Lemon Pie with Condensed Milk

Lemon Pie with Condensed Milk is a vibrant dessert that features a simple yet flavorful filling made from fresh lemon juice and sweetened condensed milk. The combination of these ingredients creates a luscious, velvety texture that melts in your mouth. The pie gets its zesty personality from the zingy lemon juice, which pairs beautifully with the sweetness of the condensed milk. The graham cracker crust, with its buttery crunch, provides the perfect base for this sweet and tangy filling. This pie is not only delightful in taste but also visually appealing, with its bright yellow filling and optional whipped cream topping, making it a true centerpiece for any dessert table.

Ingredients about Lemon Pie with Condensed Milk

List of Ingredients with Measurements

To create a mouthwatering Lemon Pie with Condensed Milk, you’ll need the following ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh lemon juice (about 3-4 lemons)
• 2 large egg yolks
• Zest of 1 lemon
• 1/4 teaspoon salt
• Whipped cream for topping (optional)

Optional Ingredient Substitutions

If you don’t have sweetened condensed milk, you can substitute it with regular milk mixed with sugar; however, the taste will vary slightly. For a gluten-free option, use gluten-free graham cracker crumbs for the crust. Fresh lemons provide the best flavor, but bottled lemon juice can work in a pinch. If you’re looking to reduce sugar, consider using a sugar substitute suitable for baking.

How to Make Lemon Pie with Condensed Milk

Making Lemon Pie with Condensed Milk is a straightforward process. Here’s a step-by-step guide to help you whip up this delightful dessert.

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a medium-sized mixing bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Mix until all crumbs are coated with butter. Press this mixture firmly into a 9-inch pie dish, ensuring it covers the bottom and sides evenly. Bake the crust in the preheated oven for about 8 to 10 minutes or until it’s lightly golden. Remove it from the oven and set aside to cool.

Step 2: Make the Lemon Filling

In another mixing bowl, combine 1 can (14 oz) of sweetened condensed milk, ½ cup of fresh lemon juice, 2 large egg yolks, lemon zest, and ¼ teaspoon of salt. Whisk these ingredients together until everything is well mixed and smooth. The lemon juice will add a delightful tang to the filling, while the egg yolks provide richness.

Step 3: Pour the Filling Into the Crust

Once your crust has cooled, pour the lemon filling into the prepared graham cracker crust. Use a spatula to make sure the filling is spread evenly. Gently tap the pie dish on the counter to release any air bubbles trapped in the filling.

Step 4: Bake the Pie

Place the filled pie back in the oven and bake for an additional 15 to 20 minutes. You want the filling to set but still be slightly jiggly in the center. Remove the pie from the oven and let it cool at room temperature. Once cooled, refrigerate the pie for at least four hours or until it’s fully chilled and the filling has set.

Step 5: Serve!

Before serving, you can top your pie with whipped cream if desired. Slice the pie into wedges and enjoy the zesty, creamy deliciousness!

How to Serve Lemon Pie with Condensed Milk

Best Ways to Serve Lemon Pie with Condensed Milk

Lemon Pie with Condensed Milk is best served chilled right out of the refrigerator. The coolness of the pie complements its bright lemon flavor, making it a refreshing treat, especially during warm weather.

Serving Suggestions or Pairings

For an extra touch of indulgence, serve the pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Fresh fruits, like berries or slices of lemon, can also be great accompaniments. You can also sprinkle some extra lemon zest over the whipped cream for added flavor and aesthetics.

How to Store Lemon Pie with Condensed Milk

Proper Storage Methods

To store Lemon Pie with Condensed Milk, cover the pie loosely with plastic wrap or aluminum foil, ensuring that it is kept in the refrigerator. The pie can last for about 3 to 5 days when stored properly. If it is not covered, it may absorb odors from other foods in the fridge.

Tips for Reheating or Freezing

This pie is best enjoyed cold, so there’s typically no need to reheat it. However, if you have leftovers, just slice and keep in the fridge. Freezing is not recommended because it may affect the texture of the filling. If you do choose to freeze it, wrap the pie tightly and consume it within a month.

Tips to Make Lemon Pie with Condensed Milk

Common Mistakes to Avoid

One common mistake is not allowing the pie to cool completely before refrigerating. Skipping this step can lead to a pie that doesn’t set properly. Additionally, be careful not to overbake the filling; it should remain slightly jiggly in the center for the best texture.

Helpful Tips for Better Results

Use fresh lemons for the best flavor. The zest adds an extra punch, so don’t skip it! When mixing the filling, beat the ingredients just until combined to maintain a smooth consistency. For a richer taste, let the pie chill overnight before serving.

Variation of Lemon Pie with Condensed Milk

Suggested Variations or Twists on the Recipe

If you’re looking to experiment, consider adding a layer of meringue on top. To do this, beat egg whites until stiff peaks form, gently fold in sugar, and spread it over the cooled pie before briefly broiling it to create a toasted effect. Alternatively, try adding fresh fruit on top for a tropical twist.

Adjustments for Dietary Preferences

For a lighter version, you can use a lower calorie condensed milk or substitute it with a mixture of yogurt and a sweetener of your choice. To make this pie gluten-free, ensure that all ingredients, especially the graham cracker crumbs, are certified gluten-free.

FAQs

What can I do if the dish isn’t turning out right?

If your pie filling is too runny, it may need more time to set in the refrigerator. Allow it to chill longer, and ensure that you followed the measurements accurately. If the crust is too crumbly, it may need a bit more butter for binding.

Can I make this ahead of time?

Yes! Lemon Pie with Condensed Milk is an excellent dessert to make ahead of time. You can prepare it a day in advance and keep it in the refrigerator, allowing the flavors to meld and the pie to set properly.

What can I substitute for ingredients?

For sweetened condensed milk, you can use evaporated milk with added sugar; however, this will change the flavor slightly. If you like a less tart pie, you can decrease the amount of lemon juice and increase the sugar to taste. For the crust, crushed vanilla wafers can be a fun alternative to graham crackers.

Lemon Pie with Condensed Milk is an easy yet impressive dessert that truly shines in its simplicity. With its creamy filling and crunchy base, this pie is destined to become a beloved recipe in your home. Enjoy making and sharing it with friends and family!

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