Ingredients
For the Crust:
2 cups crushed graham crackers (or digestive biscuits)
½ cup melted butter
2 tablespoons sugar
For the Filling:
1 can (14 oz) sweetened condensed milk
½ cup fresh lemon juice
1 tablespoon lemon zest
3 egg yolks (for baked version)
Optional Topping:
Whipped cream
Lemon slices or zest for garnish
Instructions
Preheat your oven to 350°F (175°C) if making the baked version.
In a bowl, mix crushed graham crackers, melted butter, and sugar until combined.
Press the mixture firmly into a pie dish to form the crust, covering the bottom and sides.
Bake the crust for 8–10 minutes, then let it cool completely.
In a mixing bowl, whisk together condensed milk, lemon juice, lemon zest, and egg yolks (if baking).
Mix until smooth and slightly thickened.
Pour the filling into the cooled crust and spread evenly.
(Baked Version):
Bake for 12–15 minutes until the filling is set but still slightly jiggly.
(No-Bake Version):
Skip eggs and refrigerate the pie for at least 4 hours or until fully set.
Chill the pie before serving for best texture and flavor.
Top with whipped cream and garnish with lemon slices or zest.
Notes
Use fresh lemon juice for best flavor
Do not overbake to keep filling smooth
Chill thoroughly before slicing
Press crust firmly to avoid crumbling
Adjust sweetness by balancing lemon juice
