Creamy Condensed Milk Lemon Pie

Citrusy condensed milk lemon pie is sweet, tangy, and creamy. Made with a classic graham cracker crust, the lemon pie recipe uses fresh lemon juice and zest for the ultimate lemon flavor.

Ingredients

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated white sugar.

• 6 tbsp butter, melted.

Lemon Filling

• 2 x 14-oz cans sweetened condensed milk.

• 1 cup fresh lemon juice (approx. 6 large lemons)

• 6 large egg yolks

• 2 tbsp finely grated lemon zest

Instructions

1. Preheat oven. Adjust a rack in the center of the oven and preheat to 350°F.

2. Mix the crust. Add the graham cracker crumbs, sugar, and melted butter into a mixing bowl and stir until moistened and well combined.

3. Fill the pan. Transfer the crumb mixture into a 9-in deep-dish pie pan. Press the crumbs tightly into the bottom and up the sides of the pie dish. Set aside.

4. Mix filling. Pour the sweetened condensed milk into a large mixing bowl and add the egg yolks and lemon zest. Beat on low until combine. Add the lemon juice and mix with electric mixer until well combined and you no longer see any juice. The lemon juice will thicken the condensed milk.

5. Bake. Pour the lemon filling into the prepared pie crust. Bake 30 minutes. The lemon pie is done when the edges are set and only slightly jiggly in the center.

6. Cool & refrigerate. Remove the pie from the oven and let cool on a wire rack. Once cool, cover the pan with something that does not touch the top of the pie filling (I would suggest a cake holder with cover) and refrigerate until firm; 5 to 6 hours or overnight, and you can chill the pie for up to 3 days.

7. Garnish. Decorate the pie as desired. I add whipped cream, lemon slices, a sprinkle of lemon zest.

8. Serve. Slice the pie into 10 to 12 pieces and serve cold.

9. Store. Store leftover condensed milk lemon pie in the refrigerator and consume within 5 days.

Whipped Cream Topping

You can decorate your condensed milk lemon pie any way you want. The one you see in the photo was garnished with whipped cream, fresh lemon slices, and lemon rind. To make the whipped cream topping, you’ll need:

• 1 1/2 cups heavy cream, cold

• 1/3 cup / 45 g / 1.6 oz powdered sugar

• 1/2 tsp vanilla extract

Instructions:

1. Place the cold heavy cream, powdered sugar, and vanilla extract into a large mixing bowl.

2. Whip on high speed until stiff peaks form.

3. Transfer the whipped cream into a piping bag fitted with a large open star piping tip (nozzle).

4. Pipe tuffs of cream around the edges of the lemon pie and arrange half and quarter lemon slices between the swirls. Sprinkle with lemon zest, if desired.

5. Alternately, spread the whipped cream in an even layer onto the pie and garnish with lemon zest and thinly sliced lemons.