Welcome to Midwest Southern’s first recipe to share with you, my amazing readers. I did a poll on Instagram and a vast number of you said you love to cook and bake. So, I thought this was a perfect opportunity to share something a little out of my normal home decor posts.
Obviously, a recipe for your family is very much still home inspired. I like to think of home as more of a spiritual setting than just the physical four walls that surround us. Cooking and baking for my family is one of the many ways I try to show love as we gather around the table and talk about our day.
Summer is here and that means we are focused on keeping the house cool, thus eating more fresh veggies straight out of the garden and “oven-less” foods. One of our favorite summertime treats is lemon pie. It’s cool and creamy, sweet and lemony. The whole family loves it! We are big lemon fans around here. Did you know our wedding cake was a lemon cake?
Now, I cannot take full credit for this recipe. It’s straight from the pages of Joanna Gaines’ Magnolia Table. I do however add one slight variation to the recipe to bring out more of the lemon flavor… for the original recipe I suggest getting your hands on Magnolia Table! It’s a great cookbook full of real life food for real life families!
I’ve outlined the recipe in an easy to watch version you can view below. The recipe is also available for printing at the bottom of this post.
Now I am no expert “v-logger,” but if you’re like me you enjoy the visual of seeing a recipe come together on video. I hope this visual helps you to understand the recipe and maybe get a few laughs along the way–like I said I am not an expert at this video thing, but I am learning!
For more inspiration be sure to follow along on social media. Find me on Instagram, Facebook, or Pinterest for daily inspiration, DIY ideas, and much more. Have a beautiful day and love on your family!
Joanna Gaines’ Lemon Pie Recipe
Lemon Pie recipe from Joanna Gaines' Magnolia Table. Some personal modifications to the recipe have been made from the original version. Please, purchase "Magnolia Table," for yourself to view original recipe.
- Vegetable Oil Spray
- 1 1/2 Cups Crushed Graham Crackers
- 1/3 Cup Granulated Sugar
- 3 Cups Sweetened Condensed Milk
- 3 Egg Yolks
- 2/3 Cup Fresh Squeezed Lemon Juice
- Pinch Sea Salt Use table salt, if needed.
- 1 TBSP Lemon Zest ***Optional: my variation. I save extra for garnish.
Preheat oven to 350 degrees. Lightly spray 9" pie plate with oil.
Blend graham crackers and sugar in a food processor until a bread crumb consistency. Take out blade and add melted butter. Stir until well blended. Press the cracker mixture into the pie plate–on bottom and up the sides. Bake for 8 minutes, until firm.
In a stand mixer, beat milk, egg yolks, lemon juice, and salt on medium speed for 4 minutes.
Add mixture to pie crust, smoothing to fill evenly. Return to oven, baking for 10 minutes.
Once pie looks done, place on cooling rack for 30 minutes to help set.
After cooled on pie rack, place in fridge for 1 hour or more to help cool.
If desired, make a whipped cream topping. Spread over pie and garnish with lemon slices, zest, and mint sprig if desired.
*** Instructions modified from the original recipe to add personal notes and simplified thoughts. To see the original recipe please purchase Joanna Gaines’ Magnolia Table.