Lemon pie in a jar
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A tangy lemon condensed milk filling over a graham crust in ten small jars, topped with whipped cream.
Ingredients
- 3/4 cup graham cracker crumbs
- 1 tablespoon unsalted butter melted
- 1 1/4 cups sweetened condensed milk
- 1/2 cup lemon juice (about 4 lemons) freshly squeezed
- 2 drops yellow food color
- 1 1/4 cups heavy whipping cream
- 2 tablespoons granulated sugar
- 6 to 8 fresh whole raspberries
Equipment
- mason jars
- mixing bowl
Directions
- Stir the crumbs and melted butter together until the texture is like wet sand, then divide among the jars and press down evenly.
- Stir the condensed milk and lemon juice together until thickened, then stir in the food color.
- Beat the cream to stiff peaks, adding the sugar a little at a time.
- Scoop 1/3 of the whipped cream into a piping bag with a star tip, and fold the rest into the lemon mixture.
- Spoon or pipe the lemon filling over the crusts.
- Pipe rosettes of whipped cream on top and add a raspberry to each.
- Refrigerate until you are ready to serve.
Notes
Refrigerate. Fridge time: chill 2 hours; prep 20 min. No-bake. Can be made 2 to 3 days ahead. For picnics, fill jars less so they can be lidded, and keep them in a tub of ice. Lime juice can be used in place of lemon.
Nutrition
Serving: 92g | Calories: 274kcal | Carbohydrates: 30g | Protein: 4.4g | Fat: 16g | Saturated Fat: 9.8g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 89mg | Potassium: 196mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 576IU | Vitamin C: 6.2mg | Calcium: 135mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 10 servings; graham cracker crumbs counted as graham crackers, heavy whipping cream counted as heavy cream. Brands and portions vary, so use it only as an approximation.