Creamy Lemon Pie Recipe

Graham cracker crust: The base of the pie, providing a crunchy contrast to the creamy filling.

Sweetened condensed milk: Adds sweetness and a rich, creamy texture to the pie filling.

Egg yolks: Helps to thicken the filling and gives it a smooth consistency.

Lemon juice: Provides the tangy, citrus flavor that balances the sweetness of the pie.

Lemon zest: Enhances the lemon flavor and adds a bit of texture to the filling.

When whisking together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest, make sure to whisk until the mixture is completely smooth and well combined. This ensures that the lemon pie filling will have a uniform texture and will set properly during baking.

• graham cracker crust - Substitute with digestive biscuit crust: Digestive biscuits have a similar texture and flavor profile to graham crackers, making them a suitable alternative.

• sweetened condensed milk - Substitute with coconut condensed milk: Coconut condensed milk provides a similar sweetness and consistency, and it is a great option for those who are lactose intolerant or prefer a dairy-free alternative.

• egg yolks - Substitute with cornstarch: Cornstarch can be used as a thickening agent to achieve a similar creamy texture without the use of eggs. Use about 1 tablespoon of cornstarch mixed with 2 tablespoons of water for each egg yolk.

• freshly squeezed lemon juice - Substitute with bottled lemon juice: Bottled lemon juice can be used in place of fresh lemon juice, though it may lack some of the fresh, vibrant flavor. Ensure it is 100% lemon juice without added preservatives.

• lemon zest - Substitute with lemon extract: Lemon extract can provide a concentrated lemon flavor similar to zest. Use about ½ teaspoon of lemon extract for every tablespoon of lemon zest.

• Allow the creamy lemon pie to cool completely at room temperature before storing. This ensures the filling sets properly and doesn't become watery.

• Once cooled, cover the pie with plastic wrap or aluminum foil. For added protection, place the wrapped pie in an airtight container. This helps maintain the dessert's freshness and prevents it from absorbing any unwanted odors from the refrigerator.

• Store the pie in the refrigerator for up to 3-4 days. The cool temperature keeps the lemon filling firm and the graham cracker crust crisp.

• For longer storage, freezing is an excellent option. First, place the pie in the freezer uncovered for about 1-2 hours. This initial freeze helps the pie firm up and prevents the plastic wrap from sticking to the creamy filling.

• After the initial freeze, wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping protects the dessert from freezer burn and preserves its flavor.

• Label the wrapped pie with the date of freezing. This helps you keep track of how long it has been stored. The creamy lemon pie can be frozen for up to 2 months without losing its delightful taste and texture.

• When ready to enjoy, thaw the pie in the refrigerator overnight. This gradual thawing process ensures the lemon filling remains smooth and creamy.

• For a quicker thaw, you can leave the pie at room temperature for about 1-2 hours. However, avoid thawing it in the microwave as this can cause the filling to become unevenly heated and potentially ruin the texture.

• Once thawed, serve the creamy lemon pie chilled. Garnish with a dollop of whipped cream or a sprinkle of extra lemon zest for an added touch of elegance and flavor.

• Preheat your oven to 300°F (150°C). This gentle heat will ensure your creamy lemon pie warms up evenly without drying out.
• Place the pie on a baking sheet to catch any potential drips. This will also make it easier to handle.
• Cover the pie loosely with aluminum foil. This helps to prevent the top from browning too much or the crust from becoming too crispy.
• Heat the pie in the oven for about 15-20 minutes. Check it halfway through to ensure it's warming evenly. The filling should be warm but not hot, maintaining its creamy texture.
• If you prefer using a microwave, slice the pie into individual servings. Place a slice on a microwave-safe plate.
• Microwave on medium power for 20-30 seconds. Check the temperature and continue in 10-second intervals until it's warmed to your liking. Be cautious not to overheat, as this can cause the filling to become too runny.
• For a more gourmet touch, consider reheating the pie slices in a skillet. Heat a non-stick skillet over low heat and place a slice of pie in the skillet. Cover with a lid and heat for about 5 minutes, or until the filling is warmed through. This method can help maintain the crust's crispiness.
• Once reheated, let the pie sit for a minute or two before serving. This allows the filling to settle back into its creamy consistency.
• Garnish with a dollop of whipped cream or a sprinkle of lemon zest for an extra touch of freshness before serving.

• Oven: Used to bake the pie and set the filling at a consistent temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the sweetened condensed milk, egg yolks, lemon juice, and lemon zest into a smooth mixture.

• Whisk: Helps to thoroughly blend the ingredients together, ensuring a smooth and creamy filling.

• Measuring cups: Used to measure the lemon juice accurately to ensure the right balance of flavors.

• Zester: Handy for obtaining fresh lemon zest, which adds a burst of citrus flavor to the pie.

• Spatula: Useful for scraping down the sides of the mixing bowl to make sure all ingredients are well incorporated.

• Pie dish: Holds the graham cracker crust and filling, providing the structure for the pie.

• Cooling rack: Allows the pie to cool evenly to room temperature before refrigerating.

• Refrigerator: Necessary for chilling the pie for at least 2 hours to set the filling properly before serving.

Use a pre-made crust: Save time by using a pre-made graham cracker crust instead of making one from scratch.

Lemon juice shortcut: Use bottled lemon juice if you don't have time to squeeze fresh lemons.

Quick cooling: Speed up the cooling process by placing the pie in the freezer for 30 minutes before transferring it to the refrigerator.

Efficient zesting: Use a microplane grater to quickly zest the lemon.

Pre-measure ingredients: Measure out all ingredients before you start to streamline the process.