Condensed Milk Lemon Pie (Print Version)

Creamy lemon pie with graham cracker crust and zesty lemon filling, topped with whipped cream garnish.

# Ingredients:

Crust

01 - 200 grams crushed graham crackers (or digestive biscuits)
02 - 113 grams melted unsalted butter
03 - 25 grams granulated sugar

Filling

04 - 397 grams sweetened condensed milk (1 can, 14 oz)
05 - 120 milliliters fresh lemon juice
06 - 1 tablespoon lemon zest
07 - 3 egg yolks (for baked version only)

Optional Topping

08 - Whipped cream
09 - Lemon slices or additional lemon zest for garnish

# Instructions:

01 - Preheat oven to 175°C (350°F) if preparing baked version.
02 - Combine crushed graham crackers, melted butter, and sugar in a bowl until evenly mixed.
03 - Press the crust mixture firmly into a pie dish, covering the bottom and sides evenly.
04 - Bake crust for 8 to 10 minutes and then allow it to cool completely.
05 - Whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks if baking until smooth and slightly thickened.
06 - Pour the filling into the cooled crust and spread evenly.
07 - For baked version, bake filling for 12 to 15 minutes until set but slightly jiggly.
08 - For no-bake version, omit egg yolks and refrigerate for at least 4 hours until fully set.
09 - Chill the pie to enhance texture and flavor prior to serving.
10 - Top with whipped cream and garnish with lemon slices or additional zest.

# Notes:

01 - Use fresh lemon juice and zest for the best citrus flavor.

Back