🍋 Creamy Florida Lemon Pie
If you love bright citrus flavor with a smooth, creamy texture, this Florida-style lemon pie is sunshine in dessert form. It’s similar in spirit to the famous Key Lime Pie, but made with lemons for a slightly sweeter, softer citrus punch.
🥧 Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
Filling:
- 1 (14 oz) can sweetened condensed milk
- 4 oz cream cheese, softened
- ½ cup fresh Florida lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
- 2 egg yolks
Topping (optional but recommended):
- Whipped cream
- Lemon slices or zest for garnish
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
- Make the crust:
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch pie pan.
Bake for 8–10 minutes. Let cool slightly. - Prepare the filling:
Beat cream cheese until smooth.
Add sweetened condensed milk and mix until creamy.
Stir in lemon juice, zest, and egg yolks. Mix until fully combined and silky. - Bake:
Pour filling into crust and bake 12–15 minutes, until just set (center slightly jiggles). - Chill:
Cool at room temperature, then refrigerate at least 3 hours (overnight is best). - Serve:
Top with whipped cream and lemon zest before slicing.
💡 Tips for the Best Flavor
- Use fresh lemons — bottled juice won’t give the same brightness.
- For extra richness, add 1–2 tablespoons sour cream.
- Want it extra tangy? Increase zest slightly.
If you’d like, I can also give you a no-bake version, a meringue-topped version, or a lighter Greek yogurt version 🍋
