Condensed Milk Lemon Pie (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
200 g graham cracker crumbs (approx. 11 full-sheet graham crackers)
02 -
50 g granulated (white) sugar
03 -
85 g butter, melted
→ Lemon Filling
04 -
880 g sweetened condensed milk (2 x 14-oz cans)
05 -
240 ml fresh lemon juice (approx. 6 large lemons)
06 -
6 large egg yolks
07 -
2 tbsp finely grated lemon zest
→ Whipped Cream Topping (optional)
08 -
240 ml heavy cream, cold
09 -
45 g powdered sugar
10 -
1/2 tsp vanilla extract
# Instructions:
01 -
Adjust a rack in the center of the oven and preheat to 180°C (350°F or gas mark 4).
02 -
Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl and stir until evenly moistened.
03 -
Press the crumb mixture tightly into the bottom and sides of a 23 cm (9-inch) deep-dish pie pan. Set aside.
04 -
In a large mixing bowl, whisk sweetened condensed milk, egg yolks, and lemon zest. Gradually add lemon juice while whisking vigorously until fully combined and thickened.
05 -
Pour the lemon filling into the prepared crust. Bake in the oven for 25–30 minutes, or until the edges are set with a slightly jiggly center.
06 -
Remove the pie from the oven and cool on a wire rack. Once cooled, cover and refrigerate for at least 3 hours, ideally 5–6 hours or overnight.
07 -
Place cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Whip on high speed until stiff peaks form. Use immediately to decorate the pie.
08 -
Decorate the pie with whipped cream, lemon slices, lemon zest, or sliced almonds. Slice into 10–12 pieces and serve cold. Store leftovers in the refrigerator for up to 5 days.
# Notes:
01 -
Chill the mixing bowl in the refrigerator for 30 minutes before whipping cream for better results.