Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tbsp unsalted butter, melted
For the Filling:
1 can (14 oz) sweetened condensed milk
4 large egg yolks
½ cup fresh lemon juice (about 3–4 lemons)
1 tbsp lemon zest
For the Whipped Cream Topping:
1 cup heavy whipping cream, chilled
3 tbsp powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9-inch pie dish and bake for 8 minutes. Let cool slightly.
2. In a bowl, whisk together condensed milk, egg yolks, lemon juice, and zest until smooth.
3. Pour filling into the crust. Bake for 15–17 minutes until set but slightly jiggly in the center. Let cool to room temperature.
4. Refrigerate the pie for at least 2 hours, or until fully set.
5. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
6. Spread or pipe whipped cream over the chilled pie. Garnish with lemon zest if desired.
Notes
Chill the pie thoroughly before slicing for clean cuts.
Use freshly squeezed lemon juice for the best flavor.
Store pie covered in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg