Ingredients
Scale
- 18 honey graham crackers
- 8 tablespoons unsalted butter, melted
- Zest of 1 Meyer lemon and 1 cup fresh Meyer lemon juice
- 2 14-ounce cans full-fat sweetened condensed milk
- 3 large egg yolks, at room temperature
- Pinch of kosher salt
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- Pinch of kosher salt
Instructions
- Preheat your oven to 350°F.
- Pulse honey graham crackers in a food processor until fine crumbs form.
- Combine the crumbs with melted butter in a large mixing bowl until it resembles wet sand.
- Firmly press the mixture into a 9-inch pie pan, making sure to cover the bottom and sides evenly.
- Bake the crust for 15 to 20 minutes until lightly golden, then allow it to cool on a wire rack for 10 to 15 minutes.
- For the filling, whisk together sweetened condensed milk, egg yolks, Meyer lemon juice, zest, and kosher salt until smooth.
- Pour this filling into the cooled crust and bake at 350°F for 20 to 25 minutes, until edges are set and the center slightly jiggles.
- Let the pie cool for 20 minutes on the counter, then cover with plastic wrap and refrigerate for at least 1 hour, or overnight.
- When ready to serve, whisk heavy cream with granulated sugar and a pinch of salt until stiff peaks form.
- Spread the whipped cream over the chilled pie, and slice to serve cold.
Notes
Ensure the egg yolks are at room temperature for better emulsification.
For a richer flavor, use fresh Meyer lemons.
Chill the pie overnight for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 24g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 82mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.