Description
A refreshing and tangy pie with a creamy lemon filling and a crisp crust. Perfect for a hot day.
Ingredients
Scale
- 1 (9 inch) pie crust, pre-baked
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1/4 cup cold water
- 1 teaspoon lemon zest
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon butter
- Whipped cream for topping (optional)
Instructions
- In a medium bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest.
- In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth.
- In a small saucepan, combine 1/4 cup water and butter. Heat until butter is melted.
- Slowly temper the egg yolk mixture by gradually whisking in about half of the hot liquid.
- Pour the tempered egg yolk mixture into the saucepan with the remaining hot liquid.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Do not boil.
- Remove from heat and stir in the sweetened condensed milk mixture until well combined.
- Pour the lemon filling into the pre-baked pie crust.
- Chill in the refrigerator for at least 4 hours, or until firm.
- Top with whipped cream before serving, if desired.
Notes
- Ensure your pie crust is fully cooled before adding the filling.
- For a firmer texture, you can add an extra egg yolk to the filling.
- The pie can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: lemonade pie, lemon pie, creamy lemon pie, no bake lemon pie, easy lemon pie, dessert recipe