Cook techniques
Making the Crust
To achieve a flaky and flavorful crust for your pie, combine crushed graham crackers with melted butter and sugar, then press the mixture firmly into the pie dish.
Preparing Lemon Filling
For a smooth and tangy filling, whisk together lemon juice, sweetened condensed milk, and egg yolks until well combined, ensuring there are no lumps.
Baking the Pie
Bake the pie until it is set and the filling has a slight jiggle in the center; this indicates a creamy consistency once cooled.
Chilling the Pie
After baking, let the pie cool to room temperature, and then refrigerate for several hours to allow the filling to fully set and enhance the flavors.
FAQ
Can I use store-bought crust instead of making my own?
Yes, using a store-bought graham cracker or pie crust can save time while still delivering great taste.
How do I know when the filling is perfectly set?
The filling should slightly jiggle in the center when you take it out of the oven, as it will continue to set while cooling.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance and stored in the refrigerator to save time on the day you’re serving it.
What can I use as a substitute for sweetened condensed milk?
You can make a homemade version using milk and sugar or use alternatives like coconut milk for a different flavor.
How long will the pie last in the refrigerator?
The pie can be stored in the refrigerator for up to 3-4 days, covered to maintain freshness.
