Sandra This Paula Deen Lemon Pie is a creamy and tart recipe, which is made with sweetened condensed milk and fresh lemon juice. It’s a classic, foolproof recipe, ready in about 30 minutes, plus chilling time.
Paula Deen Lemon Pie Recipe Ingredients
For the Crust:
- 1½ cups (127g) crushed graham crackers
- 6 tablespoons (88g) butter, melted
- ⅓ cup (75g) granulated sugar
For the Pie Filling:
- 3 cups sweetened condensed milk (or two 14-ounce cans)
- 3 large egg yolks
- ⅔ cup freshly squeezed lemon juice (from about 2 lemons)
- ⅛ teaspoon kosher salt
For the Whipped Cream:
- 2 cups (476g) heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Lemon zest, for garnish
How To Make Paula Deen Lemon Pie
- Make and Bake the Crust: Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well, then press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 minutes to set the crust.
- Make the Lemon Filling: While the crust bakes, combine the sweetened condensed milk, egg yolks, lemon juice, and salt in the bowl of a stand mixer. Mix on medium speed for about 3-4 minutes until well combined and smooth.
- Bake the Pie: Pour the lemon filling into the slightly cooled, baked pie crust. Bake at 350°F for 10 minutes.
- Cool and Chill Completely: Remove the pie from the oven and let it rest on the counter for about 10 minutes. Then, place the pie in the refrigerator for at least 1-2 hours to allow the filling to set up completely.
- Make Whipped Cream and Serve: When you are ready to serve the pie, whip the heavy cream, confectioners’ sugar, and vanilla in a clean, cold bowl until fluffy, stiff peaks form. Scoop the whipped cream onto the cooled lemon pie, garnish with lemon zest, and serve immediately.
Recipe Tips
- How do you get the best lemon flavor? For the brightest, most authentic flavor, it is absolutely essential to use freshly squeezed lemon juice, not the bottled kind. The zest from the lemons also adds a huge amount of fragrant citrus oil.
- How do I know when the pie is done? The bake time for the filling is very short. It’s done when the edges are just beginning to set, but the center will still be very soft. The real magic happens as it chills in the refrigerator, which is when the filling will firm up completely.
- Can I make this a no-bake pie? You can. If you use a pre-made graham cracker crust and omit the egg yolks from the filling, you can simply mix the condensed milk, lemon juice, and salt, pour it into the crust, and chill for at least 4 hours until firm. The egg yolks give the baked version a richer, more classic custard-like texture.
- How do I get perfect whipped cream? The secret is to use very cold heavy cream, and a chilled bowl and beaters. This helps the cream whip up to its full volume quickly and creates stable peaks.
What To Serve With Lemon Pie
This is a classic, refreshing dessert that is the perfect balance of sweet and tart. It is a complete treat on its own, especially when topped with a generous amount of freshly made whipped cream. It needs no other accompaniment.
How To Store Lemon Pie
- Refrigerate: This pie must be stored in the refrigerator because of the egg and dairy content. Cover it loosely with plastic wrap. It will keep well and taste delicious for up to 4 days.
- Freeze: Lemon pie freezes beautifully! You can freeze it whole or in individual slices, preferably before adding the whipped cream topping. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it in the refrigerator before serving.
Lemon Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 550 kcal
- Carbohydrates: 75g
- Protein: 10g
- Fat: 26g
- Saturated Fat: 16g
- Sugar: 65g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This usually happens if the pie was not chilled for long enough. The 1-2 hour chilling time is the minimum; for the firmest set, it’s even better to let it chill for 4 hours or overnight.
Yes. While a graham cracker crust is classic, this pie is also fantastic with a shortbread crust or a crust made from crushed vanilla wafers or golden Oreos.
The sweetness of this pie is largely dependent on the brand of sweetened condensed milk used. If you find it too tart, you can slightly increase the condensed milk. If it’s too sweet, a little extra lemon zest can enhance the tart perception without changing the consistency.
Try More Recipes:
- Paula Deen Chocolate Pecan Pie Recipe
- Paula Deen Pie Dough Recipe
- Paula Deen Lemon Meringue Pie Recipe
Paula Deen Lemon Pie Recipe
Description
A classic and incredibly easy Southern-style lemon pie with a rich, creamy, and tart filling made from sweetened condensed milk, all in a sweet graham cracker crust.
Ingredients
Instructions
- Preheat oven to 350°F. Mix the graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie dish.
- Bake the crust for 8 minutes. Let it cool slightly.
- In a stand mixer, beat the sweetened condensed milk, egg yolks, lemon juice, and salt for 3-4 minutes until well combined.
- Pour the filling into the baked crust.
- Bake for another 10 minutes until the edges are just set.
- Let the pie cool on the counter for 10 minutes, then refrigerate for at least 1-2 hours until completely set.
- Before serving, whip the heavy cream with confectioners’ sugar and vanilla until stiff peaks form.
- Top the chilled pie with the whipped cream and garnish with lemon zest.
Notes
- The most important tip for this recipe is to use freshly squeezed lemon juice; its bright flavor is essential and far superior to bottled.
- Do not over-bake the filling; it should still be soft in the center when you remove it from the oven, as it will firm up as it chills.
- Chilling the pie for at least 2 hours is not optional; it is a crucial step that allows the custard filling to set up properly for clean slicing.
- For the best whipped cream, use very cold heavy cream and chill your mixer bowl and whisk attachment in the freezer for 10 minutes beforehand.
