Tarta de limón cremosa con leche condensada (¡Muy fácil!)

Ingredientes

• 11-12 sheets of graham crackers ((or 1.5 cups of graham cracker crumbs))
• 3 tbsp granulated sugar
• 1/8 tsp salt
• 1/2 cup butter (melted)
• 2 (14 oz) cans sweetened condensed milk
• 1 cup plain Greek yogurt
• 2 tbsp lemon zest ((2-3 large lemons))
• 3/4 cup lemon juice (freshly squeezed (3-5 large lemons))
• 1 cup heavy cream
• 2 tbsp granulated or powdered sugar

Preparación

1. 1

   --- Crust ---

2. 2

   Preheat the oven to 375°F. Pulse the graham crackers in a food processor until they are fine crumbs. Add the sugar, salt, and butter and pulse until it resembles damp sand.

3. 3

   To form the crust, dump ⅔ of the crumbs in the bottom of a 9-inch deep dish pie pan. Using your fingers or a tamper, press the crumbs firmly into the side. Then add the remaining crumbs and press firmly into the bottom of the pan.

4. 4

   Bake for 8-10 minutes, until golden brown. Set aside to cool. Reduce the heat to 350°F.

5. 5

   --- Filling ---

6. 6

   Combine the condensed milk, yogurt, lemon zest, and lemon juice in a large bowl with a whisk. Pour the filling into the slightly warm pie crust and bake at 350°F for 15 minutes, or until just set.

7. 7

   Cool pie at room temperature for 30 minutes. Then refrigerate uncovered for at least 3 hours. *See chilling tips below.

8. 8

   --- Topping ---

9. 9

   When ready to serve, whip the heavy cream and sugar with hand beaters or a stand mixer on medium-high until soft peaks form.

10. 10

    Serve with the pie, or pipe dollops around the edge of the crust. Enjoy!