Real Lemon Pie (Printable version)
Tangy, silky lemon filling in a buttery graham cracker crust topped with fresh whipped cream.
# What you need:
→ Graham Cracker Crust
01 - 1½ cups graham cracker crumbs (150 g)
02 - ¼ cup granulated sugar (50 g)
03 - 6 tablespoons unsalted butter, melted (85 g)
→ Lemon Filling
04 - 1 cup granulated sugar (200 g)
05 - 2 tablespoons cornstarch (15 g)
06 - 1 tablespoon all-purpose flour (10 g)
07 - ¼ teaspoon salt
08 - 1 cup water (240 ml)
09 - 2 teaspoons grated lemon zest
10 - ½ cup freshly squeezed lemon juice, about 2–3 lemons (120 ml)
11 - 3 large egg yolks, lightly beaten
12 - 2 tablespoons unsalted butter (30 g)
→ Whipped Cream Topping
13 - 1 cup heavy whipping cream (240 ml)
14 - 2 tablespoons powdered sugar (15 g)
15 - ½ teaspoon vanilla extract
# How To:
01 - Preheat oven to 350°F (175°C).
02 - In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 to 10 minutes until lightly golden. Set aside to cool completely.
03 - In a medium saucepan, whisk together granulated sugar, cornstarch, all-purpose flour, and salt. Gradually whisk in the water, lemon zest, and lemon juice until smooth. Place over medium heat and stir constantly until the mixture thickens and begins to bubble, about 4 to 6 minutes.
04 - Slowly drizzle a few spoonfuls of the hot lemon mixture into the lightly beaten egg yolks while whisking vigorously to prevent scrambling. Pour the tempered egg mixture back into the saucepan, stirring to combine.
05 - Continue cooking the filling over medium heat for 2 minutes, stirring constantly, until thick and glossy. Remove from heat and stir in the butter until fully melted and smooth. Pour the filling into the cooled crust.
06 - Allow the pie to cool to room temperature, then refrigerate for at least 2 hours until the filling is fully set.
07 - Using an electric mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Spread or pipe the whipped cream evenly over the chilled pie.
08 - Slice into 8 portions and serve chilled. Garnish with fresh berries or additional lemon zest if desired.
# Expert Advice:
01 -
- The filling sets into a velvety, spoonable custard that balances sweet and tart in every single bite.
- Graham cracker crust comes together in minutes and bakes while you prep the filling, so nothing sits idle.
02 -
- Tempering the yolks too quickly will give you tiny scrambled egg bits in your filling, so pour slowly and whisk like you mean it.
- The pie must be fully chilled before slicing or every piece will slump into a sad, delicious puddle.
03 -
- Room temperature egg yolks incorporate more smoothly than cold ones, so pull them out of the fridge about 30 minutes before starting.
- Double the zest if you want the kind of lemon intensity that makes people close their eyes on the first bite.