Creamy Lemon Pie
Ingredients
The crust
-
11
full-sheet
graham crackers
-
½
cup
salted almonds
-
2
Tablespoons
granulated sugar
-
5
Tablespoons
unsalted butter, melted
The filling
-
2
14-ounce cans
full-fat sweetened condensed milk
-
¾
cup
fresh lemon juice
-
4
large
egg yolks
Optional garnishes
-
to taste
lemon zest
-
to taste
lemon slices
-
to taste
almonds
-
to taste
whipped cream
-
to taste
meringue topping
Instructions
- Preheat the oven to 350°F (177°C).
- Make the crust by processing graham crackers and almonds into crumbs, then mix with sugar and melted butter.
- Press the mixture into a 9-inch pie dish and pre-bake for 8 minutes.
- Prepare the filling by whisking together sweetened condensed milk, lemon juice, and egg yolks.
- Pour the filling into the warm crust and bake for 19–21 minutes until slightly jiggly.
- Allow the pie to cool completely, then chill in the refrigerator for at least 1 hour before serving.
- Garnish as desired and store leftovers in the refrigerator.
Nutrition Facts (estimated)
Servings
8-10
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
7g
Sodium
200mg
Cholesterol
150mg
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