Chef Megan Mitchell

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Lemon Pie

  • Complexity: medium
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Lemon Pie


  • 9 graham crackers
  • ½ cup sliced almonds
  • 2 tbsp. granulated sugar
  • 1 tsp. cinnamon
  • Pinch of salt
  • 7 tbsp. unsalted butter, melted
  • 1 ½ tbsp. lemon zest
  • ¾ cup lemon juice, preferably from organic lemons
  • 14-ounce can sweetened condensed milk
  • 3 egg yolks
  • 1 cup heavy cream
  • 1 tbsp. powdered sugar


  1. Preheat your oven to 350°F.

  2. In a food processor combine the crackers, almonds, sugar, cinnamon and salt. Blend until everything is broken down and resembles sand. Place the mixture into a medium sized bowl. Pour the melted butter over and mix thoroughly.

  3. Place a 9-inch fluted tart pan with removable bottom on a sheet tray for easy handling. Pour the mixture into the pan and gently press into an even layer and up the sides. Make sure to firmly pack it so it stays together when you slice it.

    Bake for 12-15 minutes or until golden brown. Remove from oven and let cool.

  4. While the crust cools make the filling. In a medium bowl combine the zest, juice, condensed milk and egg yolks. Whisk to combine until smooth. Pour the filling into the cooled crust.

    Bake for 15-17 minutes or until the sides are set and the middle jiggles slightly when you shake it. Remove and let cool fully at room temperature or in the refrigerator for 1-2 hours.

  5. Before you’re ready to serve, whip the cream and powdered sugar using a hand mixer or a stand mixer fitted with the whisk attachment until soft peaks form.

    Pile the whipped cream on top of the pie, leaving a 1-inch border around the edges. Garnish with extra lemon zest if desired. 

    Recipe Courtesy of Megan Mitchell

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