My mouth-watering sweet and sunny lemon pie is perfect for a hot summer day when you need a sweet treat!

Recipe: [ Ссылка ]

Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tbsp butter, melted (100g) salted or unsalted butter will work

Filling
2 14-oz cans sweetened condensed milk (792g)
5 large egg yolks
1 cup lemon juice, fresh preferred (236ml)

Whipped Cream
1 cup heavy cream (236ml)
⅓ cup powdered sugar (41g)
½ teaspoon vanilla extract

Freshly grated lemon zest, optional

Instructions
Crust
Preheat oven to 350F (175C)
In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.
Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes. Meanwhile, prepare your filling (if the crust finishes before the filling is ready, remove it from the oven but do not turn off the oven).

Filling
In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.
While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.
Once pie crust has finished baking, remove it from the oven and carefully pour the filling into the crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.
Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.

Homemade Whipped Cream Topping
Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.
Pipe or dollop over pie before serving.

Note: I used an Ateco 848 piping tip to decorate the pie seen in photos and the video.

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