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Delicious Condensed Milk Lemon Pie topped with lemon zest.

Condensed Milk Lemon Pie

This sweet and tangy Condensed Milk Lemon Pie is a delightful and easy-to-make dessert that will impress your guests.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 0.5 cups unsalted butter, melted
For the filling
  • 1 can (14 ounces) sweetened condensed milk
  • 3 large egg yolks
  • 0.5 cups fresh lemon juice
  • 1 teaspoon lemon zest
For the topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Lemon slices or zest (for garnish)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. Bake the crust for about 8-10 minutes, until golden brown. Remove from the oven and let it cool.
  4. In another bowl, mix together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
Baking
  1. Pour the filling into the cooled crust and spread it evenly.
  2. Bake for an additional 15 minutes. Remove and let it cool before refrigerating for at least 2 hours.
Serving
  1. Before serving, whip heavy cream with powdered sugar until soft peaks form.
  2. Spread or pipe the whipped cream over the chilled pie and garnish with lemon slices or zest.

Notes

Store any leftover pie in the refrigerator. Cover it with plastic wrap or foil to keep it fresh. This pie is best enjoyed within a few days but can last up to one week.