Creamy Lemon Pie
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Lemon Filling:
1 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
1/2 cup fresh lemon juice (about 2-3 lemons)
2 tablespoons unsalted butter
1 tablespoon lemon zest (optional, for extra flavor)
For the Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Lemon zest or lemon slices for garnish (optional)
Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Bake for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely.
2. Make the Lemon Filling:
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
Gradually whisk in the milk until the mixture is smooth.
Cook over medium heat, whisking constantly, until the mixture begins to thicken and comes to a boil. Continue to cook and whisk for another 1-2 minutes.
Remove from heat. Whisk a small amount of the hot mixture into the egg yolks to temper them, then gradually whisk the egg yolks back into the saucepan.
Return the saucepan to the heat and cook for an additional 2-3 minutes, or until the mixture is thickened and bubbly.
ADVERTISEMENT
