I wasn’t going to post this recipe because it’s extremely similar to the key lime pie recipe I shared a couple months ago. It’s the same recipe but with lemon flavor, though I did alter it slightly to make up for the different juice. And the crust is made with toasty almonds instead of macadamia nuts. It’s pretty! And creamy!
And for as much as I love lemon desserts, it’s about time I post a lemon pie recipe on my blog. This is my favorite lemon pie recipe, no questions asked. So yes, it deserves its own post. ♥ ♥ ♥
Before I forget: thank you everyone who tuned into my chocolate zucchini cake (as cupcakes!) video yesterday. I was LIVE on both Instagram and Facebook and we’re trying to upload it to my YouTube channel if you don’t have either social media. Stay tuned for that.
But let’s discuss this unbelievably creamy lemon pie. A chilled dessert that’ll surely keep you cool this summer. One slice certainly doesn’t compare to cooling off in an actual pool– and I’m 110% jealous of any of you who have a pool. (Can I come over? I’ll bring lemon pie.) But is this a summertime sweet or what?! I love that it’s chilled– the perfect finishing touch to any flamin’ hot meal served off the grill. Embracing summer one lemon pie at a time.
- 4 ingredient toasty almond graham cracker crust
- 3 ingredient filling (yes, only THREE!)
- fun toppings like whipped cream, meringue, almonds, lemon slices, the works!
The crust combines whole salty almonds, graham crackers, sugar, and a little melted butter to bring it all together.
Process the nuts + grahams together to break down the nuts (above left) then add the sugar + butter to combine (above right). A food processor does the trick!
I recommend using salted almonds to pair with the sweet/tangy lemon filling. The crust won’t taste super salty because there’s sugar in there as well, but it’ll have this super faint salted flavor. I guarantee you’ll only want to make graham cracker crust this way from now on. And I looooove how buttery and thick it is!
You’ll pre-bake the crust for only about 8 minutes, then pour the filling right in. No need to let it cool down.
Simply whisk the following together for the filling:
√ sweetened condensed milk for sweetness and creaminess
√ lemon juice for flavor
√ egg yolks for structure
I had to reduce the lemon juice from 1 cup to 3/4 cup. This boggles my mind as you would think it’d be an easy swap from lime to lemon. The lemon wouldn’t set up with 1 whole cup! I tried twice. Frustration ensued. Tears over lemon pie. I’m not exaggerating; 30 weeks pregnant and I’m an emotional freakazoid.
But those are the only ingredients you’ll need for the lemon filling. Simple sunshine, let’s call it. And, like I said, you won’t believe how creamy things turn out!
Not only are there only 7 ingredients needed, we have a super quick pie on our hands. Only 20 minutes or so. The real waiting game (torture) comes afterwards when it has to cool down then chill in the fridge. I like it super cold, so I make it a day ahead of time and chill overnight. But you can get away with only 1 hour in the fridge after it has completely cooled at room temperature.
For decor, get creative! I used the #30 Ateco Closed Star to pipe homemade whipped cream on top. You’ll have leftover egg whites, so you can make a meringue topping instead. A sprinkle of almonds, lemon slices, or zest– or go for the works.
Nicknaming it quick ‘n’ easy sunshine pie 🙂
Creamy Lemon Pie
Graham Cracker Almond Crust
- 9 (135g) full-sheet graham crackers
- 1/2 cup (62g) salted almonds (I used roasted)
- 1 Tablespoon granulated sugar
- 5 Tablespoons (72g) unsalted butter, melted
Filling + Topping
- Preheat oven to 350°F (177°C).
- Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.
- Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together-- or use an electric mixer. Pour into warm crust.
- Bake the pie for 18-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
- Garnish as desired. Store leftovers in the refrigerator for up to 1 week.
Make ahead tip: You can prepare and pre-bake the crust up to 2-3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2-3 days in advance. Cover and refrigerate, then assemble and bake. Freezes well up to 3 months-- thaw overnight in the refrigerator.
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Here’s the recipe for key lime pie!
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Here are some items I used to make today’s recipe.
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