Creamy Triple Lemon Pie

For an even simpler version of this dessert, make the filling, then pour into a store-bought graham cracker crust.

Makes: one 9-inch pie (12 servings); Total time: about 1 hour + chilling

113pkg. Lemon Thins (44 cookies or 7.25 oz.)113 pkg.
2Tbsp. granulated sugar2 Tbsp.
1Tbsp. minced lemon zest1 Tbsp.
3Tbsp. unsalted butter, melted3 Tbsp.
3 egg yolks3
1can sweetened condensed milk (14 oz.)1 can
23cup fresh lemon juice, strained23 cup
1Tbsp. minced lemon zest1 Tbsp.
1cup heavy cream1 cup
2Tbsp. powdered sugar2 Tbsp.
1Tbsp. minced lemon zest1 Tbsp.
1tsp. vanilla extract1 tsp.

Preheat oven to 350°.

For the crust, crush cookies in a heavy resealable plastic bag with a rolling pin until fine. Transfer crumbs to a large mixing bowl.

Mix granulated sugar and 1 Tbsp. zest into crumbs with a fork until combined. Add butter and incorporate until the mixture clings together.

Press crumbs evenly onto bottom and up sides of a 9-inch pie plate.

Bake crust until lightly browned, 8–10 minutes. Remove crust from oven to a cooling rack. Cool crust to room temperature.

For the filling, beat yolks with a hand mixer on medium-high until light and fluffy, 3–5 minutes.

Slowly pour in condensed milk while beating the mixture on medium-high until thick and creamy, about 3 minutes. Add lemon juice and 1 Tbsp. zest and continue beating on medium-low until combined. Pour filling into cooled crust.

Bake pie until center is set, yet still jiggly, 10–12 minutes. Remove pie from oven to a cooling rack; cool to room temperature. Refrigerate pie until chilled, 3–4 hours or overnight.

For the whipped cream, beat cream in a large bowl with a hand mixer to soft peaks. Add powdered sugar, 1 Tbsp. zest, and vanilla and continue whipping to medium peaks. Serve each slice of pie with whipped cream.

Nutrition Information
Per serving: 293 cal; 16g total fat (9g sat); 128mg chol; 113mg sodium; 32g carb; 0g fiber; 5g protein

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