Condensed Milk Lemon Pie Recipe

There’s something truly magical about the combination of sweet and tangy in a dessert. The Condensed Milk Lemon Pie is a perfect balance of creamy sweetness and refreshing citrus. This pie is incredibly easy to make, with a few simple ingredients, and it delivers a big punch of flavor in every bite. Whether you’re preparing it for a family dinner or a special occasion, this lemon pie is sure to be the star of the show. In this article, you’ll learn how to make a rich, creamy, and irresistible condensed milk lemon pie from scratch!

Why You’ll Love This Recipe

Lemon pie lovers, prepare yourselves for a treat! The Condensed Milk Lemon Pie combines the sweetness of condensed milk with the tartness of fresh lemons, creating an unforgettable dessert. The smooth, velvety filling is complemented by the buttery, crisp pie crust, giving each bite a perfect balance of textures. Unlike traditional lemon meringue pie, this condensed milk version doesn’t require any baking for the filling, making it both quick and easy to prepare.

The beauty of this recipe lies in its simplicity. It requires just a few basic ingredients: sweetened condensed milk, fresh lemon juice, and eggs. The simplicity of these ingredients results in a pie that is rich, creamy, and bursting with flavor. Plus, it’s so easy to make that even beginner bakers can achieve perfect results.

This dessert is not only a showstopper in terms of flavor but also in its versatility. You can make it ahead of time, and it’s perfect for any season. Whether you’re craving a zesty, refreshing dessert during the warmer months or something sweet to brighten up a winter gathering, this pie fits the bill.

Recipe Details

The Condensed Milk Lemon Pie is a classic dessert that has been beloved for decades. It originated as an easy variation of traditional lemon pie recipes, using condensed milk as a shortcut to creating a creamy, smooth filling without the need for a stovetop custard or meringue. The result is a dessert that is creamy, refreshing, and packed with vibrant lemon flavor.

This pie stands out from other lemon pies for several reasons. First, the condensed milk provides a velvety smooth texture that’s richer and creamier than other lemon pie fillings. The citrusy kick from the lemon juice is not overly sharp but instead balances perfectly with the sweetness of the condensed milk. This pie is also perfect for those who want to enjoy a delicious dessert without a long list of ingredients or complicated instructions.

What makes this dessert even better is the ease with which it comes together. There’s no need to fuss with complicated methods or tools. You simply mix together the filling ingredients, pour them into a pre-baked pie crust, and refrigerate. That’s it! In just a few simple steps, you’ll have a pie that looks and tastes like a bakery masterpiece.

Nutritional Information

The Condensed Milk Lemon Pie is undeniably delicious, but like most pies, it’s a bit indulgent. Here’s a breakdown of what you can expect nutritionally from a typical slice of this dessert:

• Calories: A slice of this pie (1/8 of the pie) contains approximately 320-350 calories.
• Fat: With a buttery crust and the addition of condensed milk, each slice contains around 20 grams of fat, including about 10 grams of saturated fat.
• Sugar: This pie is quite sweet, thanks to the condensed milk, and each slice has about 25-30 grams of sugar.
• Protein: With eggs in the filling, each slice contains roughly 4-5 grams of protein.
• Carbohydrates: A slice contains about 35-40 grams of carbohydrates, mainly from the crust and the sugar content.

While the pie is rich in fat and sugar, it’s a satisfying treat that is perfect for an occasional indulgence. For those looking to make a slightly healthier version, consider using a graham cracker crust, reducing the sugar slightly, or making a lighter variation of the filling.

Ingredients

To make the Condensed Milk Lemon Pie, you’ll need the following ingredients:

• Pie crust: You can either use a pre-made graham cracker or shortbread crust, or make a homemade buttery pie crust.
• Sweetened condensed milk: This is the base of the pie filling and provides that rich, creamy texture.
• Fresh lemon juice: The juice from about 2 large lemons will give the pie its bright, zesty flavor.
• Eggs: Two large eggs help to thicken the filling and give it structure.
• Lemon zest: Optional, but adding some zest from the lemon adds even more citrusy flavor.
• Whipped cream: For topping, you can use fresh whipped cream to add a light and fluffy contrast to the creamy pie filling.

With these ingredients, you’ll be able to create a pie that is rich, refreshing, and bursting with flavor. The balance of sweetness from the condensed milk and tartness from the lemon juice makes for a dessert that is perfectly satisfying without being overly heavy.

Equipment Needed

To prepare the Condensed Milk Lemon Pie, you’ll need the following kitchen equipment:

• Mixing bowl: A medium to large mixing bowl will be necessary to whisk together the pie filling.
• Whisk: A whisk is essential for mixing the eggs, condensed milk, and lemon juice together to achieve a smooth consistency.
• Measuring spoons: Accurate measurements are important for the best results, so be sure to have measuring spoons on hand.
• Pie dish: A standard 9-inch pie dish will work well for this recipe.
• Refrigerator: Once assembled, the pie needs to chill in the fridge for at least 4 hours (or overnight) to allow the filling to set.
• Zester or grater: If you choose to add lemon zest, a zester or fine grater will make it easy to get just the right amount.

With these tools, you’ll be able to create a stunning pie that is both easy to make and perfect for sharing.

Pro Tips For Success

Here are some tips to ensure your Condensed Milk Lemon Pie turns out perfect every time:

• Use fresh lemons: Fresh lemon juice is key to getting the best flavor in this pie. Bottled lemon juice can taste less vibrant and may not deliver the same freshness.
• Let the pie set: It’s important to let the pie chill in the refrigerator for several hours to ensure the filling sets properly. The longer it sits, the firmer it becomes.
• Whisk thoroughly: Be sure to whisk the filling mixture until it is smooth and well-combined. This helps create a creamy, consistent filling with no lumps.
• Top with whipped cream: Adding a dollop of fresh whipped cream just before serving gives the pie an extra level of lightness and creaminess. You can also garnish with some extra lemon zest or thin lemon slices for a decorative touch.

These tips will help ensure that your pie turns out smooth, creamy, and bursting with bright lemon flavor.

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). If you’re using a store-bought pie crust, follow the package directions for pre-baking, if necessary.
2. Prepare the filling: In a large mixing bowl, combine the sweetened condensed milk, fresh lemon juice, eggs, and lemon zest (if using). Whisk until the mixture is smooth and well-combined.
3. Fill the crust: Pour the lemon filling into your prepared pie crust. Smooth the top with a spatula to ensure an even layer.
4. Bake: Bake the pie in the preheated oven for 20-25 minutes, or until the filling is set and lightly golden around the edges.
5. Chill: Allow the pie to cool to room temperature before refrigerating it for at least 4 hours, or overnight, to fully set.
6. Serve: Top the chilled pie with fresh whipped cream just before serving. Garnish with additional lemon zest or lemon slices for an extra burst of flavor.

Recipe Variations

The Condensed Milk Lemon Pie is already a delicious and simple dessert, but there are plenty of ways to customize it to suit your tastes:

1. Graham cracker crust: For a more classic lemon pie experience, you can switch the traditional pie crust for a graham cracker crust. It adds a delicious crunch and complements the creamy filling beautifully.
2. Add a meringue topping: If you enjoy meringue, feel free to add a fluffy meringue topping on top of the pie before baking. It adds texture and a light sweetness that pairs well with the tartness of the lemon.
3. Make it dairy-free: To make this recipe dairy-free, you can substitute coconut milk or almond milk for the condensed milk and use a dairy-free crust.
4. Berry twist: Add some fresh berries, such as raspberries or blueberries, on top of the pie for a burst of color and flavor that complements the lemony filling.

Storage & Serving Guide

Once your pie has set and been served, you can store any leftovers in the refrigerator for up to 4 days. This pie also freezes well if you want to make it ahead of time. Wrap it tightly with plastic wrap and store in the freezer for up to 2 months. To serve after freezing, let it thaw in the fridge for a few hours before serving.

The Condensed Milk Lemon Pie pairs beautifully with fresh fruit or a light salad for a balanced meal. It also makes a perfect addition to any gathering or holiday celebration. The tangy lemon flavor is sure to delight your guests, and it’s easy to prepare in advance, making it a stress-free dessert option.

FAQs

1. Can I use bottled lemon juice?
   While fresh lemon juice is recommended for the best flavor, bottled lemon juice will work in a pinch.
2. Can I make this pie in advance?
   Yes! This pie needs to chill for several hours or overnight, so it’s perfect for making ahead of time.
3. How do I store leftovers?
   Store the pie in an airtight container in the refrigerator for up to 4 days.
4. Can I use a different crust?
   Absolutely! You can substitute the crust with a graham cracker crust or a shortbread crust for a different flavor.
5. Is this recipe gluten-free?
   If you use a gluten-free pie crust, this recipe can be made gluten-free.
6. Can I freeze the pie?
   Yes, this pie freezes well. Wrap it tightly and store it in the freezer for up to 2 months.
7. Can I add a meringue topping?
   Yes! A meringue topping would be a great addition if you prefer it over whipped cream.
8. How can I make the pie more tart?
   Add more lemon juice or lemon zest for a stronger lemon flavor.
9. Can I substitute the sweetened condensed milk?
   For a dairy-free option, use coconut condensed milk.
10. How do I prevent the pie from being too runny?
    Be sure to let the pie chill for enough time to fully set. If it’s too soft, it likely needs more chilling time.

Conclusion

The Condensed Milk Lemon Pie is an easy, creamy, and refreshing dessert that’s perfect for any occasion. With its smooth and tangy filling, buttery crust, and the simple ingredients that make it come together effortlessly, this pie will be a hit with everyone who tries it. The balance of sweet and tart is simply irresistible, making it a delightful choice for summer or anytime you need a quick, yet impressive dessert.

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