Description
A cool, creamy dessert with tangy lemon flavor, sweet creaminess, and a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 egg yolks
- Pinch of salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh lemon slices (optional for garnish)
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir in the granulated sugar until well integrated. Press the mixture firmly into your pie pan, making sure the bottom is even, and push the crumbs up the sides to create a crust. Refrigerate while you make the filling.
- Make the filling: In a clean bowl, whisk together sweetened condensed milk and egg yolks until smooth. Gradually add the fresh lemon juice, mixing well. Stir in the lemon zest and a pinch of salt until fully combined.
- Combine: Pour the lemon filling into the chilled graham cracker crust. Spread it evenly with a spatula. Cover with plastic wrap and refrigerate for at least four hours—overnight is ideal for a firmer texture.
- Whip the cream: When you’re ready to serve, beat the heavy cream in a bowl until soft peaks form. Add the powdered sugar and continue to beat until desired consistency.
- Serve: Spread or pipe the whipped cream on top of the chilled pie and garnish with fresh lemon slices if desired.
Notes
For best results, use fresh lemons. Allow the pie to chill overnight for a firmer texture. Store leftovers in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg