Description
Creamy condensed milk lemon pie offers a delightful balance of tangy and sweet flavors. Rich, zesty filling nestled in a buttery crust promises a refreshing dessert adventure you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 2 14-ounce (880 grams) cans sweetened condensed milk
- 1 cup (240 milliliters / 8 fluid ounces) fresh lemon juice
- 6 large egg yolks
Crust Ingredients:
- 1 ½ cups (200 grams / 7 ounces) graham cracker crumbs
- ¼ cup (50 grams / 1.8 ounces) granulated sugar
- 6 tablespoons (85 grams / 3 ounces) butter, melted
Flavor Enhancers:
- 2 tablespoons finely grated lemon zest
Instructions
- Position the oven rack centrally and warm to 350°F, creating an ideal baking environment for the pie.
- Crush graham crackers into fine, uniform crumbs and blend thoroughly with melted butter and sugar until the mixture resembles damp sand.
- Carefully press the cracker mixture into a 9-inch pie dish, ensuring an even, compact layer covering the bottom and sides of the pan.
- Separate egg yolks and whisk them gently with sweetened condensed milk, incorporating fragrant lemon zest to infuse bright, citrusy notes.
- Pour fresh lemon juice into the milk mixture, stirring vigorously until the filling transforms into a smooth, thickened consistency with a silky texture.
- Transfer the luscious lemon filling into the prepared graham cracker crust, spreading it evenly to create a perfect golden surface.
- Slide the pie into the preheated oven and bake for approximately 25-30 minutes, watching for the edges to set and the center to maintain a subtle wobble.
- Remove the pie and allow it to cool completely on a wire rack, helping it stabilize and set properly.
- Refrigerate the cooled pie for 3-6 hours, enabling the filling to firm up and develop a rich, creamy texture.
- Before serving, embellish with delicate dollops of whipped cream, fresh lemon slices, a sprinkle of zest, and optional toasted almonds for added elegance.
- Slice into 10-12 portions and serve chilled, storing any remaining pie in the refrigerator for up to 5 days.
Notes
- This zesty dessert combines a buttery graham cracker crust with a silky smooth lemon filling, creating a perfect balance of tangy and sweet flavors.
- Chilling the pie for at least 3 hours allows the filling to set completely, ensuring a clean slice and optimal texture when serving.
- Use fresh lemon juice and zest for the most vibrant and bright citrus flavor that makes this pie truly exceptional.
- The condensed milk provides a rich, creamy base that softens the lemon’s tartness and creates a luxurious, smooth filling.
- Avoid overbaking the pie; a slightly jiggly center indicates the perfect consistency when removed from the oven.
- Store the pie covered in the refrigerator, and it will maintain its delicious taste and texture for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 365
- Sugar: 36 g
- Sodium: 100 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 210 mg