Fortunately, I love cooking with lemons – they have such a strong, bright flavor that’s really delicious and light.
This pie doesn’t use a ton of lemons, but you’ll certainly know they’re there! And by the way….REALLY easy
- 1 ¾ cups crushed graham crackers
- 6 T butter
- 1/3 cup sugar
- 1 t vanilla
- 2 14 oz cans sweetened condensed milk
- 3 egg yolks
- ¾ cup lemon juice
- 3 t lemon zest
- ¼ t salt
- Whipped cream *
* Optional, but its pie – of COURSE you need whipped cream
DirectionsCrush your graham crackers until you have 1 ¾ cups, and put them in a bowl. Melt 6 T of butter and add that, along with the sugar and vanilla, to the graham cracker crumbs.
Take an 8” or 9” pie plate, grease it with butter and press the crumb mixture along the bottom and sides to form the crust.
Bake the crust for about 10 minutes at 350 (watch it to make sure it doesn’t burn), and move it to a wire rack to cool.
While your crust is cooling, add the condensed milk, egg yolks, lemon juice, lemon zest and salt into a bowl. Mix with a hand mixer or a stand mixer for about 4-5 minutes.
Pour the filling into the crust (it doesn’t have to be completely cool) and bake – again at 350 – for 10 minutes.
Take the pie out of the oven and move it to your wire rack. When its cool enough to handle without potholders, move the pie to the fridge and let cool for at least two hours.
When you’re ready to serve, smother with whipped cream (if that’s your thing – I didn’t here because it really doesn’t need it!) and serve. Enjoy!