Ingredients
For the Crust
- 2 cups digestive biscuit crumbs or graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons sugar
For the Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- 4 egg yolks
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
For the Topping
- 1 cup whipped cream or whipped topping
- Lemon slices for garnish
Step-by-Step Instructions
Step 1: Prepare the Crust
Crush the biscuits into fine crumbs using a food processor or rolling pin. Place the crumbs in a bowl and mix with melted butter and sugar until the texture looks like wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Use the back of a spoon or glass to make it even.
Bake the crust at 350°F (175°C) for 8–10 minutes. Remove from the oven and let it cool completely.
Step 2: Make the Lemon Filling
In a large mixing bowl, whisk the egg yolks until smooth and creamy. Add the sweetened condensed milk and mix well.
Pour in the fresh lemon juice and lemon zest. Stir until the filling becomes thick and silky. The lemon juice naturally thickens the mixture.
Step 3: Fill the Pie
Pour the lemon filling into the cooled crust. Spread it evenly with a spatula so the top looks smooth.
Step 4: Bake the Pie
Place the pie back into the oven and bake at 350°F (175°C) for 12–15 minutes. The center should look slightly set but still soft.
Remove the pie from the oven and allow it to cool at room temperature for about 30 minutes.
Step 5: Chill the Pie
Transfer the pie to the refrigerator and chill for at least 3–4 hours, or overnight for the best texture and flavor.
The filling will become firm, creamy, and refreshing.
Step 6: Add the Topping
Before serving, spread whipped cream over the top or pipe it around the edges for a bakery-style look.
Decorate with lemon slices or a little extra lemon zest.
Serving Tips 🍋
- Serve cold for the freshest taste.
- Pair with hot tea or coffee.
- Store leftovers in the refrigerator for up to 4 days.
