In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom and up the sides of a 9-inch pie plate or springform pan.
Chill in the refrigerator while you prepare the filling.
Make the lemon filling:
In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest (if using), and vanilla extract until smooth and slightly thickened (about 2–3 minutes).
Pour the mixture into the chilled crust and spread evenly.
Chill the pie:
Cover loosely with plastic wrap and refrigerate for at least 4 hours (or overnight) until firm.
Make the whipped cream topping:
Just before serving, beat heavy cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.
Garnish & serve:
Add lemon slices or a sprinkle of lemon zest on top.
Slice and serve cold!
💡 Tips:
Extra tangy? Use more lemon juice (up to ¾ cup) and reduce the condensed milk slightly.
Want it lighter? Fold in 1 cup of whipped cream into the lemon mixture before chilling for a fluffier texture.
Make ahead: This pie keeps well in the fridge for up to 3 days.
No graham crackers? Use digestive biscuits or vanilla wafers for the crust.
This pie is silky, tart, sweet, and utterly irresistible — perfect for potlucks, holidays, or just because! 🍋🥧
Let me know if you’d like a version with a cookie crust, meringue topping, or a boozy twist (like Limoncello)!
