No-Bake Lemon Icebox Pie Refreshing and Easy Dessert

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• 0.5 cups fresh lemon juice
• 2 lemons zest of
• 1 cups heavy whipping cream
• 0.25 cups powdered sugar
• 1 pinch salt

Instructions

1. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Chill in the refrigerator for at least 30 minutes.
3. In another mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and a pinch of salt until smooth and well combined.
4. In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
5. Gently fold the whipped cream into the lemon mixture until fully combined. Be careful not to deflate the whipped cream.
6. Pour the lemon filling into the chilled graham cracker crust, smoothing out the top with a spatula.
7. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or until set.
8. Before serving, garnish with additional lemon zest or slivers of lemon for a fresh touch.