Zesty Lemon Delight (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1½ cups (200g) crushed graham crackers
02 -
6 tablespoons (85g) melted butter
03 -
¼ cup (50g) white sugar
→ Lemon Filling
04 -
1 cup (240ml) freshly squeezed lemon juice (around 6 lemons)
05 -
2 (14-oz) cans sweetened condensed milk
06 -
2 tablespoons grated lemon peel
07 -
6 egg yolks (large)
→ Optional Whipped Cream Topping
08 -
⅓ cup (45g) powdered sugar
09 -
1 cup (240ml) chilled heavy cream
10 -
½ teaspoon vanilla
# Instructions:
01 -
Set your oven to 350°F (180°C) and place the rack in the middle.
02 -
Stir together the crushed crackers, sugar, and melted butter until they’re well blended. Push this mix firmly into the base and sides of a 9-inch pie dish meant for deep dish pies.
03 -
Mix the sweetened milk, yolks, and lemon zest with a whisk. Pour in the lemon juice gradually while stirring to thicken it all up.
04 -
Put the lemon filling in the crust and bake for about 25-30 minutes. The edges should look firm, while the center jiggles just a bit.
05 -
Let the pie cool on a rack. Once cooled, cover it and move it to the fridge for at least 3 hours, though 5-6 hours or even overnight is better for it to fully set.
# Notes:
01 -
Make-ahead friendly: pie stays good up to 3 days
02 -
Chilling for 5-6 hours gives the best taste
03 -
Store in the fridge for as long as 5 days