EASY AND QUICK CAKE RECIPE

Byzitouni

🛒 What You’ll Need

  • 1 Graham cracker crust (9-inch, store-bought or homemade) 🍪✨
  • 1 can (14 oz) Sweetened condensed milk 🍯
  • ½ cup Fresh lemon juice (about 2-3 lemons) 🍋
  • 1 tsp Lemon zest (for that extra zing!) ✨
  • 1 tub (8 oz) Whipped topping (like Cool Whip) or 2 cups stiffly whipped cream ☁️
  • Optional: Extra whipped cream and lemon slices for garnish as seen in the photo! 🍋👑

👩‍🍳 Instructions

  1. The Zesty Base: In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and slightly thickened. 🥣🌪️🍋
  2. The Fluff Factor: Gently fold in about half of the whipped topping using a spatula. Once combined, fold in the rest. (Folding gently keeps the pie light and airy!) ☁️🤝
  3. Fill the Crust: Spoon the creamy lemon mixture into your graham cracker crust. Use a spatula to smooth out the top or create beautiful swirls as seen in the photo! 🥧🥄📐
  4. The Big Chill: Place the pie in the refrigerator for at least 2–4 hours (or overnight) to allow it to set firmly. ⏲️❄️
  5. Garnish & Serve: Before serving, top with extra dollops of whipped cream and a few fresh lemon slices. Slice it up and watch it disappear! 🍽️😋🧤✨

🔥 Pro Tips:

  • The “Real” Secret: Use fresh lemons instead of bottled juice! The natural oils in the zest and the brightness of fresh juice make a massive difference in flavor. 🍋🛡️💎
  • Perfect Slices: For clean, beautiful slices, dip your knife in warm water and wipe it dry between every single cut! 🔪🧼🎯

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