A zesty, creamy lemon pie with a buttery graham cracker crust and rich lemon filling. Easy to make, refreshingly bright, and deeply satisfying.

Scale

1 ½ cups crushed graham crackers

⅓ cup melted butter

2 tablespoons sugar (optional)

4 egg yolks

1 can (14 oz) sweetened condensed milk

½ cup fresh lemon juice

1 tablespoon lemon zest

Pinch of salt

Preheat oven to 350°F and grease a 9-inch pie pan.

Mix crackers, sugar, and butter until moistened; press into pan. Bake 8 minutes.

Whisk egg yolks, zest, and salt in separate bowl. Add condensed milk and lemon juice, stir until mixed.

Pour filling into crust and bake 10 more minutes.

Let cool 30 minutes, then refrigerate 2+ hours before serving.

For a lighter version, substitute low-fat condensed milk.

Use fresh lemon juice for the best flavor.

Graham cracker crust can be swapped for gluten-free cookies if preferred.

Keywords: lemon pie, lemon dessert, southern recipes, citrus pie, easy bake lemon pie