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Lemon Almond Pie

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A bright, creamy dessert that balances tart citrus with a nutty, buttery crust, perfect for spring and summer gatherings.

Ingredients

Scale
  • 11 full-sheet graham crackers, crushed
  • 1/2 cup salted almonds, ground
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 28 ounces full-fat sweetened condensed milk
  • 3/4 cup fresh lemon juice
  • 4 large egg yolks
  • Lemon zest for garnish
  • Lemon slices for garnish
  • Almonds for garnish
  • Whipped cream or meringue topping for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (177°C).
  2. In a food processor, pulse the graham crackers and almonds into fine crumbs.
  3. In a bowl, mix the graham cracker crumbs, ground almonds, sugar, and melted butter until combined.
  4. Press the mixture firmly into a 9-inch pie dish to form the crust.
  5. Pre-bake the crust for 8 minutes, then cool slightly.
  6. In a bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks until smooth.
  7. Pour the filling into the pre-baked crust, and bake for 19 to 21 minutes until slightly jiggly.
  8. Let the pie cool completely, then chill in the refrigerator for at least 1 hour.
  9. Garnish with lemon zest, lemon slices, almonds, and whipped cream or meringue as desired.
  10. Slice and serve chilled.

Notes

Use fresh lemon juice for the best flavor and chill for at least 1 hour before serving for cleaner slices.

Nutrition

Find it online: https://easydishestomake.com/lemon-almond-pie/