There is nothing better than a Homemade Air Fryer Lemon Pie. It is absolutely delicious. It happens to be one of my favorite spring desserts.
If you love a light, airy, and creamy lemon pie served in a perfectly cooked graham cracker crust, this recipe is for you. I even made a homemade whipped cream to go on top. This air fryer dessert is amazing!
This is the perfect air fryer spring or summer dessert, but you can have it anytime with the help of your air fryer.
If you wait all year for Meyer lemons to be in season, this is the perfect treat for you! The key to this pie is to let it chill before serving.
If you are looking for even more Air Fryer Dessert Recipes, some of my favorites are AIR FRYER CARROT CAKE LOAF, AIR FRYER COPYCAT HOSTESS CUPCAKES, AIR FRYER BANANA BREAD and my family’s favorite, AIR FRYER PEANUT BUTTER BANANA EGG ROLLS.
Air Fryer Lemon Pie
If you have never made a homemade lemon pie before, lemon pie is characterized by a really sweet filling, that is place into a pastry crust.
For a crust you could either use a traditional graham cracker crust or a butter crust. It is a play on a lemon meringue pie, which is usually filled with a pastry crust and then lemon curd is in the center of the pie, and then topped with egg meringue.
Ingredients Needed
There are three parts to this recipe, the crust, the filing and the homemade whipped cream. Each step only takes a few minutes to prepare. When this pie is put together it’s an amazing and tasty dessert.
- Graham Cracker Crust
- Ground Almonds
- Unsalted Butter
- Light Brown Sugar
- Sweetened Condensed Milk
- Egg Yolks
- Lemon Juice
- Lemon Zest
- Kosher Salt
- Heavy Whipping Cream
- Powdered Sugar
- Pure Vanilla Extract
How To Make Air Fryer Lemon Pie
Preheat your air fryer to 325 F, air fryer setting.
Combine the graham cracker crumbs, ground almonds, brown sugar and butter in a large bowl until well mixed. Press the graham cracker crumbs into the bottom and sides of an air fryer safe pie dish. Put the crust into the freezer while you prepare the lemon filling.
Beat the condensed milk, egg yolks, lemon juice, lemon zest and salt with an electric or hand mixer on medium speed for 5 minutes. Pour the filling into the prepared crust and bake in the fryer for 10-15 minutes depending on the size of your pan, or until the filling is cooked through. Allow the pie to cool, and then chill the lemon pie in the refrigerator for one hour.
Meanwhile, prepare the whipped cream. Use an electric or hand mixer to whip the heavy cream, confectioners sugar and vanilla together for several minutes until peaks form and the cream thickens. Cover and refrigerate until ready to serve.
After the pie has chilled, spread the whipped cream over the top of the pie and garnish with a lemon slice or fresh fruit. Enjoy!
Some Helpful Tips For Making Air Fryer Lemon Pie
- Ground almonds can be substituted with graham cracker crumbs.
- This recipe can make two medium lemon pies or 3 mini lemon pies depending on the size of your pie dish and air fryer.
- If your pie filling topping begins to darken while cooking, cover tightly with foil to prevent browning.
- To bake this recipe in the oven with a standard 9-inch pie dish, preheat to 350F and bake for 13-15 minutes.
- Store leftover pie in an airtight for up to 2-3 days in the refrigerator.
Some Other Great Air Fryer Pie Recipes-
- AIR FRYER MINI PUMPKIN PIES
- AIR FRYER, APPLE PIE
- EASY AIR FRYER, MINI CHERRY PIE
- AIR FRYER APPLE HAND PIES
This is an amazing homemade air fryer lemon pie, with loads of flavor. This will sure to be one of your family's favorite air fryer desserts.
- 1 cup graham cracker crumbs
- 1/2 cup ground almonds
- 6 tablespoons butter melted unsalted
- 1/4 cup packed light brown sugar
- 28 ounces sweetened condensed milk
- 3 large egg yolks
- 1/2 cup lemon juice
- 1/2 teaspoon lemon zest
- 1/8 teaspoon kosher salt
- 1 cup heavy whipping cream chilled
- 3 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
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Preheat your air fryer to 325 F, air fryer setting.
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Combine the graham cracker crumbs, ground almonds, brown sugar, and butter in a large bowl until well-mixed. Press the graham cracker crumbs into the bottom and sides of an air fryer safe pie dish. Put the crust into the freezer while you prepare the lemon filling.
-
Beat the condensed milk, egg yolks, lemon juice, lemon zest, and salt with an electric or hand mixer on medium speed for 5 minutes. Pour the filling into the prepared crust and bake in the fryer for 10-15 minutes depending on the size of your pan, or until the filling is cooked through. Allow the pie to cool, and then chill the lemon pie in the refrigerator for one hour.
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Meanwhile, prepare the whipped cream. Use an electric or hand mixer to whip the heavy cream, confectioners sugar, and vanilla together for several minutes until peaks form and the cream thickens. Cover and refrigerate until ready to serve.
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After the pie has chilled, spread the whipped cream over the top of the pie and garnish with a lemon slice or fresh fruit.
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Plate, serve, and enjoy!
Store leftover pie in an airtight for up to 2-3 days in the refrigerator.
Ground almond can be substituted with graham cracker crumbs.
This recipe can make two medium lemon pies or 3 mini lemon pies depending on the size of your pie dish and air fryer.
If your pie filling topping begins to darken while cooking, cover tightly with foil to prevent browning.
To bake this recipe in the oven with a standard 9 inch pie dish, preheat to 350F and bake for 13-15 minutes.
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