Overview
This creamy and refreshing lemon pie makes an excellent summer dessert. It is easy to prepare with just seven essential ingredients.
Ingredients
Graham Cracker Almond Crust:
- 11 full-sheet graham crackers (approximately 160g)
- 1/2 cup of salted almonds (62g, preferably roasted)
- 2 tablespoons of granulated sugar (25g)
- 5 tablespoons of unsalted butter (71g), melted
Filling and Topping:
- 2 cans of full-fat sweetened condensed milk (14 ounces each)
- 3/4 cup of fresh lemon juice (180ml, around 4 lemons)
- 4 large egg yolks
- Optional garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping
Instructions
Preheat your oven to 350°F (177°C).
Prepare the Crust: In a food processor, pulse the graham crackers and almonds into crumbs. It's alright to have a few almond chunks. Transfer this mixture to a bowl, add sugar, and mix well. Add melted butter into the bowl and mix until the texture becomes thick, coarse, and sandy. Break any large chunks.
Pour this mixture into a 9-inch pie dish. Using your hand, gently press the crumbs down to the bottom and up the sides to form a compact crust. Avoid packing it too hard as it can result in a hard crust. Use a small flat-bottomed measuring cup to press down the bottom crust and smoothen the surface. Remember not to apply too much pressure.
Pre-bake the crust for approximately eight minutes. Keep the oven on after removing the crust.
Prepare the Filling: Whisk together the condensed milk, lemon juice, and egg yolks in a mixing bowl. Pour this mixture into the warm crust.
Bake the pie for about 19-21 minutes, or until the center is slightly jiggly. Make sure it is mostly set. Afterward, let the pie cool completely on a wire rack. Once cooled, cover the pie and let it chill for at least an hour (or up to three days) before serving.
You can garnish your pie, as desired, prior to serving. Store any leftovers in the refrigerator for up to a week.
Additional Notes
Making Ahead: You can prepare and pre-bake the crust up to 2–3 days in advance. Store it at room temperature. The filling can also be made 2–3 days before serving. Just cover and refrigerate it, then assemble and bake when needed. This pie freezes well for up to three months.
Graham Cracker Crust: If you purchase pre-made graham cracker crumbs, you'll need 1 and 1/3 cups (160g) for this recipe.
Alternatives: If you can't obtain graham crackers, substitute them with 180g of ground digestive biscuits (approximately 12 biscuits) plus 1 additional tablespoon (12g) of sugar. Pre-bake the crust for about 10 minutes.