Psalm 34 Bakery Lemon Pie

Ingredients

This lemon pie is my husband’s all-time favorite! He requests it for his birthday every year and it is usually a family request for Easter. It’s definitely a crowd pleaser and will be on our family Easter menu as well as the bakery’s Easter pre-order menu! If readers would like to pre-order a dessert for Easter, pre-orders will be accepted from 3/1/24-3/15/24, fwww.psalm34bakeryandcatering.com, Facebook @Psalm 34 Bakery & Catering, Instagram @psalm34bakeryandcatering.

Crust:

1.5 sleeves of graham crackers

1/4 cup sugar

7 tablespoons of melted butter

Filling:

3 egg yolks

2 cans of sweetened condensed milk

2/3 cup of fresh squeezed lemon juice

Whipped Topping:

2 cups heavy whipping cream

4 tablespoons sugar

1 tablespoon of vanilla bean paste

Instructions

Preheat oven to 350. Crush graham crackers and sugar in a food processor or a Ziplock bag into very fine crumbs. Pour melted butter into mixture and pulse mixture together until all combined. Press crumb mixture into a 10” pie dish, place on a baking sheet, bake crust for 8 minutes. Let crust cool before adding filling. In a stand mixer combine all 3 of the filling ingredients and whisk on medium-high for 3-4 minutes. Pour filling in the baked crust and bake for 10 minutes. Let pie cool completely before adding whipped topping. To make the whipped topping add all 3 whipped topping ingredients to the bowl of a stand mixer and whisk on high for 4-5 minutes or until stiff peaks will form when the whisk is lifted from the bowl. Top the pie with the homemade whipped cream and some lemon slices and zest. Enjoy!

-Hannah Sparks