Condensed Milk Lemon Pie: A Refreshing and Zesty Dessert
If you’re a fan of bright citrus flavors and creamy textures, this Condensed Milk Lemon Pie is for you! This classic recipe combines tangy lemon with the rich sweetness of condensed milk, all nestled in a buttery graham cracker crust. It’s simple to make, but the result is a dessert that looks and tastes like it took hours to prepare.
Perfect for any occasion—from weekend family dinners to summer gatherings—this lemon pie is sure to be a hit. Let’s walk through how to create this refreshing treat!
Ingredients:
Graham Cracker Crust:
- 1 ½ cups (200 g / 7 oz) graham cracker crumbs (about 11 full-sheet graham crackers)
- ¼ cup (50 g / 1.8 oz) granulated sugar
- 6 tbsp (85 g / 3 oz) butter, melted
Lemon Filling:
- 2 x 14-oz cans (880 g) sweetened condensed milk
- 1 cup (240 ml / 8 fl oz) fresh lemon juice (approx. 6 large lemons)
- 6 large egg yolks
- 2 tbsp finely grated lemon zest
Directions:
1. Preheat the Oven: Adjust the oven rack to the center position and preheat it to 350°F (180°C / gas mark 4). This ensures the pie bakes evenly.
2. Prepare the Graham Cracker Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are moistened and the mixture is well combined.
3. Press the Crust into the Pie Pan: Firmly press the graham cracker mixture into the bottom and up the sides of a 9-inch (23 cm) deep-dish pie pan. This forms a solid base for the filling. Set the prepared crust aside.
4. Make the Lemon Filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, and lemon zest. Once fully combined, gradually add the fresh lemon juice while whisking vigorously. The mixture will thicken as the lemon juice interacts with the condensed milk and eggs.
5. Bake the Pie: Pour the thick lemon filling into the prepared graham cracker crust. Bake for 25 to 30 minutes, or until the edges are set and the center remains slightly jiggly. The pie will continue to firm up as it cools.
6. Cool and Refrigerate: Place the pie on a wire rack to cool to room temperature. Once cooled, cover the pie and refrigerate it for at least 3 hours—though it’s best if chilled for 5-6 hours or overnight. This allows the filling to fully set.
7. Garnish and Serve: Just before serving, garnish the pie with whipped cream, lemon slices, and a sprinkle of fresh lemon zest. For a little extra crunch, you can also add some sliced almonds.
8. Serve and Store: Slice the pie into 10-12 pieces and serve cold. Leftovers can be stored in the refrigerator for up to 5 days—though this pie is so delicious, you may not have any leftovers!
Why You’ll Love This Condensed Milk Lemon Pie:
- Zesty and Sweet: The balance of sweetened condensed milk and tart lemon juice creates a vibrant filling that’s creamy and refreshing.
- Easy to Make: With simple ingredients and minimal prep, this pie is perfect for both novice and experienced bakers.
- Make-Ahead Friendly: You can prepare this pie in advance, making it ideal for holidays, gatherings, or busy weeknights when you want a dessert ready to go.
Serving Suggestions:
For a delightful presentation, serve each slice of Condensed Milk Lemon Pie with a dollop of whipped cream and a thin lemon slice. If you’re feeling extra fancy, a sprinkle of finely chopped almonds adds a lovely crunch and pairs perfectly with the smooth texture of the filling.
Recipe Notes:
- Fresh is Best: Use freshly squeezed lemon juice for the brightest, most authentic lemon flavor. Avoid using bottled lemon juice, as it can taste artificial.
- Garnishing Options: While whipped cream and lemon zest are classic garnishes, you can also top the pie with fresh berries like raspberries or blueberries for a burst of color and flavor.
- Leftover Egg Whites: Don’t throw away the leftover egg whites! Use them to make meringue cookies or add them to an omelet for a high-protein breakfast.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes + 3 hours cooling
Servings: 10-12 slices
Calories per Serving: 400 kcal
This Condensed Milk Lemon Pie is a bright and sunny addition to your dessert lineup. Its refreshing lemon flavor and smooth texture are sure to be a hit with friends and family alike. Whether you’re serving it for a special occasion or enjoying a slice on a quiet evening, this pie delivers a sweet and tangy punch that will leave you coming back for more.
If you try this recipe, leave a comment below and let me know how it turned out. Happy baking!
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Condensed Milk Lemon Pie
- Total Time: 45 minutes + 3 hours cooling
- Yield: 10-12 1x
Description
This Condensed Milk Lemon Pie is a delightful combination of sweet, tangy, and creamy. The smooth lemon filling, made with fresh lemon juice and zest, pairs perfectly with the buttery graham cracker crust. The sweetened condensed milk gives the pie a rich, velvety texture that melts in your mouth with every bite.
Ingredients
Graham Cracker Crust:
1 1/2 cups / 200 g / 7 oz graham cracker crumbs (about 11 full-sheet graham crackers)
1/4 cup / 50 g / 1.8 oz granulated sugar
6 tbsp / 85 g / 3 oz butter, melted
Lemon Filling:
2 x 14-oz cans / 880 g sweetened condensed milk
1 cup / 240 ml / 8 fl oz fresh lemon juice (approx. 6 large lemons)
6 large egg yolks
2 tbsp finely grated lemon zest
Instructions
Preheat the oven:
Adjust the oven rack to the center position and preheat to 350°F / 180°C / gas mark 4.
Prepare the crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and moistened.
Fill the pie pan:
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch / 23 cm deep-dish pie pan. Set aside.
Make the filling:
In a large bowl, whisk together the sweetened condensed milk, egg yolks, and lemon zest. Add the lemon juice and whisk vigorously until fully combined and the mixture thickens.
Bake the pie:
Pour the lemon filling into the prepared crust. Bake for 25 to 30 minutes, until the edges are set and the center is only slightly jiggly.
Cool and refrigerate:
Let the pie cool on a wire rack. Once cool, cover and refrigerate for at least 3 hours, ideally 5-6 hours or overnight, until firm.
Garnish:
Before serving, garnish with whipped cream, lemon slices, a sprinkle of lemon zest, and sliced almonds if desired.
Serve and store:
Slice the pie into 10-12 pieces and serve cold. Leftovers can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400