– 1½ cups graham cracker crumbs – ⅓ cup melted butter – ¼ cup sugar – 1 can (14 oz) sweetened condensed milk – ½ cup fresh lemon juice – 1 tablespoon lemon zest – 1 teaspoon vanilla extract – 1 cup heavy whipping cream
Preheat oven to 350°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9-inch pie pan to form the crust.
Bake the crust for 8-10 minutes until golden. Remove from oven and let it cool completely while you prepare the lemon filling in another bowl.
Combine sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Stir well until the mixture becomes smooth and creamy.
In a separate bowl, beat heavy whipping cream until stiff peaks form. This will help give the pie a light and fluffy texture once chilled.
Gently fold the whipped cream into the lemon mixture until fully blended. Take your time to avoid deflating the whipped cream.
Pour the filling into the cooled crust. Use a spatula to smooth the top evenly. Cover and refrigerate for at least 4 hours or until firm.
Once set, garnish with extra whipped cream or lemon slices. Serve chilled and enjoy this refreshing, tangy dessert on a warm day!
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