Lemon Pie

Name: Lemon Pie
Prep time: 10 min
Cook time: 20 min
Total time: 1 min
Ingredients: 1 1/2 cups graham cracker crumbs (approximately 12 full size sheets, finely crushed); 1/3 cup granulated sugar; 6 tablespoons melted butter; 2 (14 ounce) cans full-fat sweetened condensed milk; 3/4 cup freshly squeezed lemon juice (about 4 lemons); zest of 1 lemon; 4 large egg yolks; optional garnish: freshly whipped cream, additional lemon slices, raspberries

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 1 hours, 30 minutes

Servings: 8

Author : Julie (Bunsen Burner Bakery)

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Ingredients

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1 1/2 cups graham cracker crumbs (approximately 12 full size sheets, finely crushed)1/3 cup granulated sugar6 tablespoons melted butter2 (14 ounce) cans full-fat sweetened condensed milk3/4 cup freshly squeezed lemon juice (about 4 lemons)zest of 1 lemon4 large egg yolksoptional garnish: freshly whipped cream, additional lemon slices, raspberries

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Instructions

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Step 1

Preheat oven to 350 °F.

Step 2

Prepare graham cracker crust according to instructions. Remove from oven and let cool briefly while making lemon pie filling.

Step 3

In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until well combined. Pour into graham cracker crust.

Step 4

Bake the pie for 18-20 minutes, until pie is set along the edges and slightly jiggly in the center. Remove from oven and cool to room temperature, then transfer to refrigerator and chill for 1 hour, up to a week.

Step 5

Top with desired garnish: freshly whipped cream, additional lemon slices, and raspberries.