Ingredients:
Graham Cracker Crust
1 1/2 cups / 200 g / 7 oz graham cracker crumbs (approx. 11 full-sheet graham crackers)
1/4 cup / 50 g / 1.8 oz granulated (white) sugar
6 tbsp / 85 g / 3 oz butter, melted
Lemon Filling
2 x 14-oz cans / 880 g sweetened condensed milk
1 cup / 240 ml / 8 fl oz fresh lemon juice (approx. 6 large lemons)
6 large egg yolks
2 tbsp finely grated lemon zest
Directions:
Preheat oven. Adjust a rack in the center of the oven and preheat to 350°F / 180°C / gas mark 4.
Mix the crust. Add the graham cracker crumbs, sugar, and melted butter into a mixing bowl and stir until moistened and well
combined.
Fill the pan. Transfer the crumb mixture into a 9-in / 23 cm deep-dish pie pan. Press the crumbs tightly into the bottom and
up the sides of the pie dish. Set aside.
Mix filling. Pour the sweetened condensed milk into a large mixing bowl and add the egg yolks and lemon zest. Whisk to
combine. Add the lemon juice and whisk vigorously until well combined and you no longer see any juice. The lemon juice
will thicken the condensed milk.
Bake. Pour the lemon filling into the prepared pie crust. Bake 25 to 30 minutes. The lemon pie is done when the edges are
set and only slightly jiggly in the center.
Cool & refrigerate. Remove the pie from the oven and let cool on a wire rack. Once cool, cover the pan and refrigerate until
firm for at least 3 hours before serving. 5 to 6 hours or overnight is ideal, and you can chill the pie for up to 3 days.
Garnish. Decorate the pie as desired. I dressed up my pie with puffs of whipped cream, lemon slices, a sprinkle of lemon zest,
and sliced almonds.
Serve. Slice the pie into 10 to 12 pieces and serve cold. Enjoy!
Prep Time: 30 minutes | Cooking Time: 25 minutes | Additional Time: 6 hours | Total Time: 6 hours 55 minutes | Kcal: 320 kcal
per serving | Servings: 10-12