Easy Lemon Pie (Print-Friendly Version)

This tangy and smooth lemon pie with condensed milk has a buttery cracker crust. Bursting with citrusy goodness, it’s easy and quick to make.

# Ingredients:

01 - 6 tablespoons (85g) melted butter

02 - 1½ cups (200g) crushed graham crackers

03 - ¼ cup (50g) white sugar

04 - 2 cans (14-oz each) sweetened condensed milk

05 - 6 egg yolks, large

06 - 2 tablespoons finely grated zest from lemons

07 - 1 cup (240ml) freshly squeezed lemon juice (from around 6 big lemons)

08 - 1 cup (240ml) cold heavy cream

09 - ½ teaspoon vanilla essence

10 - ⅓ cup (45g) confectioners' sugar

01 - Set your oven to 350°F (180°C) and move the rack to the middle row.

02 - Stir the graham crumbs, melted butter, and sugar until they look evenly mixed. Push it into a 9-inch deep pan to cover the bottom and sides.

03 - Blend the condensed milk, yolks, and zest with a whisk. Slowly add lemon juice, continuing to mix until it thickens up.

04 - Pour the lemon mixture over the crust. Bake for about 25-30 minutes, just until the edges are firm and the middle has a slight wobble.

05 - Let it sit on a cooling rack, covered, then pop it in the fridge for at least 3 hours (better if left 5-6 or overnight) till it firms up.

01 - Stays fresh in the fridge up to 5 days.

02 - Prepare ahead—up to 3 days early works great.

03 - Let it chill for 5-6 hours before eating for the best texture.