Lemon Pie with Condensed Milk

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 290kcal

Author Aubrey

Cost $8

Equipment

1 Baking sheet, cooling rack, hand beater
1 Whisk or Hand Blender/Beaters

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

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.

Nutrition