Description
Magic Lemon Pie is a luscious dessert featuring a buttery graham cracker crust filled with a tangy, creamy lemon custard and topped with fluffy homemade whipped cream. This easy-to-make pie balances sweet and tart flavors in a silky texture that sets perfectly after chilling, making it an ideal treat for any occasion.
Ingredients
Scale
Crust
- 14 graham crackers
- 1 tbsp. granulated sugar
- 1/8 tsp. kosher salt
- 1/2 cup (1 stick) unsalted butter, melted
Filling
- 2 (14-oz.) cans sweetened condensed milk
- 4 large egg yolks
- 3/4 cup freshly squeezed lemon juice
- 1/8 tsp kosher salt (additional)
Topping
- 1 cup heavy cream
Instructions
- Make crust: Preheat the oven to 325°F. Pulse the graham crackers, sugar, and salt in a food processor until fine crumbs form, about 20 seconds. Add the melted butter and pulse until the mixture is evenly combined.
- Press crust: Using the bottom of a glass or measuring cup, gently press the graham cracker mixture evenly into the bottom and up the sides of a pie plate, being careful not to press too hard so the crust remains tender.
- Bake crust: Bake the crust in the preheated oven until it begins to brown lightly, about 15 minutes. Remove and transfer the pie plate to a cooling rack to cool for about 30 minutes.
- Prepare filling: While the crust cools, increase the oven temperature to 375°F. In a medium bowl, whisk together the sweetened condensed milk and egg yolks until the mixture is smooth. Add the freshly squeezed lemon juice and an additional pinch of kosher salt, then whisk again until thoroughly combined.
- Bake filling: Pour the lemon filling into the cooled crust. Bake in the oven until the edges are set but the center is still slightly jiggly, about 20 minutes. Remove and let cool at room temperature for around 15 minutes, then refrigerate for at least 3 hours to allow the pie to fully set.
- Make whipped cream: In a large chilled bowl or the bowl of a stand mixer, beat the heavy cream until stiff peaks form, about 3-5 minutes.
- Serve: Once the pie is thoroughly chilled and set, top the center generously with the freshly whipped cream before serving.
Notes
- For best results, ensure the heavy cream and mixing bowl are well chilled before whipping.
- Do not overbake the filling; it should be slightly jiggly in the center when done.
- You can garnish with lemon zest or thin lemon slices if desired for extra flavor and presentation.
- Store the pie refrigerated and consume within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon pie, magic lemon pie, lemon custard pie, graham cracker crust, creamy lemon dessert, homemade whipped cream
