Ingredients
• 1 graham cracker crust (store-bought or homemade)
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lemon juice (about 2–3 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 container (8 oz) whipped topping, thawed
• optional: lemon slices for garnish
Preparation
♥ whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and slightly
thickened.
♥ fold in half of the whipped topping until fully combined.
♥ pour mixture into graham cracker crust and smooth the top.
♥ refrigerate for at least 4 hours, preferably overnight.
♥ before serving, spread remaining whipped topping over the pie.
♥ garnish with lemon slices or extra lemon zest if desired.
Notes
♥ for a tangier pie, increase lemon juice to 2/3 cup.
♥ for a prettier presentation, pipe the whipped topping around the edges.
♥ this pie freezes beautifully—just thaw for 15–20 minutes before serving.
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