This Lemon Pie With Condensed Milk is the pie I make when I want something sweet, tart, and completely fuss free.
It comes together with just a handful of pantry staples and a can of sweetened condensed milk, no fancy techniques required.
A buttery graham cracker crust holds a silky lemon filling that sets up firm enough to slice clean, and a cloud of whipped cream on top finishes it off perfectly.
If you’ve ever wanted a lemon dessert that feels a little nostalgic and a little bit special at the same time, this is the one.
It has quickly become just as requested on the blog as my Lemon Bars Recipe, and it takes even less hands on time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 3 hours 35 minutes (includes chilling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Lemon Pie With Condensed Milk
This pie has a tangy, sweet balance that makes it impossible to stop at one slice.
It uses only a few ingredients, most of which you probably already have on hand.
There’s no complicated meringue or fussy lattice work involved here, just a simple bake and a long chill.
It’s the kind of dessert that looks impressive on a table but takes very little actual effort.
- Comes together with just six main ingredients
- No candy thermometer or stand mixer required
- Sweet condensed milk balances the tartness of fresh lemon perfectly
- Make it a day ahead, since it needs to chill anyway
- A crowd pleasing dessert for spring, summer, or any potluck
Another favorite: Lemon Meringue Pie Recipe
Ingredients
Every ingredient here plays a role, from the buttery crust to the tangy, creamy filling.
Use fresh lemon juice if you can, since bottled juice tends to taste flat and one dimensional in a filling this simple.
- 1 1/2 cups graham cracker crumbs (about 11 full sheet crackers)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 4 large egg yolks
- 2 (14 ounce) cans sweetened condensed milk
- 2/3 cup fresh lemon juice (about 4 to 5 lemons)
- 1 tablespoon fresh lemon zest
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Thin lemon slices, for garnish (optional)
Read Also: Lemon Icebox Pie Recipe
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few reliable basics that make the process smoother.
A good zester and juicer will save you a lot of time when working through several lemons.
- 9 inch glass pie dish
- Large and medium mixing bowls
- Microplane zester
- Handheld citrus juicer
- Electric hand mixer
- Rubber spatula
- Wire cooling rack
- Measuring cups and spoons
I use most of this same setup when I bake my Lemon Cheesecake Recipe, so it’s worth having these tools on hand if lemon desserts are a regular thing in your kitchen.
Recommended Products for This Recipe
These are a few products I personally reach for every time I make this pie, based on years of testing lemon desserts in my own kitchen.
1. Microplane Zester
A sharp, fine zester makes all the difference when you’re pulling zest from several lemons without any bitter white pith.
It gives the filling a brighter, more fragrant lemon flavor than a box grater ever will.
2. Handheld Citrus Juicer
Squeezing four or five lemons by hand gets tiring fast, and a good press juicer gets every last drop out while keeping the seeds where they belong.
This little tool pays for itself the first time you use it.
3. 9 Inch Glass Pie Dish
A glass dish lets you see exactly how golden the crust is getting as it bakes, which helps you avoid overbaking.
It also transitions easily from oven to fridge without any worry about thermal shock.
4. Electric Hand Mixer
Whisking condensed milk filling by hand works, but a hand mixer gets it perfectly smooth in under a minute and whips your cream topping just as fast.
It’s one of those small appliances that earns its spot on the counter.
5. Glass Mixing Bowl Set
Having a few different sized glass bowls on hand makes prepping the crust, filling, and topping so much easier since you’re not constantly washing the same bowl.
They also stack neatly, which is a bonus in a small kitchen.
You might also enjoy: Key Lime Pie Bars Recipe
Step-by-Step Instructions: How to Make Lemon Pie With Condensed Milk
1. Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (180°C) and set an oven rack in the center position.
- In a medium mixing bowl, stir together the graham cracker crumbs and granulated sugar until evenly combined.
- Pour in the melted butter and stir with a fork until the mixture looks like wet sand and every crumb is moistened.
- Tip the mixture into your 9 inch pie dish and press it firmly and evenly across the bottom and up the sides using the back of a measuring cup or your fingers.
- Make sure the crust is compact, since a loose crust tends to crumble apart when you slice the finished pie.
2. Bake the Crust
- Place the pressed crust in the preheated oven and bake for 8 to 9 minutes, just until the edges turn lightly golden.
- Remove the crust from the oven and set it on a wire cooling rack.
- Let it cool for about 10 minutes while you prepare the filling. It does not need to be fully cool before you add the filling.
- Leave the oven on, since you will bake the filled pie shortly after.
3. Make the Lemon Condensed Milk Filling
- In a large mixing bowl, add the egg yolks and beat with a hand mixer on medium speed for about 2 minutes, until they turn pale yellow and slightly thickened.
- Pour in both cans of sweetened condensed milk and beat again until fully smooth and combined, about 1 minute.
- Add the fresh lemon juice and lemon zest, then mix on low speed just until everything is incorporated.
- The mixture will thicken slightly as the acid from the lemon juice reacts with the condensed milk, which is exactly what you want.
- Avoid overmixing at this stage, since you only need everything evenly blended.
4. Bake the Pie
- Pour the lemon filling into the warm, pre-baked crust and spread it into an even layer with a rubber spatula.
- Bake at 350°F (180°C) for 15 to 18 minutes, until the edges of the filling are set and the center has just a slight jiggle when you gently nudge the dish.
- Do not overbake, since the filling will continue to firm up as it cools and chills.
- Remove the pie from the oven and let it cool on the counter for 30 minutes.
5. Chill the Pie
- Once the pie has cooled to room temperature, cover it loosely with plastic wrap.
- Refrigerate for at least 3 hours, or until fully chilled and set. Overnight chilling works well if you are prepping ahead.
- The pie needs this chilling time for clean slices, so try not to rush it.
6. Make the Whipped Cream and Serve
- Just before serving, add the cold heavy whipping cream, powdered sugar, and vanilla extract to a chilled mixing bowl.
- Beat with a hand mixer on medium high speed for 2 to 3 minutes, until soft to medium peaks form.
- Spread or pipe the whipped cream over the chilled pie, covering it completely or leaving a decorative border, whichever you prefer.
- Garnish with thin lemon slices or extra lemon zest if desired.
- Slice with a sharp knife dipped in warm water for the cleanest cuts, wiping the blade between slices.
Read Also: Lemon Cranberry Meringue Pie Recipe
Tips for The Best Lemon Pie With Condensed Milk
A few small details make a big difference between a good version of this pie and a great one.
Most of these tips come down to using fresh ingredients and giving the pie enough time to properly set.
- Always use fresh lemon juice rather than bottled, since it gives a brighter, less metallic flavor
- Bring your eggs to room temperature before mixing for a smoother filling
- Do not skip the pre-bake on the crust, or it may turn soggy under the filling
- Watch the bake time closely, since an overbaked filling can crack as it cools
- Chill the pie fully before slicing, even if that means making it the night before
These same principles apply when I make my Lemon Cream Pie Recipe, since both rely on a properly set custard style filling.
Serving Suggestions
This pie is rich and tangy enough to stand entirely on its own, but a few pairings make it feel like a full dessert spread.
I like serving it chilled straight from the fridge, especially on warm afternoons.
- A dusting of extra lemon zest right before serving
- Fresh berries on the side for a pop of color and sweetness
- A scoop of vanilla ice cream alongside a warm slice
- Iced tea or lemonade to keep the citrus theme going
- A light coffee or espresso to balance the sweetness
For a lighter option, try: No Bake Strawberry Lemon Swirl Tart
Variations of Lemon Pie With Condensed Milk
Once you’ve made the classic version, it’s easy to switch things up based on what you’re craving or what you have on hand.
These tweaks keep the same easy method while changing the final flavor or texture.
- Swap half the lemon juice for lime juice for a citrus blend flavor
- Use an Oreo crust instead of graham cracker for a chocolate twist
- Add a thin layer of raspberry or blueberry jam under the filling
- Top with a torched meringue instead of whipped cream for a classic pie look
- Stir in a touch of coconut extract for a tropical variation
This is very similar in method to my Key Lime Cheesecake Recipe, which uses the same condensed milk base with lime instead of lemon.
Storage and Reheating
This pie is a chilled dessert, so it does not need reheating and actually tastes best served cold.
Proper storage keeps the crust from getting soggy and the filling tasting fresh.
- Store covered in the refrigerator for up to 4 days
- Add the whipped cream topping just before serving if making ahead, for the freshest texture
- Freeze the unfrosted pie, tightly wrapped, for up to 1 month
- Thaw frozen pie overnight in the refrigerator before topping and serving
- Avoid leaving the pie at room temperature for more than 2 hours
This same storage approach works well for my No Bake Cheesecake Recipe, since both rely on refrigeration to stay fresh and sliceable.
Nutritional Facts
These values are estimated per slice, based on 8 slices per pie.
- Calories: 380
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 130mg
- Sodium: 210mg
- Total Carbohydrates: 54g
- Sugar: 45g
- Protein: 7g
For a lower sugar alternative, my Sugar Free Lemon Meringue Pie Recipe uses a similar filling method with a sugar substitute.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients do offer some genuine nutritional value.
Lemons in particular bring more to the table than just flavor.
- Lemon juice is a good source of vitamin C, which supports immune health
- Eggs provide protein along with vitamin D and choline
- Dairy from the condensed milk and cream contributes calcium
- Lemon zest contains plant compounds linked to antioxidant activity
If you enjoy the immune boosting properties of citrus, my Lemon Cucumber Detox Water Recipe is a refreshing way to get more lemon into your day outside of dessert.
FAQs About Lemon Pie With Condensed Milk
1. Can I use bottled lemon juice instead of fresh?
You can, but the flavor will be noticeably flatter and slightly more acidic tasting.
Fresh lemon juice gives this pie its bright, rounded citrus flavor, so it’s worth the extra few minutes of squeezing.
2. Why is my filling runny after chilling?
This usually means the pie was underbaked or wasn’t chilled long enough.
Give it the full 3 hours in the refrigerator, and check that the center was only slightly jiggly, not liquid, when it came out of the oven.
3. Can I make this pie without baking it?
Yes, some versions of this pie are made icebox style, where the filling is poured into the crust and simply frozen or refrigerated until set.
Baking it briefly, as this recipe does, gives a slightly firmer and more traditional pie texture.
4. Can I use a store bought graham cracker crust?
Absolutely, a store bought crust works fine if you’re short on time.
Just note that pre-made crusts are often a bit shallower, so you may have a small amount of extra filling left over.
5. How do I know when the pie is fully set?
The pie is ready to come out of the oven when the outer edges look set and only the very center has a slight wobble.
It will finish setting completely as it cools and chills in the refrigerator.
Lemon Pie With Condensed Milk
Ingredients
- 1 1/2 cups graham cracker crumbs about 11 full sheet crackers
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 4 large egg yolks
- 2 14 ounce cans sweetened condensed milk
- 2/3 cup fresh lemon juice about 4 to 5 lemons
- 1 tablespoon fresh lemon zest
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- thin lemon slices for garnish (optional)
Equipment
- 9-inch glass pie dish
- Large mixing bowl
- Medium mixing bowl
- Handheld citrus juicer
- Rubber spatula
- Wire cooling rack
- Measuring cups and spoons
Method
- Preheat oven to 350°F (180°C) with rack in center.
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until mixture resembles wet sand.
- Press mixture firmly into bottom and up sides of a 9-inch pie dish using the back of a measuring cup or your fingers.
- Bake crust for 8 to 9 minutes until edges are lightly golden. Cool on a wire rack for 10 minutes. Keep oven on.
- In a large bowl, beat egg yolks with a hand mixer on medium for 2 minutes until pale and slightly thickened.
- Add both cans of sweetened condensed milk and beat until fully smooth and combined, about 1 minute.
- Add fresh lemon juice and lemon zest, mixing on low just until incorporated. Mixture will thicken slightly.
- Pour filling into the warm crust and spread evenly with a rubber spatula.
- Bake for 15 to 18 minutes until edges are set and center has a slight jiggle. Do not overbake.
- Remove from oven and cool on the counter for 30 minutes.
- Cover loosely with plastic wrap and refrigerate for at least 3 hours or overnight until fully set.
- Just before serving, beat cold heavy cream, powdered sugar, and vanilla in a chilled bowl until soft to medium peaks form.
- Spread or pipe whipped cream over the chilled pie. Garnish with lemon slices or extra zest if desired.
Nutrition
Notes
- Always use fresh lemon juice rather than bottled for a brighter, less metallic flavor.
- Bring eggs to room temperature before mixing for a smoother filling.
- Do not skip pre-baking the crust or it may turn soggy under the filling.
- Watch the bake time closely; an overbaked filling can crack as it cools.
- Chill the pie fully before slicing, even if that means making it the night before.
- Add whipped cream topping just before serving if making ahead for the freshest texture.
- Store covered in the refrigerator for up to 4 days.
- Freeze the unfrosted pie tightly wrapped for up to 1 month; thaw overnight in the refrigerator before topping.
- Substitute half the lemon juice with lime juice for a citrus blend variation.
- Use an Oreo crust instead of graham cracker for a chocolate twist.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Lemon Pie With Condensed Milk is proof that a dessert doesn’t need to be complicated to be memorable.
It’s tangy, creamy, and just sweet enough, with a crust that holds everything together perfectly.
Give it a try the next time you want something simple but special, and let me know how it turns out in the comments below.
If you loved this recipe, I’d really appreciate it if you shared it so other lemon lovers can find it too.
Recommended:
- Gluten Free Lemon Meringue Pie Recipe
- Lemon Cheesecake Bars Recipe
- Sweet Potato Pie With Condensed Milk
- Pumpkin Pie With Sweetened Condensed Milk
- Cranberry Meringue Pie Recipe
