Condensed milk lemon pie is a smooth, creamy, and tangy dessert that’s as easy as it is delicious. I make it with just a few simple ingredients—mostly pantry staples—and it bakes up into a luscious filling with bright lemon flavor in a crisp, buttery crust. Whether served chilled or at room temperature, it’s a classic that never fails to impress.

Why You’ll Love This Recipe

I love this recipe because it’s quick, foolproof, and always hits the spot. The condensed milk gives the pie a silky, rich texture while the lemon juice keeps it light and refreshing. It’s perfect for holidays, warm-weather gatherings, or whenever I need a no-fuss dessert that everyone loves. It also pairs perfectly with a dollop of whipped cream or fresh berries.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweetened condensed milk
Egg yolks
Fresh lemon juice
Lemon zest (optional, for extra flavor)
Graham cracker crust (homemade or store-bought)
Optional: whipped cream or powdered sugar for topping

Directions

I preheat the oven to 350°F (175°C).
In a mixing bowl, I whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and creamy.
I pour the filling into a prepared graham cracker crust and smooth the top.
I bake the pie for 15–18 minutes, just until the filling is set but still has a slight jiggle in the center.
I let the pie cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
I serve it chilled, topped with whipped cream or dusted with powdered sugar if desired.

Servings and timing

This pie serves 8. It takes about 10 minutes to prep, 15–18 minutes to bake, and at least 2 hours to chill before serving.

Variations

Sometimes I use a vanilla wafer or shortbread crust instead of graham cracker for a different twist. I’ve also added a pinch of salt to the filling to deepen the flavor, or folded in a bit of sour cream for extra tang. For a key lime version, I simply swap the lemon juice for key lime juice.

Storage/Reheating

I store the pie covered in the refrigerator for up to 5 days. It can also be frozen—once fully chilled, I wrap it tightly and freeze for up to 2 months. To serve, I thaw it in the fridge overnight. This pie is best served cold and doesn’t require reheating.

FAQs

Can I use bottled lemon juice?

Yes, but I prefer fresh lemon juice for the best flavor. The zest really enhances the brightness too.

Why is my pie runny?

It might not have baked long enough. I make sure the center is just set and give it enough chilling time in the fridge to firm up.

Can I use a homemade crust?

Absolutely. I mix graham cracker crumbs with melted butter and sugar, press it into a pie dish, and bake it for 8–10 minutes before adding the filling.

Can I make this ahead?

Yes, I often make it a day ahead. The flavor gets even better as it chills overnight.

Do I need to use egg yolks?

Yes, the yolks help the filling thicken and set properly. They also give the pie a richer texture.

Conclusion

Condensed milk lemon pie is a bright, creamy dessert that’s as simple to make as it is irresistible. I love how it comes together with just a few ingredients and delivers big flavor with minimal effort. Whether I’m serving it for guests or just treating myself, it’s always a refreshing, crowd-pleasing favorite.