Summer Lemon Pie

A simple dessert that feels like home

There’s just something about lemon pie this time of year. It’s fresh, simple, and one of those desserts that always seems to disappear fast around our house.

This recipe is easy to make and uses simple ingredients you probably already have at home.

Simple Lemon Pie

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs (about 10–12 crackers)

• 1/3 cup granulated sugar

• 6 tablespoons butter, melted

Filling

• 1 cup granulated sugar

• 1/4 cup cornstarch

• 1/4 teaspoon salt

• 1 ½ cups water

• 3 large egg yolks (or 2 duck egg yolks)

• 1/2 cup fresh lemon juice

• 2 tablespoons butter

• 1 tablespoon lemon zest

Topping

• 1 cup whipped cream

Directions

Make the Crust

Mix together the graham cracker crumbs, sugar, and melted butter in a 10-inch pie pan. Once combined, use the back of a spoon to press the mixture evenly into the bottom and sides of the pan. Place in the refrigerator while you make the filling.

Make the Filling

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the water, making sure there are no lumps.

Place over medium heat and cook, stirring constantly, for about 5–7 minutes until the mixture thickens and becomes glossy.

In a separate bowl, whisk the egg yolks until smooth. Slowly add a few tablespoons of the hot mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan. Cook for another minute.

Remove from heat and stir in the lemon juice, butter, and lemon zest until fully combined and smooth.

Pour the filling into the crust and let cool to room temperature. Refrigerate for at least 4 hours, or until set.

Finish the Pie

Top with whipped cream before serving.

This is the kind of dessert that reminds me slowing down doesn’t have to be complicated. Sometimes the best things are the simple ones shared around the table with the people you love most.

*This recipe was adapted from Joanna Gaines