Lemon Pie w/ Condensed Milk (3 Ingredient Filling)
This lemon pie with condensed milk is made with 2 ingredient graham cracker crust and filled with a sweet and tangy lemon filling.
Ingredients
For the crust
- 2 cups Graham crackers crumbs
- 7 tablespoon Butter melted, unsalted
For the pie filling
- 28 oz Sweetened condensed milk 2 14 oz cans
- 1 cup Lemon juice freshly squeezed
- 2 tablespoon Lemon zest
- 4 Egg yolks
- 1 teaspoon Vanilla extract optional
Instructions
- Preheat an oven to 180c (350f) and prepare a 9 inch pie pan on the side.
- Make the crust: Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the graham crackers crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch pie pan, pressing evenly and firmly into the pan. Bake in a 180c (350f) preheated oven for 8 minutes. Remove from the oven and let it cool while you make the filling.
- Into a large mixing bowl, add the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and vanilla extract (optional), and mix with a whisk until well combined.
- Pour the pie filling onto the graham cracker crust and bake in a 180c (350f) preheated oven for 25 minutes or until the edges of the pie are set and the middle is still wobbly when you shake it.
- Allow the pie to cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best. Top the pie with freshly made whipped cream, and lemon zest.
Notes
- Don’t open the oven door before the pie is fully baked or about to be baked! Drastic changes in the temperature of the pie while baking can cause the pie to crack.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Press Firmly into Pan. When forming your crust, press it firmly into the bottom and up the sides of your pie pan to ensure it holds its shape during baking.
- For a smooth and creamy pie, make sure that you are using room-temperature ingredients. Before you begin to make this pie, make sure that your eggs and sweetened condensed milk are at room temperature.
- Zest before juicing. Always zest your lemons before juicing them. This makes the process much easier and ensures you get the most out of each lemon.
- Use fresh, tart lemons for the filling. The acidity of fresh lemons will perfectly balance the sweetness of the pie.
- Use fresh lemon juice. The key to a great lemon bar is the use of fresh, tart lemon juice. Avoid using bottled or concentrated lemon juice, as it can lack the depth of flavor you're looking for.
- Release air bubbles by tapping the pan onto a flat surface.
- Cool gradually. After baking, let your pie cool gradually at room temperature before refrigerating it to prevent cracks in the filling from sudden temperature changes.
Nutrition
Calories: 541kcalCarbohydrates: 74gProtein: 11gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 157mgSodium: 358mgPotassium: 460mgFiber: 2gSugar: 60gVitamin A: 707IUVitamin C: 19mgCalcium: 323mgIron: 2mg
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