Frozen Lemon Pie with Condensed Milk
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
When it comes to pies, nothing is simpler than a crust made from whole-grain graham crackers and butter. Simply press the golden mixture into a pan and bake for a few minutes. For a flavorful filling, Katie Lee opts for a bright, refreshing combination of lemon juice and sweetened condensed milk. After the pie has set in the freezer, top it with fluffy whipped cream to match the look.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Filling
- 400 gr. condensed milk
- 2 tbsp grated lemon zest
- 3/4 cup fresh lemon juice
- 1/3 cup sugar
- 4 pasteurized egg yolks from category SV eggs
- Whipped cream, for decoration
- Candied lemon zest, for garnish
Cake
- 1/3 cup sugar
- 1/4 teaspoon fine salt
- 8 tbsp (110 g) melted butter
- 2 cups crushed to a crumbly consistency whole grain graham crackers
- Additional equipment: tart pan with a diameter of 23 cm.
We recommend
Recipes with similar ingredients: crackers, condensed milk, lemon zest, lemon juice, pasteurized eggs, candied fruit, cream
Cooking the dish according to the recipe:
- For the base: Preheat oven to 180°C (350°F). In a medium bowl, combine whole-grain cracker crumbs, sugar, and salt. Stir in the butter. Transfer the mixture to a 9-inch (23 cm) tart pan. Press the mixture evenly into the bottom and sides of the pan to form a crust (I use a metal measuring cup). Bake for 12 minutes. Let cool completely.
- For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until thoroughly combined. Pour the filling over the crust. Freeze for at least 2 hours. Garnish with whipped cream and candied lemon zest.
We offer another one lemon pie recipe.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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