Jo's Favorite Lemon Pie
From Joanna Gaines, The Magnolia Journal [1]
Notes
*Tip: Look for pasteurized whole eggs that have been pasteurized in the shell. Separate the yolks from the whites. Discard the whites or save them for another use.
Ingredients
- Nonstick spray for baking
1 1/2 cups crushed graham crackers (21 squares)
1/3 cup sugar
6 tablespoons butter, melted
3 cups sweetened condensed milk
3 egg yolks*
2/3 cup lemon juice
Dash salt
1 small carton (1 cup) whipping cream
2 tablespoons sugar
1 teaspoon vanilla
Lemon slices, for garnish
Lemon zest, for garnish
Mint sprigs, for garnish
Directions
- Preheat oven to 350°F. Lightly coat a 9-inch pie plate with nonstick spray. In a bowl, combine crushed graham crackers and 1/3 cup sugar. Stir in melted butter; mix well. Press cracker mixture into prepared pie plate. Bake 8 minutes.
- Meanwhile, in another bowl combine milk, egg yolks, lemon juice, and salt. Beat on medium speed 4 minutes. Pour mixture into baked pie crust. Bake 10 minutes. Cool pie on counter for 30 minutes. Place in the refrigerator at least 1 hour or until set.
- In a bowl, combine whipping cream, the 2 tablespoons sugar, and vanilla. Beat on high speed until fluffy. Spread on cooled pie. Garnish with fresh lemon slices, a sprinkle of lemon zest, and mint sprigs.
Information
- Category
- Desserts, Pies/Tarts
- Cuisine
- North American