Indulge in tangy delight: discover the lemon pie with condensed milk recipe that will make your mouth water

Lemon pie with condensed milk is a classic dessert that combines the tangy freshness of lemons with the sweet richness of condensed milk. This delectable treat is a perfect balance of flavors and textures, making it a favorite among dessert enthusiasts. In this blog post, we will provide you with a detailed lemon pie with condensed milk recipe that will guide you through the steps of creating this mouthwatering masterpiece.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup melted unsalted butter

For the Filling:

• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup lemon zest
• 2 large eggs
• 2 tablespoons cornstarch
• 1 tablespoon vanilla extract

Instructions

Preparing the Crust:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
3. Press the mixture firmly into the bottom of a 9-inch pie plate.
4. Bake the crust for 10-12 minutes, or until it is golden brown.
5. Let the crust cool completely.

Making the Filling:

1. In a large bowl, whisk together the condensed milk, lemon juice, lemon zest, eggs, cornstarch, and vanilla extract until smooth.
2. Pour the filling into the cooled pie crust.
3. Bake the pie for 30-35 minutes, or until the filling is set and no longer jiggles.
4. Let the pie cool completely before serving.

Tips for a Perfect Lemon Pie

• For a stronger lemon flavor, use more lemon juice and zest.
• If you don’t have a pie plate, you can use a 9×13 inch baking dish instead.
• To prevent the filling from curdling, make sure to whisk the eggs thoroughly before adding them to the other ingredients.
• If the pie is too tart for your taste, you can add a little more condensed milk or sugar.
• Serve the pie with whipped cream or ice cream for an extra special treat.

Variations

• Key Lime Pie: Replace the lemons with key limes for a tangier pie.
• Blueberry Lemon Pie: Add 1 cup of fresh blueberries to the filling.
• Raspberry Lemon Pie: Add 1 cup of fresh raspberries to the filling.
• Chocolate Lemon Pie: Add 1/2 cup of chocolate chips to the filling.
• No-Bake Lemon Pie: Omit the baking step and chill the pie in the refrigerator for at least 4 hours before serving.

Serving Suggestions

Lemon pie with condensed milk can be served on its own or with a variety of toppings, such as:

• Whipped cream
• Ice cream
• Fresh fruit
• Lemon zest
• Mint leaves

Storage

Store the pie in the refrigerator for up to 3 days. Cover the pie loosely with plastic wrap to prevent it from drying out.

“Conclusion: A Taste of Sweet and Tangy Delight”

Lemon pie with condensed milk is a timeless dessert that is sure to impress your family and friends. With its vibrant yellow filling and flaky graham cracker crust, this pie is a feast for both the eyes and the taste buds. Whether you enjoy it as a special treat or a comforting dessert, this lemon pie with condensed milk recipe will quickly become a favorite in your recipe box.

Quick Answers to Your FAQs

1. Can I use fresh lemons instead of bottled lemon juice?
Yes, you can use fresh lemons. To get 1/2 cup of lemon juice, you will need about 3-4 medium lemons.
2. Can I use a different type of crust?
Yes, you can use a variety of crusts, such as a shortbread crust, a chocolate cookie crust, or a graham cracker crust.
3. Can I make this pie ahead of time?
Yes, you can make the pie up to 3 days ahead of time. Store it in the refrigerator until ready to serve.
4. How do I know when the pie is done baking?
The pie is done baking when the filling is set and no longer jiggles. You can also insert a toothpick into the center of the pie. If the toothpick comes out clean, the pie is done.
5. What is the best way to slice the pie?
For clean slices, chill the pie for at least 4 hours before slicing. Use a sharp knife and wipe it clean after each slice to prevent the filling from sticking.