Description
This easy lemon pie is the perfect make ahead lemon dessert. Made with a brown butter graham cracker crust and a super creamy 3 ingredient lemon pie filling, it really couldn't be more simple. Keep it plain or dress it up to serve - you choose!
Ingredients
Crust
- One Brown Butter Graham Cracker Crust, baked for 10-11 minutes in a 9" (23cm) pie dish or removable bottom tart pan and then cooled slightly
Lemon Pie Filling
- 250g freshly squeezed lemon juice
- two 395g cans sweetened condensed milk
- 5 large egg yolks (about 90g of yolks), at room temperature
Instructions
- Preheat the oven to 350°f / 180°c.
- Bake the graham cracker pie crust as directed. It is easiest to place it onto a baking sheet to help avoid spilling any filling.
- While the graham cracker crust is baking, prepare the filling: Combine all the filling ingredients into a large bowl, and whisk until well combined.
- Remove the baked graham cracker crust from the oven, and allow to stand for 1-2 minutes.
- Add the filling into the baked crust, carefully smoothing the surface if needed.
- Return the pie to the oven, and bake for 20 to 22 minutes, until the filling is set and only a little jiggly in the very middle.
- Remove the pie from the oven and allow to cool to room temperature on a wire rack.
- Transfer to the fridge to cool completely, at least 2 hours, before slicing. Lemon pie can be made up to 3 days ahead.
- Finish as desired. Store leftovers in an airtight container in the fridge for up to one week.
Notes
Can Lemon Pie be made ahead of time? Yes, in fact, you want to make it ahead of time to allow it enough time to cool completely. Once it is baked it is super stable, so can be made up to three days in advance and stored in the fridge until ready to serve.
What is the best way to get rid of bubbles on the surface of my pie?
It is not the end of the world if this happens, but if you have a blow torch, once you add the filling to the baked crust, you can quickly blow torch the surface of the pie to get rid of any bubbles.