Step 2: Making the Creamy Lemon Filling
- In a mixing bowl, whisk together the egg yolks and sweetened condensed milk until smooth.
- Stir in the fresh lemon juice and zest gradually, ensuring it is fully incorporated. The mixture will thicken slightly as the acid from the lemons reacts with the milk.
- Pour the creamy mixture over the cooled crust, spreading evenly.
Step 3: Baking the Pie
- Reduce the oven temperature to 325°F (160°C).
- Bake the pie for 15–18 minutes, or until the filling is set but still slightly wobbly in the center.
- Remove from the oven and allow it to cool at room temperature for about 30 minutes.
- Transfer the pie to the refrigerator and chill for at least 2 hours (or overnight) to develop the creamy texture.
Pro Tip: Chilling overnight enhances the lemon flavor and gives the filling a firmer, creamier consistency.
Step 4: Whipped Cream Topping
- In a cold mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Spread the whipped cream evenly over the chilled lemon filling.
- Garnish with thin lemon slices or additional zest for an elegant, sun-kissed finish.
Step 5: Serving and Enjoying
- Slice the pie with a sharp knife dipped in hot water for clean edges.
- Serve chilled for a refreshing dessert that perfectly balances creamy richness with tangy citrus brightness.
This Creamy Florida Lemon Pie is perfect for summer gatherings, holiday dinners, or whenever you need a citrusy pick-me-up. Its vibrant flavor and silky texture are sure to impress friends and family, leaving them wondering how something so simple can taste so luxurious.
If you want, I can also give you a shortcut no-bake version that’s just as creamy but ready in under 20 minutes. It’s ideal if you’re craving lemon pie without the wait.
Do you want me to do that?
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