Lemon Cream Pie
Light and refreshing dessert that is perfect for the springtime or summer.
Ingredients
For the crust:
- 1 1/2 cups Graham Cracker Crumbs
- 6 tbsp Butter
- 1/2 cup Sugar
For the filling:
- 3-4 Lemons
- 3 cups Sweetened Condensed Milk
- 3 Egg Yolks
- 1 pinch Sea Salt
For the whipped topping:
- 1 cup Heavy Whipping Cream
- 2 tbsp Sugar
- 1 tsp Vanilla Extract
Instructions
For the crust:
- Preheat oven to 350 degrees.
- Combine the graham cracker crumbs and sugar.
- Melt the butter and slowly add it to the graham cracker and sugar mixture.
- Spray pie dish with non stick cooking spray.
- Press graham cracker mixture into pie dish.
- Bake at 350 until golden brown. About 8 minutes total.
For the filling:
- Combine sweetened condensed milk, egg yolks, lemon juice, and sea salt into stand mixer.
- Mix until combined, about 4 minutes.
- Pour mixture into prepared pie crust.
- Bake for another 10 minutes at 350 degrees.
- Set pie on cooling rack for 30 minutes.
- Refrigerate pie for several hours or overnight.
For the whipped topping:
- Combine the heavy whipping cream, vanilla extract, and sugar into stand mixer and mix until stiff peaks form.
- Apply whipped topping on the top of cooled pie. Garnish with lemon slices and fresh mint if desired.