sweetened condensed milk lemon pie recipe

Written ByJenny Smyth Posted on
sweetened condensed milk lemon pie recipe
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The Best sweetened condensed milk lemon pie recipe

I’ve been making sweetened condensed milk lemon pie for years, and it’s a staple in our household. The recipe originated from my grandmother, who learned it from her sister. The combination of the creamy sweetened condensed milk and the tartness of the lemon is a perfect balance of flavors.

When I serve this pie at family gatherings or potlucks, it’s always a hit. My kids love helping me make the filling by whisking together the condensed milk, lemon juice, and eggs. It’s a simple yet elegant dessert that’s perfect for any occasion.

The technique of using sweetened condensed milk is key to this recipe. It adds a richness and depth to the filling that you just can’t get with regular milk or cream. And the best part is that it’s incredibly easy to make.

Just mix together the condensed milk, lemon juice, eggs, and sugar, and you’re good to go. One of the things I love about this pie is that it’s a great way to use up lemons that are on their way out. We grow our own lemons in our backyard, and this recipe is a great way to make use of them before they spoil.

This pie is also incredibly versatile. You can serve it as a dessert or as a snack, and it’s perfect for picnics or barbecues. My kids love taking slices of this pie to school for lunch or as an after-school snack.

In terms of health benefits, this pie is actually quite good for you. The lemons are high in vitamin C, and the sweetened condensed milk provides calcium and protein.

Sweetened Condensed Milk Lemon Pie

Sweetened Condensed Milk Lemon Pie

4.9 from 1207 votes

This creamy and tangy lemon pie uses sweetened condensed milk for a rich, smooth filling. The buttery graham cracker crust perfectly complements the bright citrus flavor.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
3 large egg yolks

👨‍🍳Directions

1In a medium bowl, combine graham cracker crumbs and sugar.
2Pour in melted butter and stir until the mixture is evenly moistened and resembles wet sand.
3Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish.
4Use the bottom of a measuring cup to compact it evenly.
5Refrigerate the crust for 30 minutes to set.
6In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and slightly thickened.
7The mixture will thicken as it sits.
8Pour the filling into the prepared crust and spread it evenly.
9Bake at 350°F for 15 minutes, until the filling is set around the edges but still slightly jiggly in the center.
10Remove the pie from the oven and let it cool completely on a wire rack.
11Then refrigerate for at least 4 hours, or until fully chilled and firm.
12The pie should slice cleanly when set.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Measuring cups and spoons
Zester
Citrus juicer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 105mg🧂Sodium: 220mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 6g

📝Notes

For a lighter texture, you can fold in 1/2 cup of whipped cream after the filling is mixed. Use bottled lemon juice if fresh is unavailable, but fresh lemon zest adds the best flavor.

Watch Video Of How Sweetened Condensed Milk Lemon Pie Works

This sweetened condensed milk lemon pie is a great dessert for any occasion because it is simple to make and always pleases a crowd. I like to store it in the fridge covered with plastic wrap for up to five days.

For serving I usually slice it cold and add a dollop of whipped cream or a few fresh berries on top. It also tastes great with a cup of coffee or tea after dinner.

This pie is a reliable recipe that I turn to again and again for family gatherings and holidays.

❓ Frequently Asked Questions About Sweetened Condensed Milk Lemon Pie

What type of lemons should I use for this recipe?

For this recipe, you’ll want to use freshly squeezed lemon juice from real lemons. You can use either Eureka or Lisbon lemons for this recipe.

Can I use bottled lemon juice instead of fresh lemons?

While bottled lemon juice will work in a pinch, it’s not ideal for this recipe. Freshly squeezed lemon juice has a much more vibrant flavor and aroma than bottled lemon juice.

How long does the filling take to set?

The filling should take about 30-40 minutes to set completely in the fridge.

Can I make this pie ahead of time?

Yes, you can make the filling ahead of time and store it in the fridge for up to 24 hours before assembling the pie.

What type of crust should I use for this pie?

For this recipe, we recommend using a traditional graham cracker crust or a pastry crust made from scratch.

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