Lemon Pie from Magnolia Table by Joanna Gaines

It’s finally starting to warm up in New York City – just in time for this delicious Lemon Pie recipe from Magnolia Table, the new cookbook from Joanna Gaines. Her recipe for Lemon Pie is bursting with flavor and is topped with whipped cream heaven.

Magnolia Table is infused with Joanna Gaines’ warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple’s new Waco restaurant, Magnolia Table, which opened earlier this year.

Jo believes there’s no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

Magnolia Table is on sale now! Purchase a copy from your favorite retailer, or pick up a copy of Target’s exclusive edition featuring seven additional recipes and a note from Jo.

 

LEMON PIE

I remember early on in my marriage a friend of mine shared this simple recipe with me, and I couldn’t believe how delicious it was for the little amount of work it required. There’s something about the blend of a graham cracker crust, lemon filling, and fresh whipped cream that makes for a perfect dessert. Plus, it’s really beautiful!

PREP: 20 minutes

COOK: under 20 minutes

COOL: 1½ hours

Lemon Pie

  • Vegetable oil spray
  • 1½ cups crushed graham crackers (from about 27 squares)
  • ⅓ cup sugar
  • 6 tablespoons salted butter, melted
  • 3 cups sweetened condensed milk
  • 3 egg yolks
  • ⅔ cup fresh lemon juice (from 3 to 4 lemons)
  • Pinch of sea salt

Whipped Cream Topping

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract

Garnish

  • Lemon slices
  • Grated lemon zest
  • Mint sprigs
  1. To make the lemon pie: Preheat the oven to 350ºF. Lightly spray a 9-inch pie plate with vegetable oil.
  2. In a large bowl, combine the crushed graham crackers and ⅓ cup of the sugar and stir to blend. Stir in the melted butter until well blended. Press the cracker mixture onto the bottom and up the sides of the prepared pie plate. Bake until firm, about 8 minutes.
  3. Meanwhile, in a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the condensed milk, egg yolks, lemon juice, and salt on medium speed for 4 minutes.
  4. Pour the mixture into the baked pie crust. Return to the oven and bake until the center is set when the pan is gently nudged, about 10 minutes.
  5. Cool the pie on a rack for 30 minutes. Place in the refrigerator until set, at least 1 hour and up to 3 days.
  6. Just before serving, make the whipped cream topping: In a medium bowl, with a handheld electric mixer, beat the cream, sugar, and vanilla on high speed until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.
  7. Spread the cream on the cooled pie. Garnish with fresh lemon slices, a sprinkle of lemon zest, and mint sprigs.

Makes 8 servings

From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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