Creamy Lemon Pie with Candied Lemon Slices

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A creamy but tart lemon pie baked in a glorious buttery graham crust, topped with whipped cream and candied lemon slices. Delicious and easy!

Easy Lemon Pie Recipe

There are so many people I know who are obsessed with lemon/citrus flavors. I mean, I’m one of them – but who knew there were so many others?

This pie really hits the spot with the buttery graham cracker crust, and the creamy filling. ]Knock it out of the park by using candied lemon slices to garnish and you have yourself a winning dessert! I love lemon, and have been known to snarf leftover candied lemons as a snack. I’m not ashamed.

This pie is best to make ahead, making serving this to company super easy!

Love lemon? Try my Lemon Meringue Pie (minis), or my yummy Lemon Bundt Cake. You can’t miss my Lemon Ricotta Pancakes, too!

Why this recipe works:

• EASY – you could use a pre baked graham cracker crust to make it even easier!
• MAKE AHEAD – this pie will happily sit in the refrigerator until you need it. When ready to serve, decorate with whipped cream and candied lemon slices.

How to make Candied Lemon Slices

The candied lemon slices are easy to do. It’s simply simmering the lemon slices in a sugar syrup til they soften. You then put them on parchment and dipped in more sugar.

They’re super cute on top of the pie slices, and just add an extra touch of delicious. Feel free to not do it, but I totally recommend it! (See the recipe card for full instructions).

Ingredients:

Full, printable recipe below – just scroll down to the recipe card!

How to make this recipe:

Full, printable recipe below – just scroll down to the recipe card!

Step 1: Make the crust

Preheat oven to 350F.

1. Mix crushed graham cracker crumbs, sugar and butter in a small bowl until thoroughly combined.
2. Press firmly into a 9 inch pie plate. Bake at 350 degrees F for 8 minutes remove pie crust from oven and set aside to cool.

Step 2: Make the filling

1. Juice lemons, and set aside. Add the egg yolks and sweetened condensed milk to a large bowl.
2. Beat with an electric mixer for 2 minutes until mixture changes color to a pale yellow.
3. Blend in the lemon juice and beat for a further minute.

Step 3: Bake the pie

1. Pour mixture into crust
2. Bake for 25 minutes or until pie is set.

Step 4: Chill (the pie, not you)

1. Cool to room temperature, then store in refrigerator for 3-4 hours until thoroughly chilled.
2. Top with whipped cream and candied lemon slices (if using)
3. Devour.

Some of our favorite summer dessert recipes:

• No Bake Blueberry Cheesecake. A creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!
• Oreo Dirt Pudding Parfaits. Oreo Dirt Pudding made special! Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
• Banana Cream Parfaits. A super easy dessert with from-scratch pudding layered between whipped topping, with a dust of chocolate!

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Creamy Lemon Pie with Candied Lemon Slices

5 from 2 votes

A creamy but tart lemon pie baked in a glorious buttery graham crust, topped with whipped cream and candied lemon slices. Delicious and easy!

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Cook Time: 25 minutes minutes

Total Time: 25 minutes minutes

Cook ModePrevent your screen from going dark

Yield: 8

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Ingredients

Crust

• 1½ cups crushed graham cracker crumbs
• ⅓ cup granulated white sugar
• 6 Tbs butter (melted)

Filling:

• ¾ cup fresh squeezed lemon juice (about 4-5 fresh lemons)
• 4 large egg yolks
• 14 oz can sweetened condensed milk

Candied Lemon Slices

• 1 cup granulated white sugar
• ¾ cup water
• 2 medium lemons (sliced)

Instructions

• Preheat oven to 350F.
• Mix graham cracker crumbs, sugar and butter until thoroughly combined.
• Press firmly into a 9inch pie plate.
• Bake for 8 minutes, remove from oven and set aside to cool.
• Juice lemons, and set aside.
• Beat yolks and condensed milk with an electric mixer for 2 minutes until mixture changes color to a pale yellow, then blend in the lemon juice and beat for a further minute.
• Pour mixture into crust and bake for 25 minutes or until pie is set.
• Cool, then store in refrigerator for 3-4 hours until thoroughly chilled.
• Top with whipped cream and candied lemon slices.
• Devour.

Candied Lemon Slices

• Combine the sugar and water in a saucepan, heat until the sugar dissolves and the liquid is clear.
• Add the sliced lemons, and simmer until the rinds soften (about 15 mins).
• Lay on parchment paper to cool, then store in the the fridge until needed.
• Dip slices in sugar just before serving

Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!

Nutrition

Calories: 473kcal | Carbohydrates: 76g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 137mg | Sodium: 249mg | Potassium: 282mg | Fiber: 1g | Sugar: 65g | Vitamin A: 530IU | Vitamin C: 24.4mg | Calcium: 176mg | Iron: 1.2mg

Disclaimer

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Author: Kylee Cooks

Update: This was originally posted in August of 2016, and has been updated to improve reader experience.