Overhead view of lemon pie in a stainless steel pie pan showing graham cracker crust, lemon slices and whipped cream on a white surface

Summer Lemon Pie

Breakfast & Brunch
Overhead view of lemon pie in a stainless steel pie pan showing graham cracker crust, lemon slices and whipped cream on a white surface

Summer Lemon Pie

Melanie Richtman
Perfect Dinner Recipe
Products used: Stainless Steel Pie Pan

Ingredients

  • 1 ½ cups of graham cracker crumbs
  • 1 stick of salted butter, melted
  • ⅓ cup of sugar
  • Juice of 4 lemons
  • 2 14 ounce cans of sweetened condensed milk
  • 3 egg yolks

Directions

  1. Preheat the oven to 350 degrees fahrenheit
  2. In a mixing bowl combine the graham cracker crumbs, sugar, and melted butter. Mix together and press into the bottom of your pie dish to create the crust. Bake for 8-10 minutes.
  3. While the pie crust is baking, juice your four lemons, and combine the lemon juice with 3 egg yolks and two cans of sweetened condensed milk.
  4. Remove the pie crust from the oven and add the lemon mixture to the crust. Bake for another 10-12 minutes, and then cool in the refrigerator for 2-3 hours.
  5. Serve with whipped cream and lemon as desired.
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