This dessert is very simple and quick to make and keeps in the freezer for over a week – it’s a great dessert to make ahead for a dinner party.
INGREDIENTS:
Crust
16 whole graham crackers
1/4 cup sugar
6 tablespoons melted butter
Filling
2 (14-ounce) cans sweetened condensed milk
1 1/4 cups fresh lemon juice, strained (about 8 lemons)
Grated zest of 2 lemons
8 large egg yolks
Whipped Cream
2 cups heavy cream
1/2 teaspoon vanilla extract
1/4 cup confectioners’ sugar
METHOD:
Heat the oven to 325°F.
To make the crust:
In the bowl of a food processor, break up the graham crackers roughly. Add the sugar. Pulse 8-10 times, or until the cracker crumbs are fine (but don’t overprocess to powder). Pour in the butter and pulse about 10-12 times, or until the butter is blended in and the crumb mixture holds its shape when you squeeze it.
Transfer the mixture to a 9-inch springform pan. Using your fingers, lightly scatter the mixture evenly over the bottom of the pan. Press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
To make the filling:
In a mixing bowl, whisk the condensed milk with the lemon juice and set aside.
In the mixing bowl of a stand mixer using the whisk attachment, beat the egg yolks with the lemon zest until pale, about 30 – 45 seconds, and then whisk in the lemon juice-condensed milk mixture.
Place the springform pan on a rimmed baking sheet. Pour the mixture into the crust and carefully transfer the baking sheet to the oven. Bake at 325°F until the center is set, like a soft-setting custard, and jiggles slightly about 25 minutes.
Remove from the oven and cool for 1 hour on a cooling rack. When cooled, loosely cover the pan with foil and freeze for at least 6 hours or overnight.
Whipping cream:
Pour the heavy cream into the bowl of a stand mixer. Add the vanilla and sift in the confectioners’ sugar. Using the whisk attachment, whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form about 1 1/2 minutes.
About 15 minutes before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the springform pan and remove the pie.
Fill a pan or pitcher with very hot water, dip your knife in, wipe off the blade, and slice the pie. Place a dollop of whipped cream on top and serve immediately, or keep in the freezer for up to 1 week.
