Description
Creamy Magnolia Lemon Pie delivers a silky lemon curd filling nestled in a buttery graham cracker crust, creating a bright, refreshing dessert perfect for spring brunches and summer gatherings. Made with sweetened condensed milk, fresh lemon juice, zest, and a light whipped cream topping, this easy-to‑make pie offers bakery‑level elegance with simple pantry staples. Serve chilled and garnish with lemon slices for a picture‑perfect finish that dazzles guests. and brightens any table. all day long
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup butter, melted
- 1 can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg yolks
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Fresh lemon slices for garnish
Instructions
- Preheat oven to 350°F.
- Mix graham cracker crumbs with melted butter, press into 9‑inch pie dish.
- Bake crust 8‑10 minutes, cool.
- Whisk sweetened condensed milk, lemon juice, zest, egg yolks; pour into crust.
- Bake 15‑20 minutes until set.
- Cool completely, refrigerate.
- Whip heavy cream with powdered sugar to soft peaks.
- Top pie with whipped cream and lemon slices.
Notes
- Use freshly squeezed lemon juice for best flavor. Allow the pie to chill for at least 2 hours before serving. Whip cream just until soft peaks to keep it light.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Creamy Magnolia Lemon Pie, lemon pie recipe, easy lemon dessert, how to make lemon pie, best lemon pie, lemon cream pie, spring dessert ideas, quick pie recipes, lemon crust pie, fluffy whipped cream topping