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Magnolia Lemon Pie with Candied Lemon Slices | Lemon pie, how to make candied lemon slices | joanna gaines lemon pie | #lemon | lemon recipe | easter dessert | spring dessert | how to make whipped cream

Magnolia Lemon Pie with Candied Lemon Slices


  • Author: Amber
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 8 slices 1x

Description

Magnolia Lemon Pie with Candied Lemon Slices is a deliciously tart pie made with sweetened condensed milk and freshly squeezed lemons in a graham cracker crust topped with homemade candied lemon slices and whipped cream.


Scale

Ingredients

Candied Lemon Slices

  • 2 lemons, sliced
  • 1 cup granulated sugar
  • 1 cup water

Lemon Pie Filling

  • 28 ounces sweetened condensed milk (2 cans)
  • 3 egg yolks
  • 2/3 cup lemon juice (4 lemons)
  • salt

Graham Cracker Crust

  • 10 graham crackers (1 sleeve)
  • 6 Tablespoons butter (melted)
  • 2 Tablespoons brown sugar

Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 3 Tablespoons confectioners sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. 24 hours prior to servings your pie, begin the candied lemon slices. Wash and slice 2 lemons.
  2. In a saucepan on the stove top, bring 1 cup of water and 1 cup of sugar to a simmer and then add in lemon slices. Simmer for 15 minutes and place onto parchment for a day.
  3. Begin the crust. first pre-heat oven to 350 degrees.
  4. Place the graham crackers and brown sugar into a food processor and blend for 1 minute. Add the melted butter and blend for another 30 seconds.
  5. Press the graham cracker mixture into the bottom of an 8 inch pie pan. I use  spatula to press the graham cracker down and come up the the sides.
  6. Bake the crust for 8 minutes.
  7. Begin the lemon pie filling. In a large mixing bowl, add condensed milk, egg yolks, and a pinch of salt. Juice about 4 lemons to get 2/3 cup fresh lemon juice and place into the mixing bowl. I like to juice the lemons into a separate small bowl and then add the juice to ensure I don’t drop in any lemon seeds. Use a hand or stand mixer to beat the mix for 5 minutes,
  8. Pat the bowl down on the counter top a few times to get the air bubbles out and then pour over baked pie crust.
  9. Bake another 10 minutes.
  10. Remove from oven, let the pie cool and then place in refrigerator for 2 hours.
  11. As the pie chills in the refrigerator, make the whipped topping. In a mixing bowl, add 2 cups heavy whipping cream , 3 Tablespoons confectioners sugar and 1/4 teaspoon vanilla extract. Use a stand or hand mixer to beat until you have reached a firm peak which takes about 7 minutes.
  12. Decorate the pie with the candied lemon slices and serve with a dollop of whipped cream.  Mint is optional to add a pop of color.

Notes

A touch of yellow food dye was also added in for these photos. Try 5 squirts for a more vibrant pie if you please!

  • Category: Dessert