Description
This lemon pie has a lemon filling and a whipped topping on a graham cracker crust.
Ingredients
Scale
- 1 9-inch graham cracker crust
- 14 ounces sweetened condensed milk
- 3 egg yolks
- 0.5 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350 degrees.
- Whisk egg yolks and condensed milk in a bowl.
- Stir in lemon juice and lemon zest.
- Pour the mixture into your crust.
- Bake for 15 minutes.
- Remove the pie and let it cool.
- Beat cream and sugar until peaks form.
- Spread the cream over the pie.
- Refrigerate for 4 hours.
Notes
- Use fresh lemons.
- Chill your bowl before you whip cream.
- Keep the pie in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 380
Keywords: lemon pie, magnolia lemon pie, creamy lemon dessert, whipped topping pie