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Desserts

Creamy Triple Lemon Pie

For all you lemon lovers out there, this pie will be the applause and standing ovation at the end of Easter dinner. What makes this one special is its fresh look, great texture, triple lemon flavor, and super-simple preparation

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Ingredients

FOR THE CRUST, CRUSH:

FOR THE FILLING, BEAT:

FOR THE WHIPPED CREAM, BEAT:

For an even simpler version of this dessert, make the filling, then pour into a store-bought graham cracker crust.

Instructions

Preheat oven to 350°.

For the crust, crush cookies in a heavy resealable plastic bag with a rolling pin until fine. Transfer crumbs to a large mixing bowl.

Mix granulated sugar and 1 Tbsp. zest into crumbs with a fork until combined. Add butter and incorporate until the mixture clings together.

Press crumbs evenly onto bottom and up sides of a 9-inch pie plate.

Bake crust until lightly browned, 8–10 minutes. Remove crust from oven to a cooling rack. Cool crust to room temperature.

For the filling, beat yolks with a hand mixer on medium-high until light and fluffy, 3–5 minutes.

Slowly pour in condensed milk while beating the mixture on medium-high until thick and creamy, about 3 minutes. Add lemon juice and 1 Tbsp. zest and continue beating on medium-low until combined. Pour filling into cooled crust.

Bake pie until center is set, yet still jiggly, 10–12 minutes. Remove pie from oven to a cooling rack; cool to room temperature. Refrigerate pie until chilled, 3–4 hours or overnight.

For the whipped cream, beat cream in a large bowl with a hand mixer to soft peaks. Add powdered sugar, 1 Tbsp. zest, and vanilla and continue whipping to medium peaks. Serve each slice of pie with whipped cream.

So the crust will hold together better, be sure crumbs are crushed to a fine sandy consistency.

So the crust will hold together better, be sure crumbs are crushed to a fine sandy consistency.

If the crust mixture doesn’t hold together, add a little more melted butter, but it shouldn’t be greasy.

If the crust mixture doesn’t hold together, add a little more melted butter, but it shouldn’t be greasy.

For the creamiest and lightest textured pie, beat the eggs and milk until fluffy with an electric mixer.

For the creamiest and lightest textured pie, beat the eggs and milk until fluffy with an electric mixer.

Nutritional Facts

Tags: Easter, Easy, Make Ahead, Desserts, Holiday

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