Creamy Lemon Pie with Candied Lemon Slices
A creamy but tart lemon pie baked in a glorious buttery graham crust, topped with whipped cream and candied lemon slices. Delicious and easy!
Servings 8
Calories 473kcal
Ingredients
Crust
- 1½ cup crushed graham cracker crumbs
- ⅓ cup white sugar
- 6 tablespoons butter melted
Filling:
- ¾ cup fresh squeezed lemon juice about 4-5 fresh lemons
- 4 large egg yolks
- 14 ounces sweetened condensed milk
Candied Lemon Slices
- 1 cup white sugar
- ¾ cup water
- 2 sliced medium lemons
Instructions
Make the crust
- Preheat oven to 350°F.
- Mix 11½ cup crushed graham cracker crumbs, ⅓ cup white sugar, and melted 6 tablespoons butter until fully combined.
- Press mixture firmly into a 9-inch pie plate, going up the sides evenly.
- Bake for 8 minutes. Remove and set aside to cool slightly.
Make the filling
- In a bowl, beat 4 large egg yolks and 14 ounces sweetened condensed milk with an electric mixer for 2 minutes, until pale yellow.
- Add¾ cup fresh squeezed lemon juice and beat for 1 more minute.
- Pour the filling into the cooled crust and smooth the top.
- Bake for 25 minutes, or until the center is just set with a slight jiggle.
- Let cool at room temperature, then refrigerate for 3 to 4 hours until chilled.
Make the candied lemon slices
- Combine 1 cup white sugar and ¾ cup water in a medium saucepan over medium heat. Stir until the sugar is dissolved and the liquid is clear.
- Add 2 sliced medium lemons and simmer gently for about 15 minutes, until the rinds are soft and slightly translucent.
- Use tongs to place slices on parchment paper to cool.
- Once cooled, store in the fridge until ready to use. Dip in extra sugar just before serving.
Serve
- Top the chilled pie with whipped cream and candied lemon slices. Slice and serve cold.
Notes
- Don’t skip chilling - the pie sets and slices better after a few hours in the fridge.
- For extra lemon flavor, add 1 teaspoon lemon zest to the filling.
- Use a serrated knife for slicing the pie neatly. Wipe the blade between cuts.
- Make a double batch of candied lemon slices to snack on or use in drinks!
- If your crust starts to brown too quickly, loosely tent the edges with foil while baking.
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
