Real Lemon Pie (Printable Version)
Tangy lemon filling in a buttery graham cracker crust, topped with fresh whipped cream.
# What You'll Need:
→ Graham Cracker Crust
01 - 1½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
→ Lemon Filling
04 - 1 cup granulated sugar
05 - 2 tablespoons cornstarch
06 - 1 tablespoon all-purpose flour
07 - ¼ teaspoon salt
08 - 1 cup water
09 - 2 teaspoons grated lemon zest
10 - ½ cup freshly squeezed lemon juice (about 2–3 lemons)
11 - 3 large egg yolks, lightly beaten
12 - 2 tablespoons unsalted butter
→ Whipped Cream Topping
13 - 1 cup heavy whipping cream
14 - 2 tablespoons powdered sugar
15 - ½ teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Have all ingredients measured and ready before beginning.
02 - In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
03 - Bake the crust for 8 to 10 minutes until lightly golden and set. Remove from the oven and allow to cool completely while preparing the filling.
04 - 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 and fully combined.
05 - Place the saucepan over medium heat and stir constantly until the mixture thickens and begins to bubble, approximately 4 to 6 minutes.
06 - Slowly whisk a few spoonfuls of the hot lemon mixture into the lightly beaten egg yolks to gradually raise their temperature without scrambling. Pour the tempered egg mixture back into the saucepan while stirring continuously.
07 - Continue cooking and stirring for 2 minutes until the filling is thick and glossy. Remove from heat and stir in the butter until completely melted and smoothly incorporated.
08 - Pour the hot lemon filling into the cooled crust, spreading evenly. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours until the filling is fully set.
09 - Using an electric mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Do not overbeat.
10 - Spread or pipe the whipped cream over the thoroughly chilled pie. Slice into 8 even portions and serve chilled.
# Expert Hints:
01 -
- The filling sets into this impossibly silky, sunshine yellow layer that wobbles just slightly when you cut into it.
- Graham cracker crust paired with bright lemon filling is the kind of contrast that makes people close their eyes on the first bite.
02 -
- Tempering the eggs too quickly will give you scrambled lemon curd, so add the hot mixture in a thin stream while whisking like your pie depends on it.
- The pie must be fully chilled before you cut it, otherwise the filling will slump and your slices will look more like soup than dessert.
03 -
- Roll a rolling pin over graham crackers in a sealed zip bag for crumbs that are even but still have some texture, which makes a far better crust than the pre ground kind.
- Always zest your lemons before juicing them because a hollowed lemon is miserable to grate and you will lose half the zest on your fingers.