Directions
- 1Mix 1 ⅓ cup graham cracker crumbs, 2 tbsp granulated sugar, ¼ tsp salt, and 5 tbsp melted butter. Press into an 8x8 inch pan lined with parchment paper.
- 2Bake at 325°F for 10 minutes.
- 3In a bowl, whisk together 2 cans (14 oz) sweetened condensed milk, 4 egg yolks, 2 tbsp lemon zest, ⅔ cup lemon juice, and ¼ tsp salt until smooth.
- 4Pour the lemon filling over the graham cracker crust.
- 5Bake at 350°F for 25–30 minutes, until the center is set.
- 6Let cool to room temperature, then refrigerate for 5–7 hours (or overnight).
- 7Slice and dust with powdered sugar before serving.
Ingredients
- 1.33 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 0.25 tsp salt
- 5 tbsp melted butter
- 2 cans sweetened condensed milk
- 4 egg yolks
- 2 tbsp lemon zest
- 0.66 cup lemon juice
- 0 powdered sugar
Equipment
8x8 inch baking panmixing bowlwhiskmeasuring cupsspatulagrater
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