Joanna Gaines Lemon Pie Recipe

This Joanna Gaines Lemon Pie Recipe features a buttery graham cracker foundation holding a silky, three-ingredient custard made from sweetened condensed milk and fresh citrus juice. The filling sets into a smooth, tart cream that contrasts beautifully with the billowing cloud of vanilla-scented whipped cream on top. It is an effortless, refrigerator-friendly dessert that brings a bright ray of sunshine to any potluck or family gathering.

Joanna Gaines Lemon Pie Ingredients

The Crunchy Crust:

• 1½ cups crushed graham crackers: About 10-12 full sheets. Use a food processor for fine crumbs that hold together well.
• 6 tablespoons butter: Melted. This acts as the glue for the crust.
• 1/3 cup granulated sugar: Adds a little extra crunch and sweetness to the base.

The Silky Filling:

• 3 cups sweetened condensed milk: (Approx. two 14-ounce cans). This provides the rich, velvety texture without needing heavy cream or cornstarch.
• 3 large egg yolks: They thicken the pie and add a custard-like richness.
• 2/3 cup freshly squeezed lemon juice: About 2-3 lemons. Fresh juice is non-negotiable for the bright, clean flavor.
• 1/8 teaspoon kosher salt: Just a pinch to pop the citrus notes.

The Cloud Topping:

• 2 cups heavy whipping cream: Cold, for maximum volume.
• 2 tablespoons confectioners’ sugar: For stability and sweetness.
• 1 teaspoon vanilla extract: A warm contrast to the tart lemon.
• Lemon zest: For a fragrant, colorful garnish.

How To Make Joanna Gaines Lemon Pie

1. Form the Crust: Preheat your oven to 350°F. In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until it resembles wet sand. Press the mixture firmly into the bottom and up the sides of a greased 9-inch pie dish. Tip: Use the bottom of a measuring cup to pack it down tight.
2. Par-Bake: Bake the crust for 8 minutes. It should be fragrant and slightly set. Carefully remove it from the oven, but leave the oven on.
3. Whip the Filling: While the crust bakes, place the sweetened condensed milk, egg yolks, lemon juice, and salt in a stand mixer. Turn the mixer to medium speed and beat well for 3 to 4 minutes. The mixture will thicken slightly and become pale yellow.
4. Bake to Set: Pour the creamy lemon filling directly into the warm crust. Return the pie to the oven and bake for exactly 10 minutes. The edges should be set, but the center will still have a slight jiggle (like gelatin).
5. Chill: Remove from the oven and let it rest on the counter for 10 minutes to cool slightly. Then, transfer the pie to the refrigerator for 1 to 2 hours. The cold temperature is what fully sets the filling into a sliceable custard.
6. Whip the Cream: Just before serving, pour the cold heavy cream, confectioners’ sugar, and vanilla into a clean, chilled mixer bowl. Whip on high speed for about 3 minutes until fluffy, stiff peaks form.
7. Assemble: Mound the whipped cream generously onto the cold pie. Garnish with fresh lemon zest and serve immediately.

Recipe Tips

• Fresh vs. Bottled: Never use bottled lemon juice for this pie. The chemical reaction between the fresh citric acid and the condensed milk is what thickens the filling without flour or cornstarch. Bottled juice lacks the potency and flavor profile needed.
• The “Jiggle” Test: Do not overbake the filling. If you bake it until it is firm in the oven, it will crack and become rubbery once chilled. Trust the jiggle; the fridge will do the rest of the work.
• Clean Cuts: To get perfect slices, dip your knife in hot water and wipe it clean between every cut. This prevents the meringue-like topping and sticky filling from dragging.
• Zesting First: Always zest your lemons before you juice them. trying to grate a squeezed lemon is a kitchen nightmare.

What To Serve With Lemon Pie

• Fresh Berries: Raspberries or blueberries add a sweet contrast to the tart lemon.
• Mint Tea: A hot cup of herbal tea complements the citrus oils.
• Shortbread Cookies: Serve on the side for extra texture.
• Champagne: The acidity of sparkling wine pairs elegantly with the creamy dessert.

How To Store Lemon Pie

• Refrigerate: This pie must be kept cold. Store leftovers loosely covered with plastic wrap (use toothpicks to keep it off the cream) for up to 3 days.
• Weeping: After day 2, the whipped cream may start to “weep” or separate slightly. It still tastes great but looks less pristine.
• Freeze: You can freeze the pie without the whipped cream topping for up to 1 month. Thaw in the fridge overnight before topping and serving.

Joanna Gaines Lemon Pie Nutrition Facts

• Calories: 480 kcal
• Fat: 26g
• Carbohydrates: 58g
• Sugar: 48g
• Protein: 8g

Nutrition information is estimated per slice.

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