How Do You Make Lemon Pie With Condensed Milk?

A recipe for zesty lemon pie on combines sweetened condensed milk with lemon juice and egg yolks. A no-bake lemon pie recipe on uses whipped topping instead of egg yolks.

Follow the baked lemon pie recipe on by thoroughly combining 1 cup of graham cracker crumbs with 3 tablespoons of powdered sugar and 3 tablespoons of melted butter. Push the mixture onto the bottom and sides of a 9-inch deep-dish pie plate. Bake the crust at 350 F for 10 minutes and allow it to cool completely.

Lightly beat 6 egg yolks with 2 14-ounce cans of sweetened condensed milk and 1 cup of fresh lemon juice. Transfer this mixture into the crust. Bake the pie at 350 F for 15 minutes and allow it to cool completely before storing it in the refrigerator. Beat 1 cup of whipping cream and slowly incorporate 2 tablespoons of powdered sugar to form soft peaks. Top the pie with the sweetened whipped cream.

To make the no-bake lemon pie, thoroughly mix a 14-ounce can of sweetened condensed milk with 1/2 cup of fresh lemon juice and 1 teaspoon of lemon zest. Gently incorporate 2 cups of thawed frozen whipped topping. Pour this mixture into a 9-inch shortbread crumb crust. Cover and chill the pie until the filling is firm. Sprinkle lemon zest on top.