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Lemon Almond Pie

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A refreshing Lemon Almond Pie with a creamy, tangy filling and a crunchy, nutty 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) with the rack in the center position.
  2. Pulse the graham crackers and ground almonds in a food processor until fine crumbs form.
  3. Combine the graham-almond crumbs, granulated sugar, and melted butter in a bowl, stirring until evenly moistened.
  4. Press the mixture into a 9-inch pie dish to form an even crust.
  5. Pre-bake the crust for 8 minutes, then let it cool slightly.
  6. Whisk together the sweetened condensed milk, lemon juice, and egg yolks until smooth.
  7. Pour the lemon filling into the crust and bake for 19 to 21 minutes until the center is slightly jiggly.
  8. Cool on a wire rack, then chill for at least 1 hour before serving.
  9. Garnish with lemon zest, lemon slices, almonds, and whipped cream or meringue before serving.

Notes

Press the crust firmly for better slices. Store refrigerated for up to 4 days or freeze for up to 1 month.

Nutrition

Keywords: lemon pie, almond pie, dessert, citrus dessert, pie recipe

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