8 to 10 servings
YouTube instructional video is at the bottom
What you’ll need
Graham Crackers
Unsalted butter
Sugar
Two 14 oz cans Sweetened Condensed milk
5 eggs (Room temperature)
2 Large lemons
Heavy whipping cream
8oz’s cream cheese
Vanilla extract
Confectioners’ sugar
Tools you’ll need
9-inch-deep dish pie pan
Food processor (Optional)
Citrus Zester
Citrus Juicer
Making the pie crust
***Preheat oven to 350 degrees***
Step 1- Add 16 Graham crackers into a food processor. Blend for 2 minutes ir until mixture resembles fine coarse crumbs
Step 2- Add 1/3 Cup sugar, 7 tablespoons melted unsalted butter, 1 teaspoon vanilla extract. Stir all ingredients together.
Step 3- Add Graham cracker crumb mixture into pie pan. Press down on to the bottom and the sides to form the pie crust.
Step 4- Place into a preheated 350-degree oven for 12 minutes. Remove from oven and let cool completely.
Making the pie filling
Step 6- Rinse off 2 Lemons. Zest both lemons and cut the lemons in half. Juice the halves to both lemons.
Step 7- Separate the egg white and egg yolk from 5 eggs. You can use the egg whites to make a meringue topping.
Step 8- Add 2 1/2 cups sweetened condensed milk into a large bowl. Once done add 5 eggs one at a time while mixing on a medium speed.
Step 9- Add 1/3 cup lemon juice, 1/4 cup lemon zest, and 2 teaspoons vanilla extract. Mix on a medium high speed for 3 minutes.
Baking the pie
***Preheat oven to 350 degrees***
Step 10- Add filling into pie pan and spread filling around as evenly as possible. To make the filling more even in the pan shake the pan slightly.
Step 11- Place pie into a preheated 350-degree oven for 20 minutes. Once done remove pie from the oven. If you tap the top of the pie and it springs back the pie is done. Let cool completely. Once the pie has cooled completely, place into fridge for 1 hour or overnight.
Making the topping
Step 12- Add 8 oz cream cheese, 1 1/2 cups heavy whipping cream, 2/3 cup confectioners’ sugar and 2 teaspoons vanilla extract. Start mixer on medium speed to incorporate the cream cheese then turn mixer up to highest setting. Let mix on high speed for 2 minutes.
Step 13- Add topping onto the filling portion of the lemon pie. You could add your filling into a piping bag fitted with the Wilton 1M tip and proceed to decorate the top of the pie. Serve cold and enjoy!
Storing your pie
Place pie into fridge for 1 hour so that way the pie filling and topping can set. Keep pie in fridge at all times. It could stay fresh up to 5 days.
YouTube instructional video
