1 unbaked 9 “ graham cracker crust
3 egg yolks
1–14 ounce can sweetened condensed milk
2/3 cup Lemon Juice concentrate-tested Nettie & Joe’s.
1 –8 ounce package cream cheese, softened
3 tablespoons purchased lemon curd
Garnish: 2 cups whipped cream, zest of one lemon
Graham Cracker Crust:
1 ½ cups crushed graham crackers
3 tablespoons granulated sugar
1/3 cup melted butter.
Mix crumbs, sugar and butter. Spray pie plate with cooking spray. Press mixture firmly against bottom and sides of a 9’ baking pie pan. Bake at 350 for 5 minutes to set or refrigerate for 5 minutes.
Tip 1: The crust is partially baked before adding filling and baked again. Pre baking the crust will seal the base for filling preventing a soggy crust.
Tip 2: Refrigerate at least 2 hours before serving for perfect slices. Refrigerate any leftovers.