You may also like
Categories:Viewed: 49 - Published at: 9 years ago
Ingredients
- 2 teaspoons Grated Lemon Zest
- 4 whole Egg Yolks
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 1/2 cups Lemon Juice
- 1-1/4 cup Graham Cracker Crumbs
- 3 Tablespoons Granulated Sugar
- 5 Tablespoons Unsalted Butter, melted
Method
- For the filling: Whisk zest and egg yolks in a medium bowl until eggs are tinted green. This will take about 2 minutes. Beat in the sweetened condensed milk and then mix in the lemon juice. Set aside at room temperature to thicken.
- For the crust: Heat oven to 325 F. Mix graham cracker crumbs and sugar in a medium bowl. Add butter and stir with a fork until well blended. Pour mixture into a 9-inch pie pan. Press crumbs over the bottom and up the sides of the pan to form an even crust. Bake for 15 minutes. Remove crust from oven.
- Pour lemon filling into crust and put it back into the oven. Bake until the center is set around 15-17 minutes. Remove from oven.
- Refrigerate until chilled, at least 3 hours. Serve cold.
