Condensed Milk Lemon Pie (Creamy & Tangy)

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  • April 12, 2026
Breakfast

A smooth, creamy lemon pie with a buttery crust and refreshing citrus flavor — super easy and perfect for any dessert table!

📝 Ingredients

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter (melted)

For the Filling:

  • 1 can (14 oz) sweetened condensed milk
  • 3 large egg yolks
  • ½ cup fresh lemon juice
  • 1 teaspoon lemon zest

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

 

 

 

 

 

 

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Crust

  • Preheat oven to 180°C (350°F)
  • In a bowl, mix:
    • Graham cracker crumbs
    • Sugar
    • Melted butter
  • Press mixture firmly into pie dish (bottom + sides)

Step 2: Bake the Crust

  • Bake for 8–10 minutes
  • Remove and let it cool slightly

Step 3: Make the Filling

In a bowl:

  • Whisk egg yolks
  • Add condensed milk and mix
  • Add lemon juice and zest

👉 Mix until smooth and creamy

Step 4: Fill the Pie

  • Pour filling into prepared crust
  • Spread evenly

Step 5: Bake Again

  • Bake for 12–15 minutes
  • Filling should be set but slightly soft in center

Step 6: Cool & Chill

  • Let pie cool at room temperature
  • Refrigerate for at least 3–4 hours (important for setting)

Step 7: Make Whipped Cream

  • Beat heavy cream and powdered sugar
  • Whip until soft peaks form

Step 8: Decorate & Serve

  • Spread or pipe whipped cream on top
  • Garnish with lemon slices or zest
  • Slice and serve chilled

 

 

 

 

 

✅ Tips for Perfect Lemon Pie

  • Use fresh lemon juice for best flavor
  • Do not overbake — filling should be slightly jiggly
  • Chill properly for clean slices
  • Press crust firmly so it doesn’t crumble

❓ Frequently Asked Questions (FAQ)

1. Why is my pie not setting?

It needs more chilling time or may be underbaked slightly.

2. Can I make this without eggs?

Yes! Skip eggs and increase lemon juice slightly — it will still set due to condensed milk.

3. Can I use digestive biscuits instead?

Yes, they work perfectly as a crust substitute.

4. How long does it last?

  • Refrigerator: up to 4–5 days
  • Keep covered

5. Can I freeze lemon pie?

Yes:

  • Freeze without whipped cream
  • Thaw in fridge before serving

6. Why is my crust crumbly?

Not enough butter or not pressed firmly enough.

7. Can I make it no-bake?

Yes! Skip baking and chill longer (6–8 hours), though texture will be softer.

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