Ingredients
Equipment
Method
- In a medium mixing bowl, combine the sweetened condensed milk and fresh lemon juice. Whisk them together thoroughly until well incorporated. This is the start of that signature creamy sweetness that makes this pie so irresistible.1 (14 ounce) can sweetened condensed milk, 1/2 cup fresh lemon juice
- Add the lemon zest to the condensed milk and lemon juice mixture. Stir well to distribute the zest evenly. The zest is crucial for embedding that bright, aromatic lemon flavor throughout the pie.1/4 cup lemon zest
- Gently whisk in the four egg yolks, one at a time, into the lemon and condensed milk mixture. Ensure each yolk is fully blended before adding the next. The egg yolks will contribute to the pie's smooth, custard-like texture and richness.4 large egg yolks
- Pour the prepared lemon filling into the pre-baked pie crust. Ensure the filling is evenly distributed within the crust. You can gently tap the crust on your counter a couple of times to help settle the filling and eliminate any large air bubbles.1 (9 inch) pre-baked pie crust
- Cover the pie loosely with plastic wrap or foil. Place the pie in the refrigerator and chill for at least 4 hours, or preferably overnight. This chilling period is essential for the filling to set properly and develop its delightful firm yet creamy consistency.
- Once the Condensed Milk Lemon Pie has set, remove it from the refrigerator. Serve chilled. Garnish with a dollop of whipped cream, a sprinkle of fresh berries, or a little extra lemon zest if desired for an extra burst of flavor and visual appeal.Whipped cream, fresh berries, extra lemon zest
Notes
This pie is meant to be served chilled; therefore, reheating is not recommended. Simply bring it out of the refrigerator a few minutes before serving if the filling has become very firm.
