Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted
  • 2 tbsp (25g) Granulated sugar
  • 1 pinch Sea salt
  • 14 oz (397g) Sweetened condensed milk, full fat
  • 0.5 cup (120ml) Freshly squeezed lemon juice
  • 1 tbsp Fresh lemon zest
  • 1 cup (240ml) Heavy whipping cream, chilled
  • 0.5 tsp Pure vanilla extract

Instructions:

  1. Prepare the crumbs. Combine the 1.5 cups of graham cracker crumbs, 2 tbsp sugar, and a pinch of salt in a medium bowl. Pour in the 6 tbsp of melted butter and stir until the texture resembles wet sand.
  2. Form the crust. Press the mixture firmly into your 9 inch pie dish. Note: Use the bottom of a measuring cup to pack the crumbs tightly against the sides and bottom.
  3. Freeze the base. Place the crust in the freezer for exactly 10 minutes. until the butter has solidified. This creates a sturdy foundation.
  4. Zest and whisk. In a large mixing bowl, whisk the 14 oz of sweetened condensed milk with 1 tbsp of lemon zest until fragrant and combined.
  5. Add the citrus. Slowly stream in the 0.5 cup of lemon juice while whisking constantly. Note: You will see the mixture begin to thicken almost immediately as the acid reacts with the milk.
  6. Whip the cream. In a separate chilled bowl, beat the 1 cup of heavy whipping cream and 0.5 tsp vanilla until stiff peaks form. If you lift the whisk, the cream should stand straight up.
  7. Fold the mixture. Gently fold the whipped cream into the lemon base. until no white streaks remain. Use a figure eight motion with a spatula to keep the air inside.
  8. Fill the pie. Pour the velvety filling into your frozen crust and smooth the top with a spatula.
  9. Chill for set. Cover the dish loosely and refrigerate for at least 4 hours. until the center is firm to the touch. For the absolute best slices, leave it overnight.