Ingredients

Scale

(Serves 8)

Crust:

1½ cups graham cracker crumbs (or almond flour + 2 tbsp sweetener for GF/low-carb—you love this!)
¼ cup melted butter or coconut oil
2 tbsp granulated sweetener (monk fruit blend—you love blood sugar friendly!)

Lemon cream filling:

14 oz (1 can) full-fat sweetened condensed milk (or sugar-free version—you love blood sugar friendly!)
4 large egg yolks
¾ cup fresh lemon juice (from 3–4 lemons—you love citrus!)
Zest of 2 lemons
Optional: 1 tsp vanilla extract

Topping:

Sugar-free whipped cream or Greek yogurt
Extra lemon zest
Thin lemon slices or berries

Instructions

1. Make crust:

Mix graham crumbs, melted butter, and sweetener until sandy.
Press firmly into bottom and up sides of 9″ pie dish.
Bake at 350°F (175°C) for 8–10 minutes. Cool completely.

2. Make filling:

In a saucepan, whisk condensed milk, egg yolks, lemon juice, and zest.
Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon (~8–10 minutes).
Remove from heat; stir in vanilla (if using).

3. Assemble & chill:

Pour warm filling into cooled crust.
Refrigerate at least 4 hours (or overnight) until set.

4. Serve:

Top with sugar-free whipped cream, lemon zest, and optional lemon slices or berries.

💡 Pro Tips for Perfection:
✅ Use fresh lemon juice—bottled lacks brightness (roll lemons first for max juice!).
✅ Stir constantly while cooking—prevents scrambled eggs.
✅ Blood sugar friendly (you love this!):
→ Use sugar-free sweetened condensed milk (e.g., Nature’s Charm or homemade)
→ Net carbs: 6g per slice
✅ Low-carb/keto option (you love this!):
→ Almond flour crust + sugar-free condensed milk keeps it keto
→ Net carbs drop to 4g/slice
✅ Make ahead:
→ Keeps 5 days refrigerated
→ Freezes 2 months (thaw overnight in fridge)

Storage & Serving Ideas

→ Fridge life: 5 days | Freezer: 2 months
→ Serving ideas:
→ As a summer brunch dessert
→ With afternoon tea or coffee
→ For potlucks (transport chilled!)

Prep Time & Nutrition (per slice):