Creamy Lemon Pie
This creamy lemon pie has a smooth citrus filling with a buttery crust and fresh lemon flavor. Perfect for summer desserts, parties, or family gatherings.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tbsp sugar
Lemon Filling
- 1 can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 egg yolks
- 1 cup cream cheese, softened
Topping
- Whipped cream
- Lemon slices
Instructions
1. Prepare the Crust
Preheat oven to 175°C (350°F).
In a bowl, mix graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into a pie dish.
Bake for 8–10 minutes, then let cool.
2. Make the Filling
In a large bowl, beat cream cheese until smooth.
Add sweetened condensed milk, lemon juice, lemon zest, and egg yolks.
Mix until creamy and fully combined.
3. Bake the Pie
Pour filling into the cooled crust.
Bake for 15–18 minutes until the center is slightly set.
Remove from oven and cool completely.
4. Chill
Refrigerate for at least 4 hours or overnight for best texture.
5. Decorate and Serve
Top with whipped cream and lemon slices before serving.
Tips
- Fresh lemon juice gives the best flavor.
- Chill the pie overnight for cleaner slices.
- Add extra lemon zest for stronger citrus flavor.
Q&A
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best taste.
How long does lemon pie last?
Store covered in the refrigerator for up to 4 days.
Can I freeze it?
Yes, freeze for up to 1 month and thaw before serving.
Nutritional Benefits
- Lemons provide vitamin C.
- Homemade filling contains fewer preservatives.
- Cream cheese adds rich texture and flavor.