Creme Brûlée Lemon Pie Recipe

This Creme Brûlée Lemon Pie Recipe has a buttery graham cracker crust, a tangy and sweet lemon filling with a crackly burnt sugar topping.

Course Dessert

Cuisine American

Keyword Creme Brulee Lemon Pie

Prep Time 20

Cook Time 25

Total Time 4 45

Servings servings

Calories 525kcal

Author Katie Cooksey

Equipment

Kitchen Torch

Ingredients

for the crust-

1 sleeve graham crackers ground finely (1 1/3 cups of crumbs)
2 tablespoons granulated sugar
6 tablespoons salted butter melted

for the filling-

2 cans sweetened condensed milk
6 egg yolks
5 tablespoons fresh lemon zest
1 1/3 cups fresh lemon juice

for the toppings-

granulated sugar
lightly sweetened whipped cream

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
In a large bowl, stir graham cracker crumbs, sugar, and melted butter together until well coated and moist. Pour into a glass pie plate and press into an even layer across the bottom and up the sides as high as they can possibly go. Press well. Bake 8 minutes. Set aside to cool.
As the pie crust bakes, make the filling: whisk sweetened condensed milk together with the egg yolks, lemon zest, and lemon juice until smooth. Set aside to thicken, about 3 minutes.
Pour as much filling as possible into crust without going over the edges. You may have some filling left over. This is normal! But the thickening of the filling should help get nearly all of it. I had 1/4 cup remaining.
Carefully transfer to the oven and bake 25 minutes or until center is set and doesn't jiggle.
Remove from oven, cool to room temperature and refrigerate.
When you are ready to serve, remove pie from fridge and cut into 8 or 10 slices. Sprinkle each slice with a thin layer of granulated sugar. Using a kitchen torch or broiler, melt the sugar over top each slice of pie. Cool 1-2 minutes before topping with whipped cream and serving.

Notes

Storage Instructions

Store covered in the refrigerator for up to 4 days. For best results, brûlée the sugar just before serving so it stays crisp. You can make the pie a day ahead and chill overnight. Freezing is not recommended as the texture of the filling can change once thawed.

Nutrition