Homemade lemon pie on white kitchen counter.

Lemon Pie with Condensed Milk

A creamy, tangy no-bake lemon pie made with sweetened condensed milk, fresh lemon juice, and a buttery graham cracker crust. Refreshing, easy, and perfect for summer!

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 0

Chill Time: 4

Total Time: 4 15

Servings: slices

Calories: 350kcal

Cost: $8–$10

Equipment

1 9-inch pie pan For assembling the pie
2 Mixing bowls Medium and large sizes
1 Electric mixer or whisk To blend filling smoothly
1 Citrus juicer For fresh lemon juice
1 Rubber spatula To fold whipped cream
1 Microplane For zesting lemons
1 Measuring cups/spoons Accurate measurements

Ingredients

Lemon Filling

14 oz Sweetened condensed milk 1 can
1 cup Fresh lemon juice About 4–5 lemons
1 tablespoon Lemon zest From fresh lemons
1 Graham cracker crust Pre-made or homemade
1 cup Whipped cream or Cool Whip Folded into filling
2 Egg yolks Optional, for custard version

Crust

4 tablespoon Butter For crust
2 tablespoon Sugar Optional topping

Instructions

Combine crumbs and butter; press into pan.
Chill crust while preparing filling.
Mix condensed milk and lemon juice until thick.
Fold in whipped cream gently.
Pour into crust and refrigerate 4+ hours.
Top with whipped cream and zest.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition