Magic Lemon Pie is a buttery graham cracker crust filled with lemon custard filling and topped with a fluffy meringue.After baking, the pie is cooled to room temperature before chilling completely in the refrigerator.This gives the pie time for all the flavors to ‘magically’ develop into a perfectly refreshing lemon-flavored dessert.

I also have a classic Lemon Meringue Pie you may want to bake, too! Ingredients & Substitutions Crust: When mixing the graham cracker crumbs with the melted butter, ensure each crumb is coated in the butter.This helps keep it together! A vanilla wafer or shortbread crust would also be delicious! Graham Cracker Crumbs Pre-Crushed vs Crushing Yourself The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture.When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.

Eggs: You will need three room-temperature eggs for this recipe.Separate the yolks from the whites.The yolks will be used in the custard filling; the egg whites will be whipped into meringue.

Sweetened Condensed Milk: Look for a can of sweetened condensed milk (not evaporated milk) for the custard.It helps give the filling a creamy texture and the sweetness helps balance out the tartness from the lemon.In fact, this pie recipe was used to help sell the Eagle Brand sweetened condensed

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