Ingredients
Graham Cracker Crust:
- 1 prepared graham cracker crust (9-inch)
Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice (freshly squeezed preferred)
- 1 tablespoon lemon zest
Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Garnish:
- Lemon slices, for garnish (optional)
Instructions
- Prepare Lemon Filling: In a medium bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
- Whip Cream: In a separate bowl, beat heavy whipping cream with powdered sugar until stiff peaks form.
- Combine: Gently fold the whipped cream into the lemon mixture until fully combined.
- Fill Crust: Pour the filling into the prepared graham cracker crust, smoothing the top.
- Freeze: Cover with plastic wrap and freeze for at least 4–6 hours or until firm.
- Serve: Before serving, let pie sit at room temperature for 5–10 minutes to soften slightly. Garnish with lemon slices if desired.
Notes
- For extra tang, increase lemon juice by 1–2 tablespoons.
- This pie can be made a day ahead and stored in the freezer.
- Optional: sprinkle a little extra lemon zest on top for a fresh look and taste.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
