Description
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.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 390
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
