This will ensure that your pie crust is sturdy and can hold up to the weight of the lemon filling.Īs the crust is cooling, you can prepare the filling. Place the prepared crust into the oven and pre-bake it for 8 to 10 minutes, then let it cool for 5 to 10 minutes. Pro-tip: Use the bottom of a measuring cup to help firmly press the crust into your pie dish. Simply combine them together in a mixing bowl, scoop it into a 9-inch pie dish, and firmly press it on the bottom and up around the sides.
#LEMON PIE HOW TO#
I wrote a full post on how to make a graham cracker crust here, so if you haven’t made one before then I recommend reading through that post first.įor the crust, you will need crushed graham cracker crumbs, granulated sugar, and melted butter. It helps create a thick filling and balances out the tartness of the lemon juice.įirst things first, you want to start out by making the graham cracker crust.
#LEMON PIE FREE#
I also topped this pie with my homemade whipped cream, but if you want to keep things easy feel free to use store-bought whipped topping or leave it off. There’s only three ingredients in the graham cracker crust and three ingredients in the filling. One of the things that I really love about this pie is that it uses minimal ingredients. Have you ever tried a lemon pie? If not, you’re in for a real treat today! This pie is very similar in taste and texture to a key lime pie with one exception – it uses fresh lemon juice instead! This easy Lemon Pie features a homemade graham cracker crust, a creamy lemon filling, and homemade whipped cream on top.