Lemon Pie Delight (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
6 tablespoons (85g) melted butter
02 -
1½ cups (200g) crushed graham crackers
03 -
¼ cup (50g) white sugar
→ Lemon Filling
04 -
6 large egg yolks
05 -
2 (14-oz) cans sweetened condensed milk
06 -
2 tablespoons freshly grated zest from lemons
07 -
1 cup (240ml) fresh-squeezed lemon juice (around 6 lemons)
→ Optional Whipped Cream Topping
08 -
½ teaspoon vanilla
09 -
⅓ cup (45g) powdered sugar
10 -
1 cup (240ml) cold heavy cream
# Instructions:
01 -
Turn your oven to 350°F (180°C) and place the rack in the middle.
02 -
Combine the graham crumbs, melted butter, and sugar in a bowl. Press firmly into a 9-inch deep pie dish, covering the bottom and sides.
03 -
In a large bowl, whisk the sweetened condensed milk, egg yolks, and zest together. Gradually pour in the lemon juice, stirring until it thickens.
04 -
Put the mixture into your prepared crust and bake for 25–30 minutes. The edges should settle, but the center can wobble a bit.
05 -
Let the pie sit on a wire rack to cool. Cover it and chill for at least 3 hours or, even better, overnight for a firmer result.
# Notes:
01 -
You can make this up to 3 days in advance.
02 -
It's best to let it chill for 5 to 6 hours before slicing.
03 -
Store leftovers in the fridge for a maximum of 5 days.