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Lemon Butter Pie

A creamy and tangy Lemon Butter Pie with a buttery graham cracker crust that's perfect for any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the filling
  • 1 cup sugar
  • 4 large eggs
  • 0.5 cups fresh lemon juice (about 3-4 lemons)
  • Zest of 2 lemons zest of 2 lemons
  • 0.5 teaspoons salt
For the topping
  • 1 cup heavy cream for topping
  • Powdered sugar for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are evenly coated. Press this mixture firmly into the bottom of a pie dish, forming a crust.
  3. Bake for about 10 minutes until golden, then set aside to cool.
Mixing the Filling
  1. In a separate bowl, whisk together the sugar and eggs until well combined.
  2. Gradually add the fresh lemon juice and zest, stirring until mixed well.
  3. Add the salt.
Baking
  1. Pour the filling mixture into the cooled graham cracker crust.
  2. Bake for 20-25 minutes until the filling is just set but still has a slight jiggle.
Cooling and Topping
  1. Once baked, remove the pie from the oven and let it cool at room temperature.
  2. Refrigerate for at least two hours to firm up.
  3. Just before serving, whip the heavy cream until soft peaks form. Spread or pipe the whipped cream over the chilled pie and dust with powdered sugar for an extra sweet touch.
Serving
  1. Slice, serve, and watch your guests delight in this magnificent Lemon Butter Pie!

Notes

To store, cover tightly with plastic wrap or store in an airtight container. Lasts in the refrigerator for up to four days. For optimal flavor, consume frozen Lemon Butter Pie within two months.