Dessert - Lemon pie with condensed milk recipes

Author: Karen Taylor  

Made with 6 simple ingredients and a classic graham cracker crust, the lemon pie recipe uses fresh lemon juice and zest for the ultimate lemon flavor. lemon icebox pie) has a creamy sweet and tangy filling, crumbly cookie crust, and whipped cream topping.

Lemon Pie with Condensed Milk

Lemon Pie with Condensed Milk
This Lemon Pie features an almond cookie crust, a creamy and tangy lemon filling and caramelized lemons on top.
Provided by: camila
Total time: 90 minutes
Cook time: 30 minutes
Prep time: 60 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 14
  • 6 tbsp unsalted butter at room temperature (85 grams)
  • 1/2 cup powdered sugar sifted (62 grams)
  • 3 tbsp almond flour
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 1 egg
  • 1 1/4 cup all-purpose flour (160 grams)
  • 2-14 oz. cans Eagle Brand® Sweetened Condensed Milk
  • 3 yolks
  • 1 cup lemon juice
  • 2 tbsp lemon zest
  • 1/2 cup 120 ml water
  • 1/2 cup 100 grams granulated sugar
  • 2 sliced lemons
  • Serving Size: 1 slice
  • Calories: 300 kcal
How to cook:
  1. Almond Crust
  2. 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.
  3. Add the egg and vanilla extract. Mix to completely incorporate the egg.
  4. Then add the almond flour and salt. Mix to combine.
  5. 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.
  6. Wrap the dough in plastic wrap and press it lightly into a small disk. Leave it in the refrigerator for about 2 hours.
  7. Pre-heat the oven to 350ºF.
  8. Remove the dough from the fridge.
  9. Sprinkle some flour on the counter.
  10. Roll out the dough until it’s about 1/4” thick, and 12” in diameter.
  11. 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.
  12. 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.
  13. Prick the bottom of the crust with the knife or a fork.
  14. Place the crust in the freezer for 15 minutes or in the fridge for at least 30 minutes before baking.
  15. Line the bottom of the crust with a piece of parchment paper and fill it up with beans or pie weights.
  16. Bake the pie crust for about 12 minutes, until the sides are golden.
  17. 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.
  18. 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.
  19. Remove the pie crust from the oven once golden all over. Then make the filling.
  20. Condensed Milk Lemon Pie Filling
  21. 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.
  22. Pour the filling into the baked crust.
  23. 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.
  24. Remove from the oven.
  25. Let it cool down and then rest it in the fridge overnight before slicing and serving
  26. To decorate
  27. I drizzled melted white chocolate on top of the pie and topped with the Caramelized Lemon Slices and some rosemary sprigs.
  28. Caramelized Lemon Slices
  29. 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.
  30. 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.
Notes: Lemon Cream Pie Recipe, Ingredients · 1 (6 oz.) prepared graham cracker crust · 3 large egg yolks · 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk · 1/2 cup lemon juice · Frozen

Lemon Pie with Condensed Milk

Hello friends! Today we are making this delicious Lemon Pie with Condensed Milk! Our Lemon Duration: 7:01

Condensed Milk Lemon Pie Recipe

Condensed Milk Lemon Pie Recipe
Citrusy condensed milk lemon pie is sweet, tangy, and unbelievably creamy. Made with 6 simple ingredients and a classic graham cracker crust, the lemon pie recipe uses fresh lemon juice and zest for the ultimate lemon flavor. A true delight!
Provided by: Cyna | Country Hill Cottage
Total time: 415 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 7
  • 1 1/2 cups / 200 g / 7 oz graham cracker crumbs (approx. 11 full-sheet graham crackers)
  • 1/4 cup / 50 g / 1.8 oz granulated (white) sugar
  • 6 tbsp / 85 g / 3 oz butter, melted
  • 2 x 14-oz cans / 880 g sweetened condensed milk
  • 1 cup / 240 ml / 8 fl oz fresh lemon juice (approx. 6 large lemons)
  • 6 large egg yolks
  • 2 tbsp finely grated lemon zest
  • Calories: 403 calories
  • Carbohydrate: 55 grams carbohydrates
  • Cholesterol: 149 milligrams cholesterol
  • Fat: 17 grams fat
  • Fiber: 1 grams fiber
  • Protein: 10 grams protein
  • Saturated Fat: 9 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 251 milligrams sodium
  • Sugar: 45 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 7 grams unsaturated fat
How to cook:
  1. Preheat oven. Adjust a rack in the center of the oven and preheat to 350°F / 180°C / gas mark 4.
  2. Mix the crust. Add the graham cracker crumbs, sugar, and melted butter into a mixing bowl and stir until moistened and well combined.
  3. Fill the pan. Transfer the crumb mixture into a 9-in / 23 cm deep-dish pie pan. Press the crumbs tightly into the bottom and up the sides of the pie dish. Set aside.
  4. Mix filling. Pour the sweetened condensed milk into a large mixing bowl and add the egg yolks and lemon zest. Whisk to combine. Add the lemon juice and whisk vigorously until well combined and you no longer see any juice. The lemon juice will thicken the condensed milk.
  5. Bake. Pour the lemon filling into the prepared pie crust. Bake 25 to 30 minutes. The lemon pie is done when the edges are set and only slightly jiggly in the center.
  6. Cool & refrigerate. Remove the pie from the oven and let cool on a wire rack. Once cool, cover the pan and refrigerate until firm for at least 3 hours before serving. 5 to 6 hours or overnight is ideal, and you can chill the pie for up to 3 days.
  7. Garnish. Decorate the pie as desired. I dressed up my pie with puffs of whipped cream, lemon slices, a sprinkle of lemon zest, and sliced almonds.
  8. Serve. Slice the pie into 10 to 12 pieces and serve cold. Enjoy!
  9. Store. Store leftover condensed milk lemon pie in the refrigerator and consume within 5 days.
Notes: Easy 4 Ingredient Lemon Pie, Zest and juice the lemon. · In a large mixing bowl, stir together the whipped topping, sweetened condensed milk, lemon juice and lemon zest.

Creamy Lemon Pie

Creamy Lemon Pie
Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.
Provided by: Sally
Total time: 220 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8
  • 9 (135g) full-sheet graham crackers
  • 1/2 cup (62g) salted almonds (I used roasted)
  • 1 Tablespoon granulated sugar
  • 5 Tablespoons (72g) unsalted butter, melted
  • 2 (14 ounce weight) cans full-fat sweetened condensed milk
  • 3/4 cup (180ml) fresh lemon juice (about 4 lemons)
  • 4 large egg yolks*
  • garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping
How to cook:
  1. Preheat oven to 350°F (177°C).
  2. Make the crust
  3. Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.
  4. Make the filling
  5. Whisk the sweetened condensed milk, lemon juice, and egg yolks together– or use an electric mixer. Pour into warm crust.
  6. Bake the pie for 18-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
  7. Garnish as desired. Store leftovers in the refrigerator for up to 1 week.
Notes: Eagle Brand Lemon Cream Pie Recipe, Preheat the oven to 325 degrees F (165 degrees C). Place egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Add sweetened condensed

Easy Lemon Pie with Condensed Milk (Lemon Icebox Pie)

Easy Lemon Pie with Condensed Milk (Lemon Icebox Pie)
This easy lemon pie with condensed milk (a.k.a. lemon icebox pie) has a creamy sweet and tangy filling, crumbly cookie crust, and whipped cream topping. It is easy to prepare and super delish, making the best lemon pie ever on a hot summer day!
Provided by: Denise Browning
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 11
  • 2 ¾ cups cookie crumbs
  • 6 tablespoons granulated sugar
  • 1/2 cup (plus 3 tablespoons) unsalted butter (melted)
  • 9 large egg yolks (at room temperature)
  • 3 cans sweetened condensed milk (14 oz or 396 g each)
  • 1 ½ cups fresh lemon juice (preferably Meyer lemons)
  • 1 tablespoon fresh lemon zest
  • 1 cup heavy whipping cream (chilled)
  • 2 tablespoons confectionary sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 sliced lemon
  • Calories: 478 kcal
  • Carbohydrate: 32 g
  • Protein: 7 g
  • Fat: 37 g
  • Saturated Fat: 18 g
  • Cholesterol: 300 mg
  • Sodium: 210 mg
  • Fiber: 1 g
  • Sugar: 11 g
  • Unsaturated Fat: 16 g
  • Serving Size: 1 serving
How to cook:
  1. For the pie crust: Preheat the oven to 350º F (about 180º C). Grease a 10-inch (25.4 cm) non-stick springform pan pan with unsalted butter or lightly spray with a non-stick vegetable spray. Reserve! If using a standard pie pan or dish (9-inch), cut the recipe in half (ingredients) because the pie dish is not as deep as a springform pan. The baking time will be the same!
  2. In a separate bowl, mix together the cookie crumbs, sugar, and melted butter. Press onto the bottom of the prepared pan, as well as up the sides (to a height of 1 inch or 2.5 cm).
  3. Bake for approximately 10 minutes or until set. Remove from oven, place on wire rack and let cool down while the filling is being made.
  4. For the filling: In an electric mixer with the whisk attachment, beat the egg yolks and the lemon zest at high speed until fluffy, about 5 minutes.
  5. Then, add the condensed milk gradually, whipping until thick (4 minutes). Scrape down the sides of the bowl and then beat in the lime juice until fully incorporated.
  6. Pour the filling over the crust and bake for about 15 minutes, or until the filling is set.
  7. Remove from oven and place on a wire rack to cool. Once the baked pie has completely cooled, cover and refrigerate for at least 4 hours.
  8. For the topping: In a large bowl of an electric mixer with the whisk attachment, beat the heavy whipping cream, sugar, and vanilla until stiff peaks form (the heavy cream, bowl, and whisk attachment must be very cold). To check the consistency, stop the mixer and lift the beaters out of the cream: firm peaks stand pertly!
  9. Either pipe or place big dollops of whipped cream on top of the filling. Decorate the pie with sliced lemons and berries. Served chilled!
Notes: Luscious Lemon Cream Pie Recipe, 1 can (14 oz) sweetened condensed milk (not evaporated) · 2 teaspoons grated lemon peel · 1/2 cup fresh lemon juice (from 2 to 3 medium lemons) · 3 cups whipping
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