Creamy Lemon Treat (Print Version)
# Ingredients:
→ Crunchy Graham Base
01 -
6 tablespoons (85g) melted butter
02 -
¼ cup (50g) white sugar
03 -
1½ cups (200g) cracker crumbs made from graham crackers
→ Zesty Lemon Layer
04 -
1 cup (240ml) squeezed lemon juice (from about 6 big lemons)
05 -
6 large yolks from eggs
06 -
2 (14-oz) cans sweet milk (condensed)
07 -
2 tablespoons of freshly grated lemon peel
→ Optional Creamy Topping
08 -
⅓ cup (45g) powdered sugar
09 -
½ teaspoon vanilla flavoring
10 -
1 cup (240ml) heavy cream, kept cold
# Instructions:
01 -
Set your oven to 350°F/180°C and place the rack in the middle.
02 -
Combine butter, crumbs, and sugar in a bowl. Press it down firmly across the bottom and up the sides of a 9-inch pie pan.
03 -
Blend egg yolks, milk, and zest first. Add in the lemon juice next, whisking until the mix is smooth and just a bit thick.
04 -
Pour the mixture over the crust and bake it for 25-30 minutes. The edges will be firm but the center will jiggle slightly.
05 -
Let it rest on a rack until cool. Cover it and pop it in the fridge for at least 3 hours, though 5-6 hours or even overnight is ideal.
# Notes:
01 -
You can whip this up 3 days early.
02 -
The flavor shines after 5-6 hours in the fridge.
03 -
Will stay fresh up to 5 days in a cold fridge.