Description
A bright, creamy lemon pie made with sweetened condensed milk for a luscious, no-fuss dessert that’s perfect chilled or at room temperature.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 3 large egg yolks
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tsp lemon zest (optional)
- 1 (9‑inch) graham cracker crust (homemade or store‑bought)
- Optional toppings: whipped cream, powdered sugar
Instructions
- Preheat oven to 350 °F (175 °C).
- In a bowl, whisk together condensed milk, egg yolks, lemon juice, and zest until smooth.
- Pour into the graham cracker crust and smooth the top.
- Bake for 15–18 minutes, until the filling is just set with a slight jiggle in the center.
- Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
- Serve chilled with whipped cream or a dusting of powdered sugar if desired.
Notes
- Crust variations: vanilla wafer or shortbread crust works beautifully.
- Add pinch of salt or a spoonful of sour cream to the filling for extra depth and tang.
- Substitute key lime juice for a tangy twist.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 260
- Sugar: 26 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 36 g
- Fiber: undefined
- Protein: 5 g
- Cholesterol: 85 mg
