Lemon Pie with 3 Ingredient Filling

Lemon Pie with 3 Ingredient Filling

from cloudykitchen.com
180 min
8 servings

This easy lemon pie is the perfect make ahead lemon dessert. Made with a brown butter graham cracker crust and a super creamy 3 ingredient lemon pie filling, it really couldn't be more simple. Keep it plain or dress it up to serve - you choose!

Ingredients

  • One Brown Butter Graham Cracker Crust, baked for 10-11 minutes in a 9" (23cm) pie dish or removable bottom tart pan and then cooled slightly
  • 250g freshly squeezed lemon juice
  • two 395g cans sweetened condensed milk
  • 5 large egg yolks (about 90g of yolks), at room temperature

Directions

  1. 1

    Preheat the oven to 350°f / 180°c.

  2. 2

    Bake the graham cracker pie crust as directed. It is easiest to place it onto a baking sheet to help avoid spilling any filling.

  3. 3

    While the graham cracker crust is baking, prepare the filling: Combine all the filling ingredients into a large bowl, and whisk until well combined. 

  4. 4

    Remove the baked graham cracker crust from the oven, and allow to stand for 1-2 minutes. 

  5. 5

    Add the filling into the baked crust, carefully smoothing the surface if needed. 

  6. 6

    Return the pie to the oven, and bake for 20 to 22 minutes, until the filling is set and only a little jiggly in the very middle. 

  7. 7

    Remove the pie from the oven and allow to cool to room temperature on a wire rack. 

  8. 8

    Transfer to the fridge to cool completely, at least 2 hours, before slicing. Lemon pie can be made up to 3 days ahead. 

  9. 9

    Finish as desired. Store leftovers in an airtight container in the fridge for up to one week.