Description
Lemon Pie with Condensed Milk is a vibrant, zesty dessert with a creamy lemon filling and buttery graham cracker crust, topped with whipped cream.
Ingredients
Scale
- 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
- ¼ teaspoon salt
- Whipped cream for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and melted butter, press into a pie dish, and bake for 8-10 minutes. Let cool.
- In a mixing bowl, whisk together sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt until smooth.
- Pour the lemon filling into the cooled crust, tapping gently to remove air bubbles.
- Bake the pie for 15-20 minutes until the filling is set but slightly jiggly in the center. Cool at room temperature, then refrigerate for at least 4 hours.
- Top with whipped cream if desired. Slice and serve cold.
Notes
- Ensure the pie cools completely before refrigerating to avoid improper setting.
- Use fresh lemons for the best flavor, and don’t skip the lemon zest.
- If you prefer a lighter version, reduce sugar or use a natural sweetener.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the pie)
- Calories: 290
- Sugar: 32g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg
Keywords: Lemon Pie with Condensed Milk, Easy Lemon Pie, Lemon Dessert, No-Bake Lemon Pie, Sweetened Condensed Milk Pie, Creamy Lemon Pie