Real Lemon Pie (Printable)
Tangy lemon filling in a buttery graham cracker crust, crowned with fresh whipped cream.
# What You'll Need:
→ Graham Cracker Crust
01 - 1½ cups graham cracker crumbs (150 g)
02 - ¼ cup granulated sugar (50 g)
03 - 6 tbsp unsalted butter, melted (85 g)
→ Lemon Filling
04 - 1 cup granulated sugar (200 g)
05 - 2 tbsp cornstarch (15 g)
06 - 1 tbsp all-purpose flour (10 g)
07 - ¼ tsp salt
08 - 1 cup water (240 ml)
09 - 2 tsp grated lemon zest
10 - ½ cup freshly squeezed lemon juice, about 2–3 lemons (120 ml)
11 - 3 large egg yolks, lightly beaten
12 - 2 tbsp unsalted butter (30 g)
→ Whipped Cream Topping
13 - 1 cup heavy whipping cream (240 ml)
14 - 2 tbsp powdered sugar (15 g)
15 - ½ tsp vanilla extract
# How-To Steps:
01 - Preheat your oven to 350°F (175°C). Position the rack in the center of the oven.
02 - In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand and holds together when pressed. Transfer to a 9-inch pie dish and press firmly into the bottom and up the sides to form an even crust.
03 - Bake the crust for 8–10 minutes until lightly golden and fragrant. Remove from the oven and let it cool completely on a wire rack.
04 - In a medium saucepan, whisk together the granulated sugar, cornstarch, all-purpose flour, and salt until evenly combined. Gradually pour in the water, lemon zest, and lemon juice, whisking constantly to prevent lumps.
05 - Place the saucepan over medium heat and stir continuously for 4–6 minutes until the mixture thickens and begins to gently bubble.
06 - Slowly drizzle a few spoonfuls of the hot lemon mixture into the beaten egg yolks while whisking vigorously to temper them. Pour the warmed egg mixture back into the saucepan, stirring to incorporate.
07 - Continue cooking the filling over medium heat for 2 minutes, stirring constantly, until it becomes thick and glossy. Remove from heat and stir in the butter until fully melted and smooth.
08 - Pour the hot lemon filling into the cooled crust, spreading it evenly. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours until fully set.
09 - 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 over the chilled pie.
10 - Slice the pie into 8 even portions and serve chilled. Garnish with fresh berries or additional lemon zest if desired.
# Expert Advice:
01 -
- The filling strikes that perfect sweet-tart equilibrium that keeps you coming back for another slice
- Made with simple pantry staples but tastes like something from a fancy bakery case
02 -
- The filling must reach a full bubble to activate the thickening power of cornstarch
- Room temperature filling poured into a room temperature crust prevents condensation from making your crust soggy
03 -
- Use a glass pie dish to check that the bottom crust has baked evenly golden
- Room temperature eggs incorporate more smoothly into hot liquids