A delicious recipe for Lemon Pie that will quickly become your go recipe for lemon pie! It’s super easy to make and is perfect for any occasion!
Spring is in the air. Well, almost. Here in Buffalo one minute it feels like spring the next minute winter is back. I really can’t complain. This has been a mild winter compared to others. Last week when the kiddos were out on winter break it felt more like spring then winter. Usually during winter break we’re outside sledding and building snowmen. This year the kids were riding bikes and running around in the yard. It was glorious. Winter has returned again and there’s a dusting of snow on the ground but soon enough spring will come and the trees will be budding and the flowers will begin to bloom again.
This delicious Lemon Pie is a taste of spring and the warmer seasons ahead! It’s one of my absolute favorites and Mr. Mother Thyme’s too! I make a version of this exact recipe but with key lime instead. It’s my go-to Key Lime Pie recipe that I’ve used for years and every time I make it people always request the recipe. It’s so good! This Lemon Pie is pretty much identical to that except I replace key lime juice with fresh lemon juice. This Lemon Pie is so creamy and bursting with fresh lemon flavor in every bite! I love to top it with a big dollop of fresh whipped cream as the final touch and garnish it with a few slices of lemon. If you love lemon pie or lemon desserts you need to make this! It’s a refreshing dessert that makes me think of spring and a great dessert to make for Easter or any of your spring gatherings.
- 1½ cups crushed graham crackers
- 5 tablespoon butter, melted
- 4 tablespoons sugar
- 3 (14.5oz) cans of sweetened condensed milk
- ½ cup sour cream
- 1 cup fresh lemon juice (about 8 small lemons)
- 1 tablespoon freshly grated lemon zest
- Whipped topping
- ½ pint heavy cream
- 3 tablespoons sugar
- Preheat oven at 350 degrees.
- Coat bottom and sides of a 9-inch pie dish with cooking spray and set aside.
- Mix crushed graham crackers, butter and sugar until combined.
- Pour mixture into pie dish and press mixture evenly over bottom and sides of dish.
- Bake for 8 minutes.
- Let cool before adding filling.
- In a large bowl mix together sweetened condensed milk, sour cream, lemon juice and lemon zest.
- Pour mixture in to cooled crust.
- Bake for about 9 minutes until pinhole bubbles begin to form.
- Cool completely.
- Once cool refrigerate until ready to serve.
- Serve with whip cream and lemon slices.
- Whipped Topping
- Pour heavy cream and sugar in a medium bowl and using an electric mixer beat on high until soft peaks form and mixture is whipped.
- Cover bowl and refrigerate until ready to serve or spread on pie.