Ingredients:

  • 1 ½ cups graham cracker crumbs (about 12 crackers), (150g)
  • 5 tablespoons (2.5 ounces) unsalted butter, melted (70g)
  • ¼ cup granulated sugar (50g)
  • 1 (14 ounce) can sweetened condensed milk (397g)
  • ½ cup lemon juice, freshly squeezed (from about 3-4 lemons) (120ml)
  • 1 teaspoon lemon zest (5ml)
  • 1 cup heavy cream, chilled (240ml)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom and up the sides of the pie plate. Chill crust in the refrigerator while preparing the filling (at least 30 minutes).
  2. In a large bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
  3. In a separate chilled bowl, beat heavy cream with an electric mixer until stiff peaks form.
  4. Gently fold the whipped cream into the lemon mixture until combined.
  5. Pour the lemon filling into the chilled graham cracker crust. Smooth the top of the filling with a spatula.
  6. Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set. Garnish with lemon slices or whipped cream before serving. This is a delicious lemon icebox pie recipe!