Creamy Triple Lemon Pie
For all you lemon lovers out there, this pie will be the applause and standing ovation at the end of Easter dinner. What makes this one special is its fresh look, great texture, triple lemon flavor, and super-simple preparation
FOR THE CRUST, CRUSH:
FOR THE FILLING, BEAT:
FOR THE WHIPPED CREAM, BEAT:
For an even simpler version of this dessert, make the filling, then pour into a store-bought graham cracker crust.
Preheat oven to 350°.
For the crust, crush cookies in a heavy resealable plastic bag with a rolling pin until fine. Transfer crumbs to a large mixing bowl.
Mix granulated sugar and 1 Tbsp. zest into crumbs with a fork until combined. Add butter and incorporate until the mixture clings together.
Press crumbs evenly onto bottom and up sides of a 9-inch pie plate.
Slowly pour in condensed milk while beating the mixture on medium-high until thick and creamy, about 3 minutes. Add lemon juice and 1 Tbsp. zest and continue beating on medium-low until combined. Pour filling into cooled crust.
For the whipped cream, beat cream in a large bowl with a hand mixer to soft peaks. Add powdered sugar, 1 Tbsp. zest, and vanilla and continue whipping to medium peaks. Serve each slice of pie with whipped cream.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 9g 45%
Cholesterol 128mg 42%
Sodium 113mg 4%
Carbs 32g 10%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.