Description
A refreshing and creamy condensed milk lemon pie with a crunchy graham cracker crust.
Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup (115 g) melted butter
- 2 tbsp sugar
- 1 can (395 g) sweetened condensed milk
- 1/2 cup (120 ml) fresh lemon juice
- 1 tbsp lemon zest
- 3 large egg yolks
- Whipped cream (optional)
- Lemon slices or zest (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the crushed graham crackers, melted butter, and sugar in a mixing bowl until it resembles moist sand.
- Press this mixture firmly into the bottom of a pie dish to form an even layer.
- Whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks in another bowl until smooth.
- Pour the filling into the prepared crust and bake for about 15 minutes until set but still slightly jiggly.
- Allow the pie to cool at room temperature, then chill it in the refrigerator for at least 2 hours.
- Top with whipped cream and garnish with lemon slices or zest before serving.
Notes
This pie can be made ahead and refrigerated for up to three days. Store leftovers tightly covered.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: lemon pie, dessert, summer recipe, sweetened condensed milk, easy baking