Condensed Milk Lemon Pie

There’s nothing better than Condensed Milk Lemon Pie—a silky, tangy, and sweet dessert with a creamy lemon filling and a buttery graham cracker crust. This easy-to-make pie requires just a few simple ingredients and is perfect for any occasion, from summer picnics to holiday gatherings!

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Why You’ll Love This Condensed Milk Lemon Pie

• Sweet & Tangy – A perfect balance of citrusy lemon and creamy sweetness.
• Super Easy to Make – Just mix, pour, and bake!
• No Fancy Ingredients – Made with pantry staples.
• Perfect for Any Occasion – A refreshing treat for summer or special events.

Ingredients for Condensed Milk Lemon Pie

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup granulated sugar

For the Lemon Filling:

• 1 (14 oz) can sweetened condensed milk
• 3 large egg yolks
• ½ cup fresh lemon juice (about 3-4 lemons)
• 1 teaspoon lemon zest (optional, for extra flavor)
• ½ teaspoon vanilla extract

For Garnish (Optional):

• Whipped cream
• Lemon slices or zest
• Powdered sugar

Tools You’ll Need

• 9-inch pie dish
• Mixing bowls
• Whisk
• Spatula
• Zester or grater

How to Make Condensed Milk Lemon Pie

Step 1: Preheat & Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
3. Press mixture firmly into a 9-inch pie dish, covering the bottom and sides.
4. Bake for 8-10 minutes, then set aside to cool slightly.

Step 2: Make the Lemon Filling

5. In a mixing bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, and vanilla extract until smooth.
6. Pour the lemon filling into the pre-baked graham cracker crust.

Step 3: Bake & Cool

7. Bake for 15-18 minutes, or until the center is set but slightly jiggly.
8. Remove from oven and let cool at room temperature for 30 minutes.
9. Refrigerate for at least 3 hours (or overnight) for best results.

Step 4: Serve & Enjoy!

10. Top with whipped cream, lemon zest, or powdered sugar before serving.
11. Slice and enjoy a refreshing, creamy lemon treat!

Serving Suggestions

• With Fresh Berries – Blueberries or raspberries pair beautifully with the citrusy filling.
• With Whipped Cream – Adds a light, fluffy contrast to the tangy filling.
• With a Drizzle of Honey – For a natural touch of sweetness.

Tips for the Best Condensed Milk Lemon Pie

• Use Fresh Lemon Juice – It makes a huge difference in flavor!
• Don’t Overbake – The center should be slightly jiggly when removed from the oven.
• For Extra Creaminess – Let the pie chill overnight before serving.
• For a Crunchier Crust – Use a spoon to firmly press down the crust before baking.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Frequently Asked Questions (FAQ)

Q1: Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled juice can work in a pinch.

Q2: Can I make this pie without eggs?
Yes! Replace eggs with ½ cup Greek yogurt or cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

Q3: Can I make this in a store-bought pie crust?
Absolutely! A pre-made graham cracker crust works just as well.

A Sweet, Tangy, and Creamy Delight!

This Condensed Milk Lemon Pie is a creamy, dreamy, citrusy dessert that’s super easy to make. Whether for a special occasion or just because, it’s guaranteed to impress!

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Preparation Time: 10 minutes

Baking Time: 15 minutes

Chilling Time: 3 hours

Total Time: 3 hours 25 minutes

Nutritional Information (Per Slice – 1 of 8 Slices)

• Calories: 320
• Protein: 5g
• Carbohydrates: 40g
• Fat: 15g
• Fiber: 1g

Enjoy every sweet and tangy bite of this Condensed Milk Lemon Pie! 🍋🥧✨

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