Easy Lemon Pie

Ingredients

Baked graham cracker pie crust:

Sweetened Condensed Milk and Egg Yolks:

Lemon Juice and Lemon Zest:

Topping:

Instructions

  1. Prepare graham cracker pie crust:
  2. Preheat oven to 350°.
  3. Finely grind up graham crackers. The finer they are ground the easier it will be to mix them with the sugar and butter and then press into a pie pan.
  4. You can grind the graham crackers by placing them in a ziploc plastic bag and rolling them with a rolling pin, or by processing them in a food processor. NOTE: If you do not want to grind your own graham cracker crumbs, some grocery stores sell ground graham cracker crumbs.
  5. Place the graham cracker crumbs in a medium-sized bowl.
  6. Whisk in the sugar.
  7. Pour melted butter over the crumbs and using a spatula or large spoon mix well.
  8. Press mixture firmly against bottom and ½-inch up the sides of a 9-inch pie plate.
  9. Bake for 10 minutes, or until lightly browned and firm to the touch.
  10. Set baked pie crust aside to cool.
  11. Preheat oven to 325°.
  12. Prepare the Filling:
  13. Grate lemon zest; set aside.
  14. Pour egg yolks into a medium bowl.
  15. Add the sweetened condensed milk, lemon juice and lemon zest to the egg yolks.
  16. Whisk all of the ingredients well. NOTE: The mixture will thicken as the milk reacts to the lemon juice.
  17. Pour the lemon filling into the baked pie shell.
  18. Bake until until the center looks set but still quivery when pan is nudged; about 15 to 17 minutes.
  19. Remove from oven and allow to cool completely on a rack.
  20. Refrigerate until cold or for up to 1 day.
  21. Serve with whipped cream.

Comments

Makes 8 servings.

Refrigerate unused portions.

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