This Lemon Pie with Sweetened Condensed Milk is the perfect mix of creamy, tangy, and sweet—all tucked into a buttery graham cracker crust. It’s one of those magical recipes that tastes like sunshine and comes together with just a few ingredients.
Perfect for spring, summer, holidays, or any day you need a little citrusy pick-me-up, this pie is always a crowd-pleaser. No fuss, no complicated steps—just a luscious lemon filling that sets beautifully in the fridge. Kids and adults alike will love every bite. 💛
🛒 What You’ll Need
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted butter
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 3 egg yolks
- ½ cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
Optional Topping:
- Whipped cream
- Extra lemon zest or lemon slices for garnish
👩🍳 Pro Tips for Lemon Pie Perfection
- Use fresh lemon juice for the best flavor—bottled just won’t compare.
- Zest lemons before juicing to make it easier.
- Don’t overbake—the filling should be just set, not browned.
- Chill completely before serving for clean slices.
- Add whipped cream right before serving to keep it fresh and fluffy.
🛠 Tools You’ll Need
- 9-inch pie pan
- Mixing bowls
- Whisk
- Citrus juicer
- Microplane or zester
- Rubber spatula
🔄 Substitutions & Variations
- Crust: Use a store-bought graham crust or swap in a vanilla wafer crust
- Dairy-free: Use coconut condensed milk and coconut whipped cream
- Make it a meringue pie: Use leftover egg whites to whip into a meringue topping!
- Add blueberries or raspberries on top for a pop of color and flavor
⏰ Make Ahead Tips
- Make the pie a day ahead and refrigerate overnight
- Crust can be made 2 days ahead and stored at room temp
- Add whipped cream topping just before serving
👩🍳 How to Make Lemon Pie with Sweetened Condensed Milk
1. Make the Crust
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie pan and bake for 8–10 minutes, then cool slightly.
2. Mix the Filling
In a bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and zest until smooth and creamy.
3. Pour & Bake
Pour filling into pre-baked crust. Bake for 15–17 minutes, or until just set but still slightly jiggly in the center.
4. Chill & Garnish
Let pie cool at room temperature, then refrigerate for at least 4 hours (or overnight). Top with whipped cream, lemon zest, or lemon slices before serving.
🧊 Leftovers & Storage
- Refrigerate: Store covered in fridge for up to 4 days
- Freeze: Freeze whole pie (without whipped cream) for up to 2 months—thaw in fridge overnight
- Tip: Add fresh toppings just before serving if storing long term
🍋 A Slice of Sunshine
This Lemon Pie with Condensed Milk is simple, refreshing, and full of that sweet-tart magic that makes lemon lovers swoon. It’s the kind of recipe you’ll find yourself coming back to again and again—especially once you realize how easy and foolproof it is.
Tried it? Let me know how it turned out—or if your family went back for seconds (or thirds)! 💬🥧🍋
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