Lemon lovers unite for a mouth-puckering sweet dessert sensation. Every layer, from the crust to the whipped cream is chock full of lemony goodness.
There is something about summer and sweet lemon flavors I just love. In general, ice cold pie on a hot summer’s day always hits the spot. This particular creation is perfectly paired with a tall glass of unsweetened iced tea.
As mentioned, I didn’t stop at the pie filling with the lemon flavor. Zest was incorporated into the crust and whipped cream for on overall POW of bursting lemon yumminess.
And can you see how thick I made the crust? As far as I’m concerned, this is a requirement for all ice-box-type pies.
The pie must be refrigerated at least 24 hours in order to get those really nice slices. I know it’s hard to wait, but it will be worth it.
Take this to your next event, folks will love you for it.
Creamy Lemon Pie Overload
Ingredients
Crust:
- 14 full-size graham crackers (about 7.25 oz)
- 2 Tablespoons sugar
- 1 Tablespoon finely grated lemon zest
- 5 Tablespoons unsalted butter, melted
Filling:
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 2/3 cup strained fresh lemon juice
- 1 Tablespoon finely grated lemon zest
Lemony Whipped Cream:
- 1 cup heavy whipped cream
- 2 Tablespoons powdered sugar
- 1 Tablespoon finely grated lemon zest
Directions
- Preheat oven to 350 degrees F.
- For the crust, add graham crackers, sugar and lemon zest to the bowl of a food processor. Pulse until a fine crumb forms. Drizzle butter through the tube as crumbs are processing. The mixture should cling together when squeezed. if it doesn't add a little more butter, however, it should not be greasy. Press crumbs into the bottom and sides of a 9-inch pie plate (not 9.5-inch, make sure to measure). Crust will be thick on bottom and sides. Bake until slightly brown, about 12 minutes. Cool completely.
- For the filling, beat the yolks with a hand mixer for about 5 minutes. Add sweetened condensed milk and continue beating until thick and creamy. Add lemon juice and zest, beating until combined. Pour filling into cooled crust. Bake until center is set but the the pie is still a bit jiggly, 12 minutes. Remove pie and cool to room temperature. Refrigerate for 24 hours.
- Right before serving beat heavy cream, powdered sugar and lemon zest until stiff peaks form. Serve with pie.
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