Lemonade Pie

Say hello to the only dessert I want to eat all summer long!

This Lemonade Pie is the stuff lemon lovers’ dreams are made of! Creamy, tangy, bright, sweet = just pure bliss in every bite. It’s my perfect dessert.

This pie is inspired by the classic key lime pie, except we’re obviously using lemons instead of key limes. If you’re a fan of key lime pie, you’ll definitely be on board with this one.

It has the same creamy, tangy, sweet filling and is baked with the classic graham cracker crust. The only difference is the lemon! And it is such a delicious flavor switcheroo.

I love how EASY this pie is to make. No, really. It’s incredibly simple, which makes it perfect for all the summer BBQs and potlucks. The hardest part is waiting for it to chill enough in the fridge.

Ingredients You’ll Need for This Lemonade Pie:

• Graham crackers
• Granulated sugar
• Unsalted butter
• Fresh lemon zest
• Fresh lemon juice
• Sweetened condensed milk
• Kosher salt
• Egg yolks
• Whipped cream and fresh berries for serving (optional but recommended!)

How to Make This Lemonade Pie:

• Start with the crust. Place the graham crackers in a food processor and pulse until fine crumbs form. Add in the sugar, salt, and melted butter and mix until the graham cracker crumbs resemble wet sand.
• Press the crumb mixture into a 9-inch pie dish and bake for 10-12 minutes in a 350F oven. Set aside to cool while you make the filling.
• For the filling, whisk together the lemon zest, lemon juice, sweetened condensed milk, salt, and egg yolks until creamy and smooth.
• Pour the filling into the cooled crust and then transfer the pie to the oven to bake for 15-18 minutes or until the filling is mostly set. A little jiggle is OK – it will continue to firm up as it cools.
• Cool the pie to room temperature and then transfer to the fridge to finish setting for at least 2 hours (longer is better).
• To serve, remove the pie from the fridge and slice. Garnish with whipped cream and berries. The pie is best enjoyed chilled or at room temperature. Keep leftover pie in the fridge.

Other Recipes You Might Enjoy:

• Frozen Limoncello Chiffon Tart with Graham Cracker Crust & Fresh Berries
• Lemon Poppy Seed Thumbprint Cookies
• No-Bake Lemon Cheesecake Cups
• No-Churn Key Lime Pie Ice Cream

Sweet, tangy, lemony delight in every bite! I think it should be the honorary pie of the summer.

Like I said, a lemon lovers’ dream dessert!

Lemonade Pie

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★★★★★

5 from 1 review

• Author: Molly
• Total Time: 35 minutes
• Yield: 8 servings 1x

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Description

This Lemonade Pie is key lime’s tangy, bright cousin, and it’s the perfect summer pie! Easy to make and bring to all the summer BBQs and potlucks! It’s a lemon lovers’ dream dessert.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 12 full graham crackers)
• 2 tablespoons granulated sugar
• Pinch of kosher salt
• 6 tablespoons unsalted butter, melted

For the Filling:

• 1 tablespoon fresh lemon zest
• 1/2 cup freshly squeezed lemon juice (2-3 lemons, depending on size and juiciness)
• 1 (14-oz) can sweetened condensed milk
• Pinch of kosher salt
• 4 large egg yolks

Optional for Serving:

• Whipped cream
• Fresh berries
• Additional lemon zest

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Instructions

For the Crust:

1. Preheat the oven to 350°F.
2. Mix together the graham cracker crumbs, sugar, and salt in a mixing bowl.
3. Stir in the melted butter until everything is moistened.
4. Press the mixture into the bottom and up the sides of a 9-inch pie dish. I like to use a measuring cup or a small glass to really compact the crumbs down and into the edges of the dish.
5. Bake the crust for 12 minutes or until golden brown.
6. Allow to cool completely before adding the filling.

For the Filling:

1. While the crust bakes, whisk together the lemon zest, juice, sweetened condensed milk, salt, and egg yolks. Whisk until creamy and smooth.
2. Pour the filling into the cooled crust and then transfer the pie to the oven to bake for 15-18 minutes or until the filling is mostly set. A little jiggle is OK – it will continue to firm up as it cools.
3. Cool the pie to room temperature and then transfer to the fridge to finish setting for at least 2 hours (longer is better).

To Serve:

Remove the pie from the fridge and slice. Garnish with whipped cream and berries. The pie is best enjoyed chilled or at room temperature. Keep leftover pie in the fridge.

• Prep Time: 5 minutes
• Cook Time: 30 minutes (plus chilling time)
• Category: dessert

Keywords: lemonade pie, lemon pie, creamy lemon pie, lemon desserts, summer pie recipes