🛒 What You’ll Need
🥧 1 (9-inch) graham cracker crust
🥛 1 can (14 oz) sweetened condensed milk
🍋 ½ cup fresh lemon juice
🍋 1 tablespoon finely grated lemon zest
🥚 3 large egg yolks
🍦 1 teaspoon vanilla extract
☁️ Optional Topping
🥛 1 cup heavy whipping cream
🍚 2 tablespoons powdered sugar
🍋 Extra lemon zest for garnish
1️⃣ Make the filling.
In a bowl, whisk the egg yolks until smooth. Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla. Whisk until creamy and well combined.
2️⃣ Fill the crust.
Pour the lemon mixture into the prepared graham cracker crust and smooth the top.
3️⃣ Bake.
Bake at 350°F (175°C) for about 15–18 minutes, until the filling is set around the edges with just a slight jiggle in the center.
4️⃣ Cool completely.
Let the pie cool, then refrigerate for at least 3–4 hours until thoroughly chilled.
5️⃣ Add the topping. ☁️
If using whipped cream, beat the heavy cream and powdered sugar until soft peaks form. Spread or pipe it over the chilled pie.
6️⃣ Garnish and serve! 🍋
Add a little fresh lemon zest, slice, and enjoy!
✨ Want to Make It Your Own?
🍋 Add extra zest for a stronger lemon flavor.
🥥 Sprinkle toasted coconut over the whipped cream.
🍓 Serve each slice with fresh berries.
🍪 Try a shortbread crust instead of graham cracker.
💡 A Little Tip
Fresh lemon juice makes a difference! It gives the pie a brighter, cleaner citrus flavor.
And don't rush the chilling step—the pie needs plenty of time to become beautifully firm and creamy. ❄️🍋
❤️ A Little Slice of Sunshine
Some desserts are rich and heavy.
This one is different.
It's cool, creamy, bright, and refreshing—the kind of pie that feels right after a family dinner, at a summer gathering, or simply when you want a little something sweet. 🍋☀️❤️
💬 Your Turn!
How would you serve your lemon pie?
☁️ Extra whipped cream
🍓 Fresh berries
🍋 Extra lemon zest
🥥 Toasted coconut
Tell me your favorite! 👇❤️
Thank you for spending a little time with us today. ❤️
✍️ Written with care by BASSMA EL-HAZIBI
