Lemon Pie with Condensed Milk

Name: Lemon Pie with Condensed Milk
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 1 can sweetened condensed milk (14 oz) (Eagle brand or store brand); ½ cup fresh lemon juice (approx.3 large lemons); 3 large egg yolks; 2 tablespoon lemon zest; 8 mini graham cracker crusts; whipped cream, meringue or lemon zest (optional garnish)

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Lemon Pie with condensed milk is a twist on the classic key lime pie. This summer dessert is bursting with tangy lemon flavor and is complimented by the buttery graham cracker crust in delightful mini pie size! Out of the oven in less than 15 minutes and only 4 ingredients!

lemon pie with condensed milk and whipped cream.

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This Lemon Pie with condensed milk is the perfect summer dessert, light, bright and delicious! Great to make ahead and bring to your next picnic, party or potluck.

The pre-made mini graham cracker crusts serve as the perfect buttery, crunchy base for a tangy, creamy lemon filling made with only 4 ingredients. Talk about easy! Need a substitute for sweetened condensed milk?

Speaking of lemon desserts, be sure to check out these Lemon Bars with Graham Cracker Crust! Perfect for summer days or when you’re in the mood for a light and refreshing dessert. Plus, they are mini!

This easy lemon dessert recipe will become a regular in your rotation, I promise! You might even want to make a double batch. Now go get your lemon on!

Why this recipe works

This lemon pie with condensed milk is ready in less than 15 minutes. What!? Ok ok. You have to let it cool. But talk about a time-saver. Plus, it only requires 4 ingredients!!!

The perfect summer dessert. Great to make ahead and serve at your next picnic, potluck, party or a dessert for your family. Kids love!!!

The lemon and condensed milk create the perfect balance of tangy and sweet. This is similar to the Eagle brand lemon pie which uses their sweetened condensed milk to make the lemon pie.

The graham cracker crust adds a buttery decadent texture and the fresh lemon juice and zest gives this easy lemon pie an irresistible burst of freshness and zing!

Ingredients

Sweetened Condensed Milk: You can use Eagle sweetened condensed milk or any store brand.
Lemons: You will use fresh lemons for both lemon juice and lemon zest. It you have to use store bought lemon juice, you can in a pinch but it won’t give you the best lemon flavor.
Eggs: Regular or organic eggs.
Mini Graham Cracker Crusts: You can buy Keebler graham cracker crusts or any store brand.
Optional for Garnish: Whipped cream, meringue or lemon zest.

How to make lemon pie with condensed milk

process shot of lemon pie with condensed milk

Instructions

Preheat your oven to 350°F.
In a mixing bowl, combine the sweetened condensed milk, lemon juice and lemon zest. Mix until fully combined using whisk or hand beaters.
Note: Do not add egg yolks until next step. Sometimes eggs yolk and lemon juice will curdle so it is best to add in stages.
Add egg yolks. Mix until fully combined using whisk or hand beaters.
Place mini graham cracker crusts onto a baking sheet and evenly spoon the mixture into the mini graham cracker crusts. About 3-4 tablespoons per crust. Do not overfill.
Bake lemon pies on 350°F for 6-8 minutes.
Remove from oven and allow to cool to room temperature and then transfer to refrigerator. Once fully cooled, serve and enjoy!
Optional Garnish: Whipped cream, meringue or lemon zest.

Lemon pie vs lemon meringue pie

Lemon pie and lemon meringue pie are popular desserts that feature a lemon filling. However, they utilize different ingredients and preparation methods.

Lemon pie filling is generally made by combining lemon juice, lemon zest, sweetened condensed milk and egg yolks.

The filling is poured into a regular or graham cracker pie crust and baked. The result is a sweet and tangy lemon pie with a smooth and creamy texture.

Lemon meringue pie is made with a lemon custard filling which uses egg whites, beaten until stiff peaks form and folded into the lemon pie filling mixture.

The pie is then topped with a fluffy meringue made from the beaten egg whites, sugar and cream of tartar and baked until the meringue is golden brown.

FAQ and expert tips

Can I use store-bought lemon juice instead of fresh lemon juice to make lemon pie with condensed milk?

You can use store bought lemon juice as a substitute in lemon pie with condensed milk but fresh lemon juice is preferable. Additionally, you will want to use fresh lemon zest for the additional lemon zing.

Can I use a different type of crust instead of graham cracker crust?

Absolutely! Feel free to use any homemade pastry crust or a store-bought pie crust but be sure to follow the baking instructions for the crust before adding your lemon pie filling.

Can lemon pie with sweetened condensed milk recipe be made ahead of time?

Yes! In fact, this is the perfect make-ahead summer dessert because it needs to cool fully in the refrigerator prior to serving.

Is it necessary to add lemon zest to a lemon pie recipe?

It’s not required but is highly recommended. The lemon zest gives an extra zing and stronger lemon flavor to the pie.

Can I add a meringue top to this lemon pie recipe?

Absolutely! You can add a meringue top to the pie or regular whipped cream with a sprinkle of lemon zest.

mini lemon pie with graham cracker crust garnished with whipped cream next to a fresh lemon.

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