Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup granulated sugar
2 tablespoons lemon zest
3/4 cup fresh lemon juice
1 can sweetened condensed milk (14 ounces)
4 large pasteurized egg yolks
1 container whipped topping (8 ounces), thawed
Instructions
Preheat oven to 350°F (175°C)
Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl
Press mixture into a 9-inch pie plate
Bake crust for 8-10 minutes until golden
Cool crust completely on wire rack
Mix remaining 1/4 cup sugar with egg yolks and lemon zest
Add sweetened condensed milk and lemon juice
Cook gently on low heat until thick
Pour into cooled crust and refrigerate 4 hours
Top with whipped topping before serving
Notes
Crust can use finely crushed cookies
Use non-dairy whipped topping if preferred
Organic lemons yield best citrus flavor
Chill up to 24 hours for optimal set
Store refrigerated for up to 3 days
- Prep Time: 15
- Cook Time: 18
- Category: No-Bake Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg