Why Make This Recipe
Condensed Milk Lemon Pie is a delightful dessert perfect for any occasion. Its sweet and tangy flavor combination makes it a crowd-pleaser. Plus, it’s easy to prepare and doesn’t require complicated ingredients. This pie is an excellent way to impress your friends and family with minimal effort.
How to Make Condensed Milk Lemon Pie
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lemon slices or zest (for garnish)
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a pie pan to form the crust.
- Bake the crust for about 8-10 minutes, until golden brown. Remove from the oven and let it cool.
- In another bowl, mix together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
- Pour the filling into the cooled crust and spread it evenly.
- Bake for an additional 15 minutes. Remove and let it cool before refrigerating for at least 2 hours.
- Before serving, whip heavy cream with powdered sugar until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie and garnish with lemon slices or zest.
How to Serve Condensed Milk Lemon Pie
Serve the Condensed Milk Lemon Pie chilled, with a dollop of whipped cream on top. You can add lemon slices or zest as a garnish for a beautiful presentation. This pie pairs wonderfully with a cup of tea or coffee.
How to Store Condensed Milk Lemon Pie
You can store any leftover pie in the refrigerator. Make sure to cover it with plastic wrap or foil to keep it fresh. It’s best enjoyed within a few days, but it can last up to one week.
Tips to Make Condensed Milk Lemon Pie
- For a firmer filling, ensure you bake the pie long enough.
- If you prefer a sweeter pie, you can adjust the amount of sugar in the filling.
- Fresh lemons give the best flavor, so use fresh lemon juice and zest when possible.
Variation
You can add different flavors to the pie by mixing in other citrus juices, like lime or orange, to the filling. This gives you a unique twist on the classic lemon pie.
FAQs
1. Can I use store-bought crust?
Yes, you can save time by using a store-bought graham cracker crust instead of making one from scratch.
2. Can I freeze the pie?
Yes, you can freeze the pie, but keep in mind that the texture may change slightly. It’s best to consume it fresh.
3. What can I use instead of heavy whipping cream?
You can use whipped topping or even a whipped coconut cream for a dairy-free option.
Condensed Milk Lemon Pie
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a pie pan to form the crust.
- Bake the crust for about 8-10 minutes, until golden brown. Remove from the oven and let it cool.
- In another bowl, mix together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
- Pour the filling into the cooled crust and spread it evenly.
- Bake for an additional 15 minutes. Remove and let it cool before refrigerating for at least 2 hours.
- Before serving, whip heavy cream with powdered sugar until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie and garnish with lemon slices or zest.