Description

The best lemon pie is a smooth, tangy dessert with a rich custard filling, a buttery graham cracker crust, and just the right amount of sweetness. This classic citrus pie is bright, refreshing, and easy to make—a crowd-pleasing favorite for any occasion!

Ingredients

For the Crust:

1½ cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

For the Lemon Filling:

1 (14 oz) can sweetened condensed milk

4 large egg yolks

½ cup fresh lemon juice (about 2–3 lemons)

1 tablespoon lemon zest

Pinch of salt (optional)

For Topping:

Whipped cream or meringue

Lemon slices or zest (for garnish, optional)

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan and bake for 8–10 minutes. Let cool.
In a separate bowl, whisk sweetened condensed milk, egg yolks, lemon juice, zest, and salt until smooth.
Pour filling into cooled crust and bake for 15–18 minutes, until edges are set and center jiggles slightly.
Let the pie cool to room temperature, then refrigerate for at least 3 hours (or overnight).
Before serving, top with whipped cream or meringue and garnish with lemon zest or slices.

Notes

For a firmer base, use a pastry crust instead of graham cracker.
Coconut or shortbread crusts also add delicious flavor.
Make ahead for best results—this pie slices perfectly when fully chilled.
Don’t skip the lemon zest—it adds bright, bold citrus flavor!