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Ingredients
Scale
- 1 graham cracker crust, (or golden oreo or shortbread crust), from scratch or from the store
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 14-ounce can sweetened condensed milk
- ¾ teaspoon lemon zest
- ½ cup fresh lemon juice, (about 3–4 lemons)
- ¼ teaspoon pure lemon extract
Instructions
- Prepare the crust and chill it while making the filling.
- In a mixing bowl, combine heavy whipping cream and sugar. Beat on high speed until it doubles in volume, then add vanilla and continue beating until stiff peaks form. Chill until needed.
- In a large bowl, stir together sweetened condensed milk, ½ teaspoon of lemon zest, lemon juice, and lemon extract until blended. Gently fold in half of the whipped cream until fully incorporated, then pour the mixture into the crust.
- Spread the remaining whipped cream on top of the pie, either smoothing it out or piping it decoratively with a star tip. Sprinkle with the remaining lemon zest.
- Chill in the refrigerator until serving. Leftovers can be stored in the fridge or frozen for a refreshing treat.
Notes
For best results, chill the pie for at least 4-6 hours to allow it to set properly.
This pie can be made a day in advance for a more convenient dessert option.
To add a special touch, garnish with additional lemon slices or zest before serving.
- Prep Time: 30 minutes
- Cook Time: 270 minutes
- Category: Desserts
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 19g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg