This pie is all about ease and bold flavor. It comes together quickly with minimal prep and no need for fancy tools. The filling is silky smooth, sweet with just the right amount of lemony zing, and sets up beautifully in the oven. With its cool, creamy texture and bright citrus flavor, it’s an ideal make-ahead dessert that looks as impressive as it tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
Graham cracker crumbs
Granulated sugar
Unsalted butter (melted)
For the filling:
Sweetened condensed milk
Egg yolks
Fresh lemon juice
Lemon zest (optional, for extra flavor)
For topping (optional):
Whipped cream
Lemon slices or zest for garnish
Directions
Preheat the oven: Set your oven to 350°F (175°C).
Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 8–10 minutes until lightly golden. Let cool slightly.
Prepare the filling: In a mixing bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and zest until smooth and fully combined.
Assemble the pie: Pour the lemon filling into the pre-baked crust and smooth the top with a spatula.
Bake: Bake for 15–18 minutes, just until the center is set but still slightly jiggly.
Chill: Let the pie cool to room temperature, then refrigerate for at least 4 hours, or until fully chilled and set.
Serve: Top with whipped cream and garnish with lemon slices or zest, if desired. Slice and serve cold.
Servings and timing
This recipe serves 8 people. Preparation time: 15 minutes Baking time: 15–18 minutes Chill time: 4 hours Total time: about 4 hours and 30 minutes
Variations
Lime Version: Swap the lemon juice for lime juice to make a condensed milk key lime-style pie.
No-Bake Option: Use a store-bought crust and chill the filling with no baking (use pasteurized eggs or an egg-free version).
Coconut Crust: Mix shredded coconut into the crust for added tropical flavor.
Meringue Topping: Add a toasted meringue topping instead of whipped cream for a show-stopping finish.
Gluten-Free: Use gluten-free graham crackers or cookie crumbs for a gluten-free version.
Storage/Reheating
Store the pie covered in the refrigerator for up to 4 days. It’s best served cold straight from the fridge. Freezing is also an option—wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving. Do not reheat.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch.
Why did my pie crack on top?
Overbaking can cause the filling to crack. Bake just until the center is set but slightly wobbly.
Is this the same as key lime pie?
It’s similar in texture and method, but uses lemon juice instead of lime, giving it a different citrus profile.
Can I make this pie ahead of time?
Yes, this pie is perfect for making a day in advance and storing in the fridge until ready to serve.
What can I use instead of graham crackers?
Crushed digestive biscuits, vanilla wafers, or shortbread cookies also work well for the crust.
How do I know the filling is set?
The filling should jiggle slightly in the center when gently shaken and firm up as it cools and chills.
Do I need to cook the filling?
Yes, baking ensures the egg yolks are cooked and the filling sets properly.
Can I use whole eggs instead of yolks?
Stick with yolks for the creamiest texture and best results. Whole eggs may affect the consistency.
Can I make it without eggs?
You can try an egg-free version using cream cheese or cornstarch, but it will have a different texture.
Is sweetened condensed milk the same as evaporated milk?
No. Sweetened condensed milk is much thicker and sweeter—evaporated milk cannot be substituted in this recipe.
Conclusion
Condensed Milk Lemon Pie is a quick, creamy, and tangy dessert that’s always a hit. With its silky filling and crumbly graham crust, it’s both easy to make and a pleasure to eat. Whether you’re entertaining guests or just craving a slice of sunshine, this pie delivers refreshing lemon flavor in every bite.
Condensed Milk Lemon Pie is a creamy, tangy dessert featuring a luscious lemon filling made with sweetened condensed milk, fresh lemon juice, and egg yolks in a buttery graham cracker crust. It’s an easy, refreshing treat perfect for any occasion.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
2 cans (14 oz each) sweetened condensed milk
4 large egg yolks
2/3 cup fresh lemon juice
1 tbsp lemon zest (optional)
Whipped cream (optional, for topping)
Lemon slices or zest (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press mixture into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes until lightly golden. Let cool slightly.
In a large bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
Pour the lemon filling into the pre-baked crust and smooth the top.
Bake for 15–18 minutes, until the center is just set but slightly jiggly.
Let pie cool to room temperature, then refrigerate for at least 4 hours or until fully chilled and set.
Top with whipped cream and garnish with lemon slices or zest if desired. Serve cold.
Notes
Use fresh lemon juice for the best flavor.Do not overbake—the filling should be slightly jiggly when removed from the oven.Great make-ahead dessert for entertaining.Use gluten-free graham crackers for a gluten-free version.Can be frozen for up to 2 months; thaw overnight in the fridge before serving.
