Creamy Lemon Pie
8–10 servings
| prepPreheat oven to 350°F / 177°C | |||||||
| 11 (about 165 g) full-sheet graham crackers | Pulse crackers & almonds into crumbs | Mix in sugar & melted butter, press into pie dish | Pre-bake crust 350°F / 177°C, 8 min | Pour filling into warm crust | Bake 350°F / 177°C, 19–21 min until set | Cool completely, then chill 1–3 hr | Garnish & serve |
| 62 g salted almonds, roasted | |||||||
| 25 g granulated sugar | |||||||
| 71 g unsalted butter, melted | |||||||
| 794 g full-fat sweetened condensed milk | Whisk condensed milk, lemon juice & egg yolks | ||||||
| 180 ml fresh lemon juice | |||||||
| 4 large egg yolks | |||||||
| lemon zest, lemon slices, almonds, whipped cream, or meringue topping (for garnish) | |||||||
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