A no-bake treat that combines the zesty brightness of lemonade with the creamy richness of whipped cream, all nestled in a buttery graham cracker crust.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
1 cup freshly squeezed lemon juice (about 4-6 lemons)
1 can (14 oz) sweetened condensed milk
1 cup heavy whipping cream
¾ cup granulated sugar
1 tablespoon lemon zest (optional)
Additional whipped cream (for serving)
Fresh lemon slices or zest (for garnish)
Instructions
Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes or until lightly golden. Cool completely.
Make the Filling: In a bowl, combine sweetened condensed milk, lemon juice, and lemon zest. Mix until smooth, then let sit for 5 minutes to thicken slightly.
Whip the Cream: In a separate bowl, whip heavy cream and sugar until stiff peaks form. Be careful not to overwhip.
Combine: Gently fold the whipped cream into the lemon mixture until fully incorporated.
Fill the Crust: Pour the filling into the cooled crust and smooth the top. Cover and refrigerate for at least 4 hours or until set.
Serve: Slice the pie and serve with whipped cream and lemon slices or zest.
