Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 2 1/2 tablespoons granulated sugar
- 1 14-ounce can sweetened condensed milk
- 1/2 cup fresh lemon juice
- Pinch of kosher salt
- 4 teaspoons lemon zest
- 3/4 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until well blended. If it seems too dry, add 1 more tablepsoon of butter. Mixture should resemble wet sand.
- Press the mixture into a 9-inch pie plate and bake at 325°F for 10 minutes or until lightly golden. Allow to cool.
- Whisk together sweetened condensed milk, lemon juice, salt, lemon zest, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold whipped cream into the lemon mixture in two or three additions. Pour into the cooled crust and refrigerate for at least 2 hours or until set.
- Garnish with additional whipped cream or lemon wedges if desired.