Classic Lemon Pie with Condensed Milk
This lemon pie with condensed milk uses fresh lemon juice stirred directly into sweetened condensed milk to create a tart, creamy filling that sets without much effort. Poured into a pre-made or homemade crust and baked for about 15 minutes, it's one of the more straightforward pies you can put together. The balance of sharp citrus and sweet milk is what makes it a reliable crowd-pleaser.
Equipment
- Mixing Bowl
- Whisk
- Pie dish
- Oven
- Citrus zester
Ingredients
Crust
- 1 ½ cups graham cracker crumbs preferably buttery for richer flavor
- ¼ cup sugar granulated
- ½ cup butter melted, unsalted
Filling
- 1 can sweetened condensed milk 14 oz can
- ⅔ cup lemon juice freshly squeezed
- 1 tbsp lemon zest finely grated
- 4 pieces egg yolks at room temperature
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until fully incorporated and the crumbs feel like wet sand. Firmly press the mixture into a 9-inch pie dish to form an even layer across the bottom and sides.
- Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes until lightly golden and firm to the touch. Remove from oven and let it cool slightly.
- Make the Filling: In a clean mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and well-combined. The filling should be thick but pourable.
- Bake the Pie: Pour the lemon filling into the pre-baked crust, spreading it evenly. Bake for 15 minutes or until the filling has set but still has a slight jiggle in the center.
- Cool and Chill: Allow the pie to cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before serving to set completely.
Notes
Tammy’s Tips:
- Substitute the graham cracker crust with a pastry crust for a different texture.
- For a delightful twist, add a pinch of sea salt to the crust mixture for a subtle contrast.
- If you prefer a meringue topping, whip the reserved egg whites with sugar until stiff peaks form and spread over the baked pie. Lightly toast in the oven before serving.
Nutrition
Calories: 358kcalCarbohydrates: 47gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 53mgSodium: 169mgPotassium: 238mgFiber: 1gSugar: 37gVitamin A: 496IUVitamin C: 10mgCalcium: 159mgIron: 1mg
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