Beau Catchin Lemon Pie
Bright and citrusy with a hint of indulgence, the Beau Catchin' Lemon Pie is a dessert that effortlessly balances creamy richness with zesty freshness. Featuring a buttery graham cracker crust and a silky lemon filling made with sweetened condensed milk, egg yolks, and freshly squeezed lemon juice, this pie bursts with vibrant flavor in every bite. Topped with a cloud-like layer of homemade whipped cream and garnished with fragrant lemon zest, it’s a show-stopping treat perfect for gatherings or casual afternoons. With a straightforward preparation process and minimal ingredients, this recipe is as approachable as it is delicious, making it a must-have for fans of tangy desserts. Perfectly delicious and visually stunning, this lemon pie is the epitome of summer flavor that will keep you coming back for more.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 1 14-ounce can Sweetened condensed milk
- 4 large Egg yolks
- 0.5 cups Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest, finely grated
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Step 3
Press the crumb mixture firmly and evenly into a 9-inch pie dish, spreading it up the sides to form a crust. Use the bottom of a measuring cup to press and smooth it.
Step 4
Bake the crust for 8 minutes, then remove it from the oven and allow it to cool while you prepare the filling.
Step 5
In a large mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth and fully combined.
Step 6
Add the lemon juice and lemon zest to the mixture. Stir well to combine. The mixture will thicken slightly as the lemon juice reacts with the milk.
Step 7
Pour the lemon filling into the cooled crust, spreading it evenly with a spatula.
Step 8
Bake the pie in the preheated oven for 15–17 minutes, or until the filling is set but still jiggles slightly in the center.
Step 9
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set completely.
Step 10
Before serving, prepare the whipped cream: In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer on medium-high speed until soft peaks form.
Step 11
Spread the whipped cream over the chilled lemon pie, or serve it dolloped on top. Garnish with additional lemon zest if desired.
Step 12
Slice, serve, and enjoy the refreshing taste of Beau Catchin' Lemon Pie!
Nutrition Facts
| Serving size | (1008.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3958.2 |
| Total Fat 228.6g | 0% |
| Saturated Fat 135.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 633.3mg | 0% |
| Sodium 1672.7mg | 0% |
| Total Carbohydrate 422.3g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 325.6g | |
| Protein 44.2g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 1245.9mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1785.7mg | 0% |
Source of Calories