Ingredients (Serves 6–8)
🥧 For the Crust:
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1 ½ cups graham cracker crumbs
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⅓ cup granulated sugar
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6 tbsp melted butter
🍋 For the Filling:
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1 can (14 oz) sweetened condensed milk
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½ cup fresh lemon juice (about 2–3 lemons)
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1 tbsp lemon zest
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1 (8 oz) tub Cool Whip, thawed (or 2 cups whipped cream)
🍋 Optional Topping:
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Extra whipped cream
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Lemon slices or zest for garnish
Instructions
1. Make the crust
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
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Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.
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Refrigerate while preparing the filling (or freeze for 10–15 minutes for quicker setting).
2. Make the lemon filling
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In a large bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and thickened slightly.
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Fold in the Cool Whip gently until fully combined and creamy.
3. Assemble
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Spoon filling into the chilled crust and smooth the top.
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Cover and refrigerate for at least 4 hours, or until firm. (Overnight is best!)
4. Serve
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Top with extra whipped cream, lemon zest, or thin lemon slices before serving. 🍋✨
💡 Tips & Variations
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Use a store-bought graham cracker crust for a true 5-minute prep.
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Add a few drops of yellow food coloring if you want a brighter color.
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For a tangier flavor, mix in a few tablespoons of cream cheese before adding Cool Whip.
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Keeps well in the fridge for up to 5 days or freeze for a chilled summer treat.
