Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Lemon Filling
- 2 (14 oz) cans sweetened condensed milk
- 4 large egg yolks
- ¾ cup fresh lemon juice
- 1 tablespoon lemon zest
Optional Garnish
- Whipped cream
- Lemon slices
- Lemon zest
👩🍳 Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 8–10 minutes, then remove from the oven and let it cool slightly.
- In a large bowl, whisk together the sweetened condensed milk and egg yolks until smooth.
- Stir in the fresh lemon juice and lemon zest until fully combined. The mixture will naturally thicken.
- Pour the filling into the prepared crust and spread it evenly.
- Bake for 12–15 minutes, just until the filling is set but still has a slight jiggle in the center.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours, or overnight for the best texture.
- Garnish with whipped cream, lemon slices, and extra lemon zest before serving.
💡 Tips
- Fresh lemon juice gives the best flavor.
- Chill overnight for clean slices and a firmer texture.
- Store covered in the refrigerator for up to 4 days.
Enjoy this creamy, tangy, and refreshing lemon pie! 🍋🥧