Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust for 8-10 minutes, or until lightly golden. Let it cool completely on a wire rack.
- In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and well combined. The mixture will thicken.
- Gently fold the whipped heavy cream into the lemon mixture until just combined. Be careful not to overmix.
- Pour the lemon filling into the cooled graham cracker crust and spread it evenly.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.
- Before serving, garnish with additional whipped cream and lemon slices, if desired.
Notes
You can adjust the amount of lemon juice to your preference for a tarter or milder flavor. Ensure your heavy cream is well chilled for optimal whipping.