Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 1/3 cup melted butter
- For the filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
- ¼ teaspoon vanilla extract
Instructions:
- Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
- Press the mixture into the bottom and sides of a 9-inch pie pan.
- Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the filling:
- In a separate mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, eggs, and vanilla extract.
- Mix until smooth and creamy.
- Assemble the pie:
- Pour the lemon filling into the cooled graham cracker crust.
- Bake the pie at 350°F (175°C) for 15-20 minutes, or until the filling is set and slightly golden on top.
- Cool and serve:
- Let the pie cool to room temperature, then refrigerate for at least 2 hours to allow the filling to firm up.
- Garnish with extra lemon zest or whipped cream if desired.
