Easy? Check! Quick? Check! Absolutely-drooling-crowdpleasing-scrumptuously delicious? Check!
I have been making this pie for a VERY long time. The original recipe was taken from the back of a condensed milk label, but I modified it somewhat over the years. For starters, it called for a meringue on top, which I personally find is sweetness overkill. I much prefer a lemon pie that is subtly sweet, while having a dreamy creamy and fluffy texture.
I am going to brag a bit here but this lemon pie is THE dessert that got me the most compliments over the years. By far! In fact, my youngest daughter declared that she wants it for her birthday in lieu of her usual chocolate birthday cake this year. Yep! Even kids are crazy about this pie.
So go ahead and try it! I won’t even hold it against you if you smile and take all the credit when your friends and family ask for seconds… It’ll be our little secret ?
The Best & Easiest Lemon Pie
This lemon pie is by far THE dessert that got me the most compliments over the years. A definite crowd pleaser. You will want to save, print or otherwise bookmark this recipe because you will be making it again and again!
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- - 1 1/2 cup graham crumbs
- - 1/4 cup butter, melted (I used semi-salted)
- - 3 large eggs, separated
- - 1/2 cup pure lemon juice (about 2 large juicy lemons)
- - Zest of 1 whole lemon
- - 1 can (300 ml or 10 oz) sweetened condensed milk
- - 2 cups (500 ml. or 17 oz) of unsweetened whipping cream
- - 1 tablespoon confectioners sugar
- - 1 tbsp pure lemon extract (not lemon juice or lemon oil!)
- - lemon zest, a few lemon slices and some fresh mint leaves.
- Preheat the oven at 350 F.
- In a bowl, mix the graham crumbs with the butter. It will still be a bit "crumbly". Press it evenly at the bottom and on the sides of an 9 or 10 inch pie dish.
- Bake about 8 minutes. Then let cool (preferably on a cooling rack).
- In a big bowl (or in the bowl of your stand mixer), mix the eggs yolks and all the other ingredients for the filling about 5-7 minutes.
- In another bowl, beat the egg whites until stiff.
- Fold the eggs whites into the filling mixture, being careful not to overmix it. Some egg whites bits should still be visible.
- Spread all the filling into the cooled pie crust.
- Bake for 25-30 minutes or until the middle of the pie has set.
- Let cool completely before topping.
- Whip the whipping cream with the confectioners sugar and lemon extract until firm.
- Spread entirely on top of the pie.
- Garnish with lemon zest, thin lemon slices and some fresh mint leaves.
- Keep refrigerated until ready to serve.
Adapted from Eagle Bran
Adapted from Eagle Bran