| Level: | Easy |
| Total: | 3 hr |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 2 cups finely crushed graham cracker crumbs
- 1/3 cup sugar
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, melted
- One 14-ounce can sweetened condensed milk
- 2 tablespoons grated lemon zest
- 3/4 cup fresh lemon juice
- 1/3 cup sugar
- 4 pasteurized extra-large egg yolks
- Whipped cream, for serving
- Candied lemon peel, for serving
Instructions
- For the crust: Preheat the oven to 350 degrees F.
- In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely.
- For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours.
- Top with whipped cream and garnish with candied lemon peel.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 444 |
| Total Fat | 23 g |
| Saturated Fat | 12 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 1 g |
| Sugar | 47 g |
| Protein | 7 g |
| Cholesterol | 159 mg |
| Sodium | 225 mg |
Reviews
Terrible. Does not “set,” even after freezing. I also found it a bit scary since it contains 4 raw eggs. I was kind of glad it oddly oozed out of the pan and none of us ate it.
What a waste of ingredients
What a waste of ingredients
Excellent. I have no problem cutting the frozen pie. I have made this a few times and everyone loves it. I am from Southern California, so I have tons of lemons and this is so simple and delicious! Last time I made a fresh blueberry compote to drizzle on the whipped cream. FABULOUS!! Not necessary, but a great addition! THANKS KATIE, I LOVE YOU!
Easy and delicious!
I absolutely LOVE this pie. It is almost like a creamy lemon sherbert pie. It does have to be served frozen or it will melt, but even if it does, it’s incredibly refreshing. My family has asked me to make it for all our family get togethers and my husband, who doesn’t eat dessert typically, is one of them. Will definitely keep this as part of my dessert portfolio.
Made this tart for Easter dinner since I wanted a refreshing, light and spring like type of dessert. Easy to prepare and it was tasty but you have to remove the pie from the freezer ahead of time in order to cut and serve since it’s frozen. When thawed in fridge for 45 min the crust is still frozen and difficult to cut. When it’s thawed for longer in fridge then the lemon filling runs out like melting ice cream. It’s like having ice cream with a crunchy cookie. I did use the whipped cream but roasted candied coconut…candied lemon peel difficult to find. Katie, please improve on this one…great taste but with having to freeze and hard crust…it doesn’t make for a nice dessert presentation.
flavor was perfect, but it did not solidify after being frozen four hours