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Lemon pie in a jar

Course Dessert
Cuisine American
Keyword dessert in a jar, lemon dessert, mason jar desserts, no-bake dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 servings
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

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.