Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish and bake for 8–10 minutes. Let it cool.
- In a bowl, combine yogurt, lemon juice, lemon zest, condensed milk, vanilla, and egg yolks if using. Mix until smooth.
- Pour filling into the crust. For baked version: Bake at 325°F (160°C) for 15–18 minutes. For no-bake version: Use gelatin and chill.
- Chill the pie for at least 4 hours. Garnish before serving.
- Rating: 4.9 out of 5 (Based on 128 reviews)
Notes
- Yogurt Texture Matters: Greek yogurt gives the pie a firmer, creamier finish, while plain yogurt makes it a bit lighter and softer. Both work beautifully—just go with your preference.
- Sweetness Level: If you're using sweetened condensed milk, there’s no need to add extra sugar. But if you're using plain yogurt and want more tang, a tablespoon of honey or maple syrup can round it out nicely.
- No-Bake Option: You can skip the oven by adding a bit of unflavored gelatin to the filling and letting it set in the fridge. It’s a great warm-weather alternative.
- Make It Fancy: Add thin lemon slices, fresh berries, or a swirl of whipped cream just before serving for a gorgeous presentation.