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Lemon Cream Pie


Lemon Cream Pie

A creamy and tart lemon pie, topped off beautifully with sweet whipped cream

Prep: 15 mins | Bake: 18 mins | Chill: 2 hrs | Servings: 8

Ingredients

Crust
  • 9 graham cracker rectangles (about 1½ cups crumbs)
  • 2 Tbsp brown sugar
  • 6 Tbsp butter, melted
Lemon Filling
  • 2 cans sweetened condensed milk
  • 3 egg yolks
  • ⅔ cup fresh lemon juice (4–5 lemons)
  • ⅛ tsp salt
Topping
  • Sweetened whipped cream

Instructions

  1. Preheat: Oven to 350°F (175°C).
  2. Crust: Process graham crackers and brown sugar into crumbs. Add melted butter and mix until combined. Press mixture into bottom and sides of a pie pan. Bake 8 minutes.
  3. Filling: Whisk condensed milk, egg yolks, lemon juice, and salt until smooth.
  4. Bake: Pour filling into crust and bake 10 minutes.
  5. Chill: Cool completely, then refrigerate at least 2 hours.
  6. Serve: Top with whipped cream and serve chilled.

Notes: Adapted from Mel's Kitchen Cafe

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