Condensed Milk Lemon Pie
This Condensed Milk Lemon Pie features a creamy filling made with sweetened condensed milk and fresh lemon juice, all in a crunchy graham cracker crust.
Equipment
- Mixing bowl
- 9-inch pie dish
Ingredients
For the Crust
- 2 cups crushed graham crackers (or digestive biscuits)
- ½ cup melted butter
- 2 tablespoons sugar
For the Filling
- 1 can sweetened condensed milk (14 oz)
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 count egg yolks (for baked version)
For Garnish
- Whipped cream (optional)
- Lemon slices or zest (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- In another bowl, mix the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth.
- Pour the filling into the prepared crust and bake for 25 minutes.
- Allow the pie to cool, then refrigerate for at least 2 hours before serving.
- Garnish with whipped cream and lemon slices or zest if desired.
Notes
This pie can be served chilled or at room temperature. Use fresh lemons for the best flavor.