Ingredients
Graham Cracker Crumbs (1 1/2 cups)
Granulated Sugar (1/4 cup, for crust + 1/2 cup, for filling)
Unsalted Butter, Melted (6 tablespoons)
Sweetened Condensed Milk (14 ounces can)
Fresh Lemon Juice (1/2 cup)
Lemon Zest (2 tablespoons)
Large Egg Yolks (3)
Unsalted Butter, softened (2 tablespoons)
Frozen Whipped Topping, thawed (8 ounces)
Instructions
Prepare a 9-inch pie dish by lightly greasing it
Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture into the dish using the back of a spoon
In a blender or bowl, combine condensed milk, 1/2 cup lemon juice, 2 tablespoons zest, and 3 egg yolks
Gradually add 2 tablespoons of softened butter and blend until smooth
Fold in thawed whipped topping, then pour the filling over the crust
Cover and refrigerate for 4-6 hours until firm
Top with additional zest before serving
Notes
A baked alternative crust (using graham crackers and butter) works best for texture but is optional.
Use bottled lemon juice if fresh is unavailable.
Adjust sugar in the crust or filling to suit taste.
For a vegan version, replace egg yolks with aquafaba or plant-based alternatives.
Store in an airtight container for up to 3 days.
- Prep Time: 25
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 18g
- Sodium: 20mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 36mg