Ingredients
Method
- Preheat the oven to 350ºF. Crush the vanilla cookies into a fine, even texture using a food processor or rolling pin.
- Combine the crushed cookies with melted butter and sugar, stirring until fully incorporated.
- Press the crumb mixture into a 9-inch pie plate and use a flat-bottomed glass to firmly compress it.
- Bake the crust for 10 minutes in the preheated oven. Once done, transfer it to the refrigerator to cool completely.
- Zest and juice the lemons to obtain about ½ cup of juice and 1 tablespoon of zest. Set aside any leftover slices for decoration.
- In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Whip the heavy cream in a separate bowl until stiff peaks form.
- Fold ¼ of the lemon mixture into the whipped cream gently, repeating in portions until fully combined and airy.
- Pour the lemon cream filling into the chilled crust and refrigerate for at least two hours until set.
- Slice into 10 pieces and serve, garnishing with reserved lemon slices if desired.
Nutrition
Notes
This dreamy lemon pie brings sunshine to any table. The airy filling balances tangy citrus with smooth cream, perfect for a carefree summer treat.