This bright, lemony icebox dessert is as easy as it gets—and it’s a favorite for a reason. Simple to make, refreshing to taste, and loved by just about everyone.
Ingredients:
- 1 – 14 oz can sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tsp lemon zest
- 1 – 8 oz tub whipped topping (Cool Whip), thawed
- 1 Pre-made graham cracker crust or homemade crust (See recipe below – tastes much better)***
Directions:
- Whisk condensed milk, lemon juice and zest in a bowl until smooth and thickened
- Gently fold in the whipped topping
- Spoon mixture onto the crust and smooth the top
- Refrigerate at least 2 hours (or overnight which is better)
- Slice and serve cold.
***HOMEMADE GRAHAM CRACKER CRUST (this can be put into a square pan instead of a pie pan)
Ingredients:
- 1 1/2 cups graham cracker crumbs (about 10-12 full graham cracker sheets)
- 1/3 cup granulated sugar
- 6 tablespoons butter, melted
Instructions:
- Crush the crackers – Use a food processor or seal them in a zip-top bag and roll with a rolling pin until fine crumbs form
- Mix – Stir crumbs and sugar together, then add melted butter. Mix thoroughly until it looks like wet sand
- Grease the container you will use (pie plate or square container) – Use Pam or Butter
- Press into Pan – Firmly press into a pie plate or 8″ square container – bottom and sides. Use the bottom of a measuring cup for an even layer.
- Chill for 30 minutes before filling.
Prep time is 15 minutes if you use a pre-made crust. Otherwise, allow extra time for a homemade crust – so worth it!