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Homemade Zesty Lemon Pie photo

Zesty Lemon Pie

This Zesty Lemon Pie is a refreshing dessert bursting with bright flavors and creamy texture!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs
  • 5 tbsp powdered sugar
  • 6 tbsp butter melted
For the Filling:
  • 6 large egg yolks
  • 2 cans sweetened condensed milk 14-oz each
  • 1 cup fresh lemon juice
  • 1 tbsp lemon zest
For the Whipped Cream:
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tbsp vanilla extract

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Electric mixer

Method
 

Instructions:
  1. In a mixing bowl, combine graham cracker crumbs, powdered sugar, and melted butter. Mix until evenly coated. Press this mixture into the bottom and up the sides of a pie dish. Bake at 350°F for about 10 minutes. Let it cool completely.
  2. In a large bowl, whisk together egg yolks and sweetened condensed milk until smooth. Add lemon juice and lemon zest. Mix until well combined.
  3. Pour the lemon filling into the cooled crust. Spread evenly. Bake at 350°F for 15 minutes. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
  4. In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
  5. Once the pie has chilled, spread the whipped cream over the top of the lemon filling. Garnish with additional lemon zest or slices if desired. Slice and serve chilled.

Notes

  • For a vegan version, use vegan butter and a suitable egg substitute.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • This pie can be frozen; wrap well for best results.