Lemon Pie

Zutaten

• 1 and 1/2 cups (180 grams) graham cracker crumbs
• 1/3 cup (65 grams) granulated sugar
• 5 tablespoons (70 grams) unsalted butter (melted and slightly cooled)
• 1 cup (240 ml) fresh lemon juice
• 2 (14-ounce) cans sweetened condensed milk
• 5 large egg yolks
• Whipped topping or homemade whipped cream

Zubereitung

1. 1

   --- To make the graham cracker crust: ---

2. 2

   Preheat the oven to 350°F (177°C).

3. 3

   Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.

4. 4

   Scoop the mixture into a 9 to 9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.

5. 5

   Bake for 8 to 10 minutes or until the crust is lightly golden brown. Remove from the oven and set aside to cool for 5 to 10 minutes while you make the filling.

6. 6

   Keep oven temperature at 350°F (177°C).

7. 7

   --- To make the lemon pie filling: ---

8. 8

   Combine the lemon juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.

9. 9

   Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.

10. 10

    Bake for 18 to 22 minutes or until the top of the pie is set, the pie will still be jiggly.

11. 11

    Remove from the oven and transfer to a wire rack to cool to room temperature for about 2 hours. Transfer to the refrigerator to chill for at least 5 to 6 hours or overnight. Once chilled, top with whipped cream, serve and enjoy!