Ingredients
Graham cracker crust
- 2 cups, finely crushed graham crackers
- 3/4 cup, melted butter
Lemon filling
- 4 lemon
- 1 1/2 cups sugar
- 1/2 cup, softened butter
- 4 egg
- 1/8 teaspoon salt
How To6 Steps
Crust
In pie pan mix together crushed Graham crackers and melted butter. Press down firmly. Bake at 350 for 10 minutes, or until a light golden brown. Allow to cool.
Lemon filling Step 1
Using a zester, or the fine side of a grater, zest all 4 lemons. In a blender, or food processor, blend sugar and lemon zest. Pour into a large mixing bowl.
Lemon filling Step 2
Mix lemon sugar and butter until smooth. Add eggs, one at a time, until well blended.
Lemon filling Step 3
Juice lemons, you need 1/2 cup of juice. Add lemon juice and salt, mix well.
Lemon filling Step 4
Pour mixture into a heavy sauce pan. Cook on low heat, stirring constantly until mixture thickens. It should start to look clear in color, and be thick like custard. This takes about 25 to 30 minutes.
Lemon filling Step 5
Pour hot mixture evenly on top of baked crust. Allow to cool on counter for an hour. Place plastic wrap on top, start at one end and slowly stick it to the top of the pie. This keeps it from getting a hard rubbery top. Finish cooling in the fridge for about 2 hours. Serve cold with fresh fruit of your choice, and whipped cream.
Chef's Notes
I used a 9 inch spring form pan. If you use a spring form pan, I suggest to use parchment paper lining the bottom and sides.
You can use less lemon zest if you do not like a very tart pie.
