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Lemon Almond Pie

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A bright, silky Lemon Almond Pie combines tart citrus with a toasty almond-graham crust, making it an intriguing and refreshing dessert for any occasion.

Ingredients

Scale
  • 11 full-sheet graham crackers, crushed into crumbs
  • 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). Make sure the rack is in the center position so the pie cooks evenly.
  2. Pulse the graham crackers and almonds into fine crumbs in a food processor. Pulse until both components are uniform but avoid turning nuts into a paste.
  3. Mix the graham cracker crumbs, ground almonds, sugar, and melted butter in a bowl until combined. Ensure all crumbs are moistened.
  4. Press the crumb mixture into a 9-inch pie dish to form an even crust and pre-bake it for 8 minutes. Press firmly on the bottom and up the sides, then set aside.
  5. Whisk together sweetened condensed milk, lemon juice, and egg yolks in a mixing bowl until smooth.
  6. Pour the filling into the warm pre-baked crust and bake for 19 to 21 minutes, until the center is slightly jiggly.
  7. Allow the pie to cool completely, then chill in the refrigerator for at least 1 hour to firm the custard.
  8. Garnish with lemon zest, lemon slices, almonds, and optional whipped cream or meringue before serving.
  9. Slice and serve chilled using a hot, clean knife for neat slices.

Notes

Use freshly squeezed lemon juice for the best flavor. Store covered in the refrigerator for up to 3 days; garnishes should be kept separate until serving.

Nutrition

Keywords: dessert, lemon, almond, pie, spring, summer, sweet treat

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