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Ingredients
- Crust Ingredients:
- 1 cup graham cracker crumbs
- ½ cup ground almonds
- 6 tablespoons melted unsalted butter
- ¼ cup packed light brown sugar
- Filling Ingredients:
- 2 14 oz cans sweetened condensed milk
- 3 egg yolks
- ½ cup lemon juice
- ½ teaspoon lemon zest
- ⅛ teaspoon kosher salt
- Whipped Cream Ingredients:
- 1 cup heavy whipping cream, chilled
- 3 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your air fryer to 325 F, air fryer setting.
- Combine the graham cracker crumbs, ground almonds, brown sugar and butter in a large bowl until well mixed. Press the graham cracker crumbs into the bottom and sides of an air fryer safe pie dish. Put the crust into the freezer while you prepare the lemon filling.
- Beat the condensed milk, egg yolks, lemon juice, lemon zest and salt with an electric or hand mixer on medium speed for 5 minutes. Pour the filling into the prepared crust and bake in the fryer for 10-15 minutes depending on the size of your pan, or until the filling is cooked through. Allow the pie to cool, and then chill the lemon pie in the refrigerator for one hour.
- Meanwhile, prepare the whipped cream. Use an electric or hand mixer to whip the heavy cream, confectioners sugar and vanilla together for several minutes until peaks form and the cream thickens. Cover and refrigerate until ready to serve.
- After the pie has chilled, spread the whipped cream over the top of the pie and garnish with a lemon slice or fresh fruit.
- Plate, serve, and enjoy!
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