Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsweetened coconut flakes (optional)
– ½ cup unsalted butter, melted
– 1 (14-ounce) can sweetened condensed milk
– ½ cup fresh lemon juice (about 2-3 lemons)
– Zest of 1 lemon
– 1 cup heavy whipping cream
– ¼ cup powdered sugar
– Fresh lemon slices or zest for garnish (optional)
Equipment Needed
– Mixing bowls
– 9-inch pie pan
– Whisk or electric mixer
– Rubber spatula
– Measuring cups and spoons
Step-by-Step Instructions
To start, I prepare the crust first. In a mixing bowl, I combine the graham cracker crumbs and melted butter, sometimes sneaking in a bit of coconut flakes for added flavor. I mix it all together until it’s well combined and resembles wet sand. Next, I pour the mixture into a 9-inch pie pan and press it firmly into the bottom and up the sides. This crust is what holds all the creamy lemon goodness, so I make sure it’s packed in tightly! (See the next page below to continue steps…)