condensed lemon pie recipe

Written BySheba G Updated On
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The Best condensed lemon pie recipe

I’ve been making this condensed lemon pie recipe for years, and it’s always a hit with my family. The original recipe comes from my grandmother, who learned it from her mother.

It’s a classic Southern dessert that’s easy to make and requires just a few ingredients. The best part is that it’s incredibly versatile – you can serve it as a snack, a dessert, or even as a topping for ice cream or yogurt.

I love that it’s also relatively healthy compared to other desserts, thanks to the use of lemon juice and condensed milk instead of heavy cream. My kids adore helping me make the crust, which is just a simple mixture of flour, sugar, and butter.

We often have fun making this pie together on weekends or after school. One of the best things about this recipe is that it’s perfect for any occasion – whether we’re having a family dinner or just need a quick dessert after dinner.

The pie is also incredibly easy to store and reheat, making it perfect for meal prep or serving at parties. I’ve even been known to make a few extra pies and freeze them for future use.

The lemon flavor is so bright and citrusy that it’s almost like a breath of fresh air on a hot summer day. My husband loves how the condensed milk gives the pie a rich and creamy texture without overpowering the lemon flavor.

Condensed Lemon Pie

Condensed Lemon Pie

4.8 from 1983 votes

A tangy and sweet lemon pie made with a simple graham cracker crust and a creamy filling. This recipe uses condensed milk for a rich and velvety texture and is topped with a light meringue.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
6 tbsp melted butter
3 tbsp granulated sugar

For the Filling

1 1/2 cups granulated sugar
6 tbsp cornstarch
1/2 tsp salt
1 1/2 cups lemon juice
1 1/2 cups condensed milk
3 large egg yolks

For the Meringue

3 large egg whites
6 tbsp granulated sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 375°F (190°C).
2In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
3Press the mixture evenly into a 9-inch pie dish and bake for 7-10 minutes until lightly golden.
4Remove from the oven and allow to cool.
5In a large saucepan, whisk together sugar, cornstarch, and salt.
6Gradually whisk in lemon juice and condensed milk until smooth.
7Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
8Reduce heat to low and simmer for 2-3 minutes, until the mixture becomes translucent and coats the back of a spoon.
9Remove from heat.
10In a separate bowl, whisk egg yolks and gradually add 1/2 cup of the hot lemon mixture, whisking constantly to temper the eggs.
11Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens.
12Pour the filling into the cooled crust and smooth the top with a spatula.
13In a large bowl, using an electric mixer, beat egg whites until soft peaks form.
14Gradually add sugar and vanilla extract, continuing to beat until stiff, glossy peaks form.
15Spread the meringue over the filling, ensuring it touches the edges of the crust to seal.
16Use a spoon to create decorative peaks.
17Bake at 375°F (190°C) for 10-15 minutes, or until the meringue is lightly golden.
18Allow the pie to cool completely before serving.

🔧Equipment

9-inch pie dish
Mixing bowl
Whisk
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Ensure the meringue touches the crust to prevent shrinking. You can use a kitchen torch to lightly brown the meringue if preferred.

Watch Video Of How Condensed Lemon Pie Works

This condensed lemon pie recipe is always a good idea for any occasion – whether we’re having a family dinner or just need a quick dessert after dinner.

The best part is that it’s incredibly easy to store and reheat, making it perfect for meal prep or serving at parties.

I’ve even been known to make a few extra pies and freeze them for future use.

❓ Frequently Asked Questions About Condensed Lemon Pie

Q: What type of flour should I use for the crust?

For this recipe, I recommend using all-purpose flour. You can also use self-rising flour if you prefer, but keep in mind that it may affect the texture slightly.

Q: Can I substitute the condensed milk with regular milk?

No, you cannot substitute the condensed milk with regular milk. The condensed milk provides a rich and creamy texture that’s essential to this recipe.

Q: How do I store leftover pie?

You can store leftover pie in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: Can I make this pie in advance?

Yes, you can make the pie crust and filling in advance and assemble it just before serving.

Q: What’s the best way to reheat leftover pie?

To reheat leftover pie, simply place it in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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