Hello friends! Today we are making a delicious Lemon Pie with Condensed Milk. This pie is easy to make, absolutely delicious, and certain to be a hit with anyone who tries it.
Our Lemon Pie with Condensed Milk features an almond cookie crust, a delicious creamy and tangy filling, and it’s topped with caramelized lemon slices.
Today’s post is sponsored by Eagle Brand® Sweetened Condensed Milk, but all opinions are my own.
Remember to watch the video on this page or on YouTube, showing you how easy this Lemon Pie with Condensed Milk is to make.
The almond crust takes a bit of work and resting time, but if you chose to go with a graham cracker crust, or a pre-made crust from the store, this pie could be made in less than 30 minutes.
The filling is basically the easiest thing in the world, all you have to do is place the ingredients together in a bowl and mix them together before pouring the mixture in the bottom of a pre-baked crust, and then baking about 20 more minutes.
Once baked the pie will look set around the edges and slightly jiggly in the center.
Remember to let it cool down completely, and chill before slicing and serving.
The filling of this Lemon Pie tastes just like lemon curd, but better, because it’s richer and creamier.
You will be obsessed!
And the caramelized lemon slices are divine! I chose to make them to top the pie because I often make them at home, and we eat them as a treat as they are. So even better if they are on top of a delicious pie!
Eagle Brand® Sweetened Condensed Milk is my ultimate favorite brand of condensed milk! It’s a staple in my pantry and in my kitchen. I have numerous condensed milk recipes here on the blog.
The only ingredients in Eagle Brand® Sweetened Condensed Milk are milk and sugar, and adding it to recipes will provide a fudgy, rich, and silky quality to your desserts!
Trust me, I am an expert when it comes to condensed milk desserts.
And that’s why I had to make this Lemon Pie with condensed milk, it couldn’t go any other way. I was used to making this recipe using limes instead, for a key lime pie version. Though I prefer it even better with lemons.
The added lemon zest gives this pie a boost of citrus flavor, which goes so well with the rich and creamy texture of the condensed milk filling.
If you like this Lemon Pie with condensed milk, check out my other condensed milk recipes here:
- No-bake White Chocolate Cheesecake
- Dulce de Leche Apple Cake
- No-bake Chocolate Cheesecake Pie
- No-bake Flan
- No-bake Blueberry Cheesecake Pie
- Matcha Pie
- No-bake Pistachio Pie
- Chocolate Peanut Butter Fudge
- Nutella Fudge
- Dulce de Leche Fudge
Thank you so much for reading, I hope you enjoyed today’s recipe!
If you make this Lemon Pie with condensed milk leave a comment below or tag me on instagram, I love seeing your creations!
Lemon Pie with Condensed Milk
Almond Cookie Crust
unsalted butter at room temperature
powdered sugar sifted
- 1 1/4
Condensed Milk Lemon Pie Filling
cans Eagle Brand® Sweetened Condensed Milk
Caramelized Lemon Slices
120 ml water
100 grams granulated sugar
In the bowl of an electric mixer, beat the butter for about 1 minute. Add the powdered sugar and beat for another 2 minutes at medium speed.
- Add the egg and vanilla extract. Mix to completely incorporate the egg.
- Then add the almond flour and salt. Mix to combine.
- Add the all-purpose flour and mix on low briefly or with a spoon to combine ingredients. Mix just until flour has been fully incorporated. You can finish mixing with a spatula so the dough doesn’t get over worked with the mixer.
- Wrap the dough in plastic wrap and press it lightly into a small disk. Leave it in the refrigerator for about 2 hours.
- Pre-heat the oven to 350ºF.
- Remove the dough from the fridge.
- Sprinkle some flour on the counter.
- Roll out the dough until it’s about 1/4” thick, and 12” in diameter.
- Lift the dough up and transfer it to the tart or pie pan. I used a 8” deep tart pan, it will also work with a 9” pan.
- Press the dough down the bottom and up the sides of the tart pan. Use a knife to trim off the excess at the top.
- Prick the bottom of the crust with the knife or a fork.
- Place the crust in the freezer for 15 minutes or in the fridge for at least 30 minutes before baking.
- Line the bottom of the crust with a piece of parchment paper and fill it up with beans or pie weights.
Bake the pie crust for about 12 minutes, until the sides are golden.
- Remove the pie weights from the bottom of the crust, and bake the pie for another 5 to 10 minutes, until the bottom of the crust is fully baked and slightly golden.
- You can also use pie shields or pieces of aluminum foil to protect the sides of the pie crust from baking too much. Watch the video to see how I easily do this.
Remove the pie crust from the oven once golden all over. Then make the filling.
Condensed Milk Lemon Pie Filling
- Add the Eagle Brand® Sweetened Condensed Milk, egg yolks, lemon juice, lemon zest to a large bowl. Mix on medium high with an electric mixer until completely incorporated.
- Pour the filling into the baked crust.
- Bake in the pre-heated 350ºF oven for 18 to 20 minutes, until the pie is slightly jiggly in the middle, but completely set around the edges.
- Remove from the oven.
- Let it cool down and then rest it in the fridge overnight before slicing and serving
- I drizzled melted white chocolate on top of the pie and topped with the Caramelized Lemon Slices and some rosemary sprigs.
Caramelized Lemon Slices
- Place the water and sugar in a large pot. I like to use a large sauce pan to do this. Bring the water and sugar to a boil over high heat, and once the sugar has dissolved, reduce the heat to medium, and add the lemon slices to the pan. Try to keep them in an even layer, which is why it helps to use a large pan. Let the lemon slices cook in the syrup for 20 minutes or so, until the syrup is very thick and the rind of the lemon slices is almost translucent. The lemon slices will start to caramelize and get slightly brown.
- Using a fork, remove one slice at a time, making sure to let each slice drip any excess syrup on the side of the pan as you remove them. Place them on a baking sheet lined with silicone or parchment paper, and let them dry for a few hours, preferably overnight.
Crust: You can make the crust ahead, roll it out, line the bottom of the tart pan, cover it with plastic wrap and keep it in the freezer for up to 3 weeks, or in the fridge for up to 2 days.