Description
A bright and refreshing dessert featuring a silky lemon filling inside a crisp pie crust. The creamy texture and tangy citrus flavor create a light yet indulgent treat that is perfect for serving chilled.
Ingredients
- 1 prepared 9-inch pie crust (graham cracker or traditional)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup whipped cream or whipped topping
- Extra lemon zest for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, egg yolks, and vanilla extract until smooth and creamy.
- Pour the lemon filling into the prepared pie crust and spread it evenly.
- Bake the pie for about 15 minutes until the filling is set.
- Remove the pie from the oven and allow it to cool at room temperature for about 30 minutes.
- Transfer the pie to the refrigerator and chill for at least 2 hours until the filling becomes firm.
- Before serving, spread whipped cream over the top.
- Garnish with extra lemon zest if desired and slice to serve.
Notes
- Graham cracker crust adds a slightly sweeter base that pairs well with the lemon filling.
- Add a small amount of lime juice along with lemon juice for a stronger citrus flavor.
- Serve with whipped cream on individual slices instead of topping the entire pie if preferred.
- Top with fresh raspberries or blueberries for added color and flavor.
- Store covered in the refrigerator for up to 4 days.
- This dessert is best served chilled and does not require reheating.
- The pie can be frozen without the whipped topping for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
