Creamy Lemon Pie

Bright, tangy, and silky-smooth — this homemade lemon pie features a buttery crust and a luscious citrus filling that strikes the perfect balance between tart and sweet. A refreshing treat that feels like sunshine on a plate.

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Ingredients:

For the crust:
• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter (cold, cubed)
• 2–3 tbsp ice water
• Pinch of salt

For the filling:
• 1 can (14 oz) sweetened condensed milk
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest

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Instructions:
1. Make the crust: Combine flour, salt, and butter in a bowl. Cut in butter until crumbly. Add ice water and mix until dough forms. Chill 30 min. Roll out and press into a pie pan. Prebake at 375°F (190°C) for 10 minutes. Let cool.
2. Prepare the filling: Whisk condensed milk, egg yolks, lemon juice, and zest until smooth.
3. Assemble: Pour filling into the cooled crust. Bake at 350°F (175°C) for 15–20 minutes until set but slightly jiggly in the center.
4. Chill & serve: Cool at room temp, then refrigerate at least 3 hours. Serve chilled with whipped cream if desired.

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