Lemon desserts are my absolute favorite. That combination of tart and sweet really hits the spot. It's probably one of the reasons I created our Sugared Lemon candle! A few years ago, I was on Pinterest hunting for a new lemon dessert when I stumbled across a recipe called "magnolia's pie" by The Girl Who Ate Everything.
Just at first glace, it looked like a winner. Although, after making it the first time, I knew it needed MORE lemon. What was missing? The zest!! After I modified the recipe and added a whole lot of lemon zest it was perfect. This pie is SO easy to make. And when I say easy, I mean 25 minutes from start to finish, 7 ingredients easy.
There are some fun additions like fresh blueberries or strawberries that I like to play with. Or, you can leave it just pure lemon, lemon, lemon. Either way, it's perfect. Oh, and of course, I was burning our Sugared Lemon candle while baking, photographing and eating said pie.
Below is my recipe for Lemon Pie. Enjoy (and try to share)!
- 1 ½ cups crushed graham crackers
- 6 tablespoons butter, melted
- ⅓ cup sugar
- 2 (14 ounce) cans Eagle Brand sweetened condensed milk (about 2 3/4 cup)
- 3 egg yolks
- ⅔ cup lemon juice
- zest o2 2 lemons
- 1 dash salt
- 1 cup heavy cream
- 1/3 cup powdered sugar
- zest of 1 lemon
Preheat oven to 350 degrees F.
For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.
For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice, zest of 2 lemons and salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust 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 zest of 1 lemon. Whip until fluffy, and add to cooled lemon pie.
- Optional: top with fresh blueberries or strawberries