Classic Lemon Cream Pie with Graham Cracker Crust
This silky smooth lemon cream pie delivers the perfect balance of tangy citrus and sweet cream, nestled in a buttery graham cracker crust. A refreshing springtime dessert that's impressive yet surprisingly simple to make.
Ingredients
- 200g graham crackers, finely crushed
- 100g unsalted butter, melted
- 2 tablespoons granulated sugar
- 400g sweetened condensed milk
- 4 large egg yolks
- 150ml fresh lemon juice (about 4-5 lemons)
- 2 tablespoons lemon zest
- 240ml heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Lemon slices for garnish
Instructions
Preheat your oven to 160°C (325°F).
In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom and up the sides of a 23cm (9-inch) pie dish. Bake for 10 minutes until lightly golden, then set aside to cool.
In a large bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until smooth and well combined.
Pour the lemon filling into the cooled crust and bake for 15-18 minutes until the filling is set but still slightly jiggly in the center.
Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 3 hours or overnight until fully chilled and set.
Before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie, garnish with fresh lemon slices, and serve cold.
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