Zesty Lemon Pie
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
If you don't have a 9-inch deep dish, you can use a regular 10-inch pie plate instead. Prepare recipe, without whipped cream, up to 2 days ahead.
Ingredients
1 cup graham cracker crumbs
3 tablespoons powdered sugar
3 tablespoons butter, melted
6 egg yolks
2 (14-oz.) cans sweetened condensed milk
1 cup fresh lemon juice
1 cup whipping cream
2 tablespoons powdered sugar
Garnishes: lemon slices, fresh mint leaves
Instructions
Preheat oven to 350 °. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).
Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.
Bake at 350 ° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.
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