Description
A creamy and zesty lemon pie with a crunchy graham cracker crust, topped with fluffy whipped cream.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lemon slices or zest (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl until the mixture resembles wet sand.
- Press the mixture into the bottom and up the sides of a pie dish to form the crust.
- Bake the crust for about 10 minutes or until lightly golden and let it cool completely.
- Whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest in another bowl until smooth.
- Pour the filling into the cooled crust.
- Bake for 15 minutes to set the filling.
- Let it cool at room temperature, then refrigerate for at least 2 hours or until set.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Spoon the whipped cream over the top of the chilled pie and garnish with lemon slices or zest before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: Condensed Milk Lemon Pie