Here’s a delicious Creamy Florida Lemon Pie recipe—bright, tangy, and silky smooth, perfect for a refreshing dessert:
Ingredients (for a 9-inch pie)
Crust:
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1 ½ cups graham cracker crumbs
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¼ cup sugar
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6 tbsp unsalted butter, melted
Lemon Filling:
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1 can (14 oz) sweetened condensed milk
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4 large egg yolks
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½ cup fresh lemon juice (about 2–3 lemons)
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1 tbsp lemon zest
Topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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Optional: lemon slices or zest for garnish
Instructions
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Prepare the crust:
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, sugar, and melted butter until combined.
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Press firmly into a 9-inch pie pan. Bake for 8–10 minutes until lightly golden. Let cool.
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Make the filling:
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In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and zest until smooth.
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Pour the mixture into the cooled crust.
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Bake the pie:
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Bake at 350°F (175°C) for 12–15 minutes, until the filling is set but slightly jiggly in the center.
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Remove from oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours.
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Prepare the topping:
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Whip the heavy cream with powdered sugar until soft peaks form.
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Spread or pipe over the chilled lemon pie.
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Serve:
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Garnish with lemon slices, zest, or a light dusting of powdered sugar. Slice and enjoy!
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💡 Tips:
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For extra tang, add 1–2 tsp of lime juice along with the lemon juice.
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Make individual pies using ramekins for a fun presentation.
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This pie keeps well in the fridge for up to 3 days—perfect for prepping ahead.
If you want, I can give a no-bake “ultra-creamy Florida lemon pie” version that’s even quicker and uses condensed milk and whipped cream for a smooth, dreamy texture.