Quick Lemon Pie (Print Version)
# Ingredients:
→ For the Crust
01 -
1/4 cup white sugar (50g)
02 -
6 tablespoons melted unsalted butter (85g)
03 -
1 1/2 cups of finely crushed graham crackers (150g)
→ For the Filling
04 -
14-ounce can of sweetened condensed milk (396g)
05 -
Zest of one lemon, about 1 tablespoon
06 -
Juice squeezed from 2 or 3 lemons (1/2 cup)
07 -
1 cup heavy cream, whipped until firm peaks form
→ Optional Toppings
08 -
Fresh lemon zest or slices to decorate
09 -
A generous dollop of whipped cream for serving
# Instructions:
01 -
Stir together the graham cracker crumbs, melted butter, and sugar until it looks like damp sand. Press this mixture into a 9-inch pie pan, making sure the bottom and sides are covered evenly. Chill it in the fridge for about 30 minutes so it sets.
02 -
Combine the condensed milk, lemon juice, and zest in a large bowl and whisk until it thickens up. Fold in your whipped cream softly until the mixture is well combined and airy.
03 -
Scoop that citrusy filling into your cooled crust and use a spatula to smooth out the top.
04 -
Place the pie in the fridge and let it firm up for at least 4 hours—longer if possible.
05 -
Serve it up with whipped cream and some zest or lemon slices on top, if you’re feeling fancy.
# Notes:
01 -
Want even more lemon flavor? Add 2 tablespoons of zest instead of 1.
02 -
Save time by grabbing pre-whipped topping from the store instead of making whipped cream yourself.
03 -
You can keep this pie fresh in the fridge for up to three days.