Mohamed Shili This easy and delicious Lemon Pie, inspired by Joanna Gaines, is the perfect treat for any occasion. With a creamy, tangy filling and a buttery graham cracker crust, it’s both refreshing and satisfying. Plus, it’s quick to prepare and can be made with simple, everyday ingredients you likely have at home.
Recipe Ingredients:
Lemon pie:
- Vegetable oil spray
- 1 1/2 cups crushed graham crackers (from about 27 squares)
- 1/3 cup sugar
- 6 tablespoons salted butter, melted
- 3 cups sweetened condensed milk
- 3 egg yolks
- 2/3 cup fresh lemon juice (from 3 to 4 lemons)
- Pinch of sea salt
Whipped cream topping:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
Garnish:
- Lemon slices
- Grated lemon zest
- Mint sprigs
How To Make Lemon Pie Recipe?
- Preheat the oven: Preheat the oven to 180°C / 350°F and lightly spray a 9-inch pie plate with vegetable oil.
- Prepare the crust: In a large bowl, mix the crushed graham crackers with the sugar. Stir in the melted butter until fully combined. Press the mixture firmly onto the bottom and sides of the prepared pie plate. Bake for 8 minutes, then remove and set aside.
- Make the filling: In a stand mixer with a paddle attachment, or using a handheld electric mixer, beat the condensed milk, egg yolks, lemon juice, and sea salt on medium speed for 4 minutes.
- Bake the pie: Pour the lemon filling into the pre-baked crust. Bake in the oven for 10 minutes, or until the center is set when gently nudged.
- Cool and chill the pie: Remove from the oven and cool the pie on a rack for 30 minutes. Then refrigerate for at least 1 hour, or up to 3 days, to fully set.
- Make the whipped cream topping: Just before serving, beat the heavy cream, sugar, and vanilla in a medium bowl on high speed until soft peaks form.
- Assemble and garnish: Spread the whipped cream evenly over the chilled pie. Garnish with lemon slices, a sprinkle of lemon zest, and fresh mint sprigs.
Recipe Tips:
- Use Fresh Lemons: For the best flavor, always use fresh lemon juice instead of bottled. The fresh zest adds an extra burst of citrus that makes a big difference in the taste.
- Chill the Pie Well: Allow the pie to set in the fridge for at least 1 hour (or up to 3 days). This helps the filling firm up, making each slice clean and neat.
- Don’t Overbake the Filling: When baking the lemon filling, keep an eye on it. Bake just until the center is set. Overbaking can cause the filling to crack or become too firm.
- Use Room Temperature Eggs: Room temperature eggs mix better and create a smoother filling. Take them out of the fridge 15-20 minutes before using.
- Top with Fresh Whipped Cream: For the fluffiest whipped cream, beat it just before serving. Fresh cream gives a light, airy topping that balances the tartness of the lemon filling perfectly.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Lemon Pie cool to room temperature before placing it in the fridge. Cover the pie with plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days.
- Freeze: Lemon Pie is not ideal for freezing due to its creamy texture, which may change after freezing and thawing. It’s best enjoyed fresh. If you do freeze it, wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Thaw in the fridge before serving.
Nutrition Facts
- Calories: 362
- Total Fat: 16.38g
- Saturated Fat: 2g
- Cholesterol: 51mg
- Sodium: 194mg
- Potassium: 101mg
- Total Carbohydrate: 49.66g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 4.83g
Check out More Recipes:
Joanna Gaines Lemon Pie
Description
This easy and delicious Lemon Pie, inspired by Joanna Gaines, is the perfect treat for any occasion. With a creamy, tangy filling and a buttery graham cracker crust, it’s both refreshing and satisfying. Plus, it’s quick to prepare and can be made with simple, everyday ingredients you likely have at home.
Ingredients
Lemon pie:
Whipped cream topping:
Garnish:
Instructions
- Preheat the oven: Preheat the oven to 180°C / 350°F and lightly spray a 9-inch pie plate with vegetable oil.
- Prepare the crust: In a large bowl, mix the crushed graham crackers with the sugar. Stir in the melted butter until fully combined. Press the mixture firmly onto the bottom and sides of the prepared pie plate. Bake for 8 minutes, then remove and set aside.
- Make the filling: In a stand mixer with a paddle attachment, or using a handheld electric mixer, beat the condensed milk, egg yolks, lemon juice, and sea salt on medium speed for 4 minutes.
- Bake the pie: Pour the lemon filling into the pre-baked crust. Bake in the oven for 10 minutes, or until the center is set when gently nudged.
- Cool and chill the pie: Remove from the oven and cool the pie on a rack for 30 minutes. Then refrigerate for at least 1 hour, or up to 3 days, to fully set.
- Make the whipped cream topping: Just before serving, beat the heavy cream, sugar, and vanilla in a medium bowl on high speed until soft peaks form.
- Assemble and garnish: Spread the whipped cream evenly over the chilled pie. Garnish with lemon slices, a sprinkle of lemon zest, and fresh mint sprigs.
Notes
- Use Fresh Lemons: For the best flavor, always use fresh lemon juice instead of bottled. The fresh zest adds an extra burst of citrus that makes a big difference in the taste.
- Chill the Pie Well: Allow the pie to set in the fridge for at least 1 hour (or up to 3 days). This helps the filling firm up, making each slice clean and neat.
- Don’t Overbake the Filling: When baking the lemon filling, keep an eye on it. Bake just until the center is set. Overbaking can cause the filling to crack or become too firm.
- Use Room Temperature Eggs: Room temperature eggs mix better and create a smoother filling. Take them out of the fridge 15-20 minutes before using.
- Top with Fresh Whipped Cream: For the fluffiest whipped cream, beat it just before serving. Fresh cream gives a light, airy topping that balances the tartness of the lemon filling perfectly.
Joanna Gaines Lemon Pie
