Tangy Lemon Pie (Printable)
Silky citrus filling in a buttery graham cracker crust, topped with whipped cream.
# What You’ll Need:
→ Graham Cracker Crust
01 - 1½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
→ Lemon Filling
04 - 1 cup granulated sugar
05 - 2 tablespoons cornstarch
06 - 1 tablespoon all-purpose flour
07 - ¼ teaspoon salt
08 - 1 cup water
09 - 2 teaspoons grated lemon zest
10 - ½ cup freshly squeezed lemon juice (about 2–3 lemons)
11 - 3 large egg yolks, lightly beaten
12 - 2 tablespoons unsalted butter
→ Whipped Cream Topping
13 - 1 cup heavy whipping cream
14 - 2 tablespoons powdered sugar
15 - ½ teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 to 10 minutes until lightly golden. Set aside to cool completely.
03 - In a medium saucepan, whisk together granulated sugar, cornstarch, all-purpose flour, and salt. Gradually whisk in the water, lemon zest, and lemon juice until smooth. Place over medium heat and stir constantly until the mixture thickens and begins to bubble, about 4 to 6 minutes.
04 - Slowly drizzle a few spoonfuls of the hot lemon mixture into the beaten egg yolks while whisking vigorously to temper. Pour the warmed egg mixture back into the saucepan, stirring continuously. Cook for an additional 2 minutes until the filling is thick and glossy.
05 - Remove the saucepan from heat and stir in the butter until fully melted and smooth. Pour the lemon filling into the cooled crust. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours until firmly set.
06 - Using an electric mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Spread or pipe the whipped cream evenly over the chilled pie.
07 - Cut into slices and serve chilled. Ensure the pie is fully set before slicing for clean portions.
# Expert Tips:
01 -
- The filling sets into this impossibly silky custard that wobbles when you nudge the plate and tastes like pure sunshine.
- Graham cracker crust comes together in five minutes with no rolling pin required, which means less stress and more snacking while you wait.
- It stores beautifully overnight so you can make it a day ahead and actually enjoy your own dinner party.
02 -
- Tempering the egg yolks is the step where patience matters most, because rushing hot liquid into cold eggs gives you lemon scrambled eggs instead of silk.
- The pie must be fully chilled before you cut it or every slice will slump into a puddle on the plate.
03 -
- Roll a rolling pin over graham crackers inside a sealed zip bag for crumbs that are evenly textured without turning into powder.
- Freeze the pie for twenty minutes before slicing and dip your knife in hot water between cuts for bakery clean edges.