Lemon Pie

Published February 21, 2019

I made this pie for Jim’s Birthday a few weeks ago and boy was it delicious! Let’s face it, a tart lemon pie brings back the feeling of summer on a cold winter day. That will keeps those winter blues away! I found this recipe on Pinterest through another blogger that I enjoy. www.thegirlwhoateeverything.com

The only thing that I did just a little different was to add lemon zest into the filling for that extra bit of tartness. You could make this even easier by using a store bought crust but you may have extra filling. These would be cute in individual tart size too!

INGREDIENTS

1 1/2 cups crushed graham crackers
6 Tablespoons butter, melted
1/3 cup sugar
2 (14 ounce) cans sweetened condensed milk
3 egg yolks
2/3 cup lemon juice
zest of 2 lemons
dash of salt

WHIPPED CREAM

(can use store bought if desired)

1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees. For the crust, spray a pie dish with non stick spray. Combine crushed graham crackers, butter and sugar in a medium bowl. Press into prepared pie dish and bake for 8 minutes.

For the pie filling, using a mixer, mix the condensed milk, egg yolks, lemon zest, lemon juice and salt. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350 degrees. Little bubbles will start to form. Cover the pie if it starts to brown too much towards the end.

Chill in the refrigerator for at least an hour before serving.

For the whipped cream, mix the cream, sugar, and vanilla. Whip until fluffy. Add to cooled pie and serve.

Enjoy!