Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
For the Lemon Filling:
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon juice
1 tablespoon lemon zest
For the Whipped Cream Topping:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For Garnish:
Lemon slices
Fresh mint leaves
Instructions:
Preheat Oven:
Preheat your oven to 350°F (180°C).
Prepare the Crust:
In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon to firmly pack the crust.
Bake the Crust:
Bake the crust in the preheated oven for 10 minutes or until it is set and lightly golden. Remove from the oven and allow it to cool completely.
Make the Lemon Filling:
In a large bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until well combined.
Fill the Pie Crust:
Pour the lemon filling into the cooled pie crust, spreading it evenly.
Chill the Pie:
Continued on next page (page 2)
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