Ready for the best lemon pie you've ever had? This recipe is everything you would expect from a lemon pie. Mouth puckering lemon, crunchy graham cracker crust, and topped with a sweet whip cream.
20 min
40 min
6
2 cups finely crushed graham crackers
3/4 cup melted butter
4 lemons
1 1/2 cups sugar
1/2 cup softened butter
4 eggs
1/8 teaspoon salt
Mix crushed crackers and melted butter in pie pan, press firmly, bake at 350°F for 10 minutes until light golden, then cool.
Zest all 4 lemons, blend with sugar in food processor, pour into mixing bowl.
Mix lemon-sugar with butter until smooth, add eggs one at a time until blended.
Juice lemons to obtain 1/2 cup juice, add juice and salt, mix thoroughly.
Pour into heavy saucepan, cook on low heat with constant stirring until thickened and custard-like (25-30 minutes).
Pour hot mixture onto crust, cool one hour on counter, apply plastic wrap, refrigerate 2 hours, serve cold with whipped cream and fresh fruit.
