Slice of Lemon Pie Ii
Bright, tangy, and irresistibly creamy, Slice of Lemon Pie II is a citrus lover's dream dessert. Featuring a buttery graham cracker crust filled with a silky blend of sweetened condensed milk, freshly squeezed lemon juice, and vibrant lemon zest, this pie delivers the perfect balance of sweetness and tartness. After a quick bake, the pie is chilled to set its luscious texture, then crowned with a light and fluffy homemade whipped cream topping. Ready in just 40 minutes and yielding eight flavorful slices, this no-fuss recipe is perfect for spring gatherings, summer barbecues, or any occasion where a refreshing dessert is a must. Garnish with a sprinkle of lemon zest or thin lemon slices for an elegant, zesty finishing touch!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 14-ounce can sweetened condensed milk
- 3 large egg yolks
- 0.5 cups freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs and granulated sugar.
Stir in the melted butter until the crumbs are evenly coated and resemble wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 7 minutes, then remove and let it cool slightly.
In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
Pour the lemon filling into the prepared crust, spreading it evenly.
Bake the pie in the oven for 10–12 minutes, or until the filling is just set and slightly jiggles in the center.
Remove the pie from the oven and let it cool at room temperature for 1 hour.
Cover the pie and refrigerate for at least 4 hours, or until fully chilled.
To make the whipped cream topping, use a hand mixer or stand mixer to beat the heavy whipping cream, powdered sugar, and vanilla extract in a cold bowl until soft peaks form.
Spread or pipe the whipped cream over the chilled pie.
Garnish with additional lemon zest or thin slices of lemon, if desired.
Slice and serve cold. Store any leftovers covered in the refrigerator.
Nutrition Facts
Calories |
3913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.5 g | 276% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1114 mg | 372% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 432.9 g | 157% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 328.5 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1327 mg | 102% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
