Ingredients
- 1 pre-made graham cracker crust
- 1 (14 oz) can of sweetened condensed milk
- 1/2 cup of freshly squeezed lemon juice (about 2-3 lemons)
- 1 tablespoon of lemon zest
- 8 oz of whipped topping (or homemade whipped cream)
- Lemon slices for garnish (optional)
Equipment Needed
- Mixing bowl
- Whisk
- Measuring cups
- Rubber spatula
- Pie dish for the crust, if you’re making your own
Step-by-Step Instructions
To kick things off, I gather my ingredients and let the whipped topping sit at room temperature for about 10 minutes to soften. In my mixing bowl, I combine the sweetened condensed milk and freshly squeezed lemon juice. The tangy aroma wafts up and makes me smile; there’s just something special about lemons! I whisk them together until smooth, then fold in the lemon zest and whipped topping gently—this part is crucial to keep the filling light and airy. (See the next page below to continue steps…)