A super easy and simple recipe for a deliciously sweet citrus pie.
Ingredients
Pie Filling Ingredients
2- 14 oz cans full fat sweetened condensed milk
3 regular lemons, juiced
3 Meyer lemons, juiced
1 orange, juiced
1 tablespoon lemon zest
4 egg yolks
.
Graham Cracker Crust Ingredients
2 cups graham cracker crumbs
½ tablespoon sugar
8 tablespoons butter, soft
2 egg whites
Candied lemon slices
Whipped cream for serving
Instructions
Preheat the oven to 350 degrees.
In a large bowl, mix the condensed milk, lemon, Meyer lemon, and orange juices together. Then add the lemon zest and egg yolks and stir to combine.
Make the crust by mixing the graham cracker crumbs, sugar, butter, and egg. It may be easier to use your hands to bring the mixture together.
Pour the crumbs into the bottom of a 9inch pie plate and press around the bottom and sides. You can create a thicker edge by packing more around the sides.
Pour in the citrus filling and bake in the oven for about 18-20 minutes or until set in the center.
Let the pie cool for about 15 minutes on the counter and then place in the fridge for 1 hour to cool completely.
Pipe whipped cream around the edge of the pie and decorate the center with candied lemon slices.
