Description
A bright and refreshing lemon pie with a silky, tangy filling in a buttery graham cracker crust, perfect for make-ahead gatherings and bursting with citrus flavor.
Ingredients
- 1 graham cracker crust (9-inch, 6 oz)
- 3 large egg yolks (room temperature)
- 1/4 cup sour cream (room temperature)
- 14 oz sweetened condensed milk (1 can)
- 1 1/2 tbsp lemon zest (about 2 lemons)
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tsp vanilla extract
- Garnish (Optional): whipped cream, lemon slices, lemon zest
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a medium bowl, whisk together egg yolks and sour cream until smooth.
- Stir in sweetened condensed milk and lemon zest until well combined.
- Add lemon juice and vanilla extract, whisking for about two minutes.
- Pour the filling into the prepared crust, being careful not to overfill.
- Bake on the middle rack for 20–25 minutes, or until the edges are set and the center still jiggles slightly—the internal temperature should reach 160 °F.
- Let cool completely on a wire rack, about one hour.
- Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Before serving, top with whipped cream, lemon slices, or zest if desired.
Notes
- Use fresh lemon juice for the best flavor—bottled juice can taste flat or overly acidic.
- The pie sets best when chilled overnight, allowing flavors to deepen.
- For a twist, try swapping in lime juice and zest, or use Meyer lemons.
- Store leftovers covered in the refrigerator for up to 4 days, or freeze (without toppings) for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
