Why do you put lemon juice in condensed milk?

Lemon juice reacts with condensed milk to thicken the filling. This happens because the acid in the lemon juice curdles the milk proteins, creating a creamy, custard-like consistency.

How do you keep lemon pie filling from being runny?

Ensure that the pie bakes long enough for the filling to set. Using fresh lemon juice and letting the pie cool completely before slicing also helps maintain the perfect texture.

What does condensed milk do in baking?

Condensed milk adds sweetness and richness while also acting as a thickening agent. It eliminates the need for additional sugar in recipes like lemon pie with condensed milk .

What's the difference between lemon curd and lemon pie filling?

Lemon curd is a thick, spreadable mixture made with butter, eggs, sugar, and lemon juice. Lemon pie filling, on the other hand, is lighter and creamier, often made with condensed milk and baked into a pie crust.

How to Make the Perfect Lemon Pie with Condensed Milk in 30 Minutes

Description

To make the perfect lemon pie with condensed milk, you don’t need a long list of items. Here’s what you’ll need:

Ingredients

Lemons: Fresh lemons are non-negotiable. Their juice and zest give the pie that bold, tangy flavor.
Sweetened Condensed Milk: The hero of this recipe. It adds sweetness and a silky texture that’s hard to beat.
Egg Yolks: These give the filling structure and that rich, custard-like consistency.
Graham Cracker Crust: You can go store-bought or make it yourself with crushed graham crackers, sugar, and butter.
Whipped Cream (Optional): A dollop of whipped cream takes the dessert to the next level.

Instructions

1. Prep the Crust

Combine 1 ½ cups of graham cracker crumbs, ¼ cup of sugar, and 6 tablespoons of melted butter.
Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides.
Bake the crust at 350°F (175°C) for 8–10 minutes, then let it cool.

2. Make the Filling

In a bowl, whisk 3 egg yolks until slightly thickened.
Add 1 can of sweetened condensed milk and mix until smooth.
Gradually stir in ½ cup of freshly squeezed lemon juice and 1 tablespoon of lemon zest.

3. Assemble and Bake

Pour the filling into the cooled crust and spread evenly.
Bake at 350°F (175°C) for 15 minutes or until the filling is set but still jiggly in the center.

4. Chill and Serve

Let the pie cool to room temperature, then refrigerate for at least 3 hours.
Top with whipped cream and extra lemon zest before serving.

Notes

Don’t Overbake: Overbaking can cause the filling to crack. Bake until the center has a slight jiggle—it will firm up as it cools.
Use Fresh Lemons: Bottled juice doesn’t have the same brightness as fresh-squeezed juice. Plus, the zest adds an irreplaceable citrus punch.
Chill Thoroughly: The pie needs time to set in the fridge. Rushing this step can lead to a runny filling.
Even Zesting: When zesting, avoid the white pith—it’s bitter and can ruin the pie’s flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (⅛ of pie)
Calories: 320 kcal
Sugar: 30g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg

Keywords: Lemon Pie, Condensed Milk Lemon Pie