Lemon Supreme Pie

🍋 Lemon Supreme Pie

Creamy, tangy, and perfectly sweet—this no-bake lemon pie is a refreshing dessert with a buttery graham cracker crust and luscious lemon filling!

📝 Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)

• ⅓ cup (75g) melted butter

• 2 tbsp sugar (optional, for a sweeter crust)

For the Filling:

• 1 (14 oz/396g) can sweetened condensed milk

• ½ cup (120ml) fresh lemon juice (about 3-4 lemons)

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• 1 (8 oz/227g) tub whipped topping (Cool Whip or homemade whipped cream)

For Topping (Optional):

• Extra whipped cream

• Lemon slices or zest

• Blueberries or raspberries

👩‍🍳 Instructions

1️⃣ Make the Crust

1. Mix graham cracker crumbs, melted butter, and sugar (if using).

2. Press firmly into a 9-inch pie dish (bottom and sides).

3. Chill in the fridge for 15 minutes to set.

2️⃣ Prepare the Filling

1. In a bowl, whisk sweetened condensed milk, lemon juice, lemon zest, and vanilla until smooth.

2. Gently fold in whipped topping until fully combined.

3️⃣ Assemble & Chill

1. Pour filling into the chilled crust.

2. Smooth the top and refrigerate for at least 4 hours (or overnight).

4️⃣ Serve & Garnish

• Top with extra whipped cream, lemon slices, or berries.

• Slice and enjoy cold!

💡 Tips & Variations

✔ Extra tangy? Add 1-2 tbsp more lemon juice.
✔ No-bake crust alternative? Use a store-bought shortbread crust.
✔ Lighter version? Swap sweetened condensed milk for Greek yogurt + honey.

✨ Why You’ll Love It

✅ No baking required – Perfect for hot days!
✅ Bright, citrusy flavor – Refreshing and not too sweet.
✅ Crowd-pleaser – Great for potlucks and holidays.

Serve chilled for the best texture! Want a meringue topping instead? Toast marshmallow fluff with a kitchen torch. 😋🍋