Description
A refreshing, no-bake Lemon Pie with Condensed Milk that comes together in just 30 minutes, perfect for last-minute gatherings or a sweet craving.
Ingredients
Scale
- 6 tbsp unsalted butter (85 grams)
- 1/2 cup powdered sugar (62 grams)
- 3 tbsp almond flour
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1 egg
- 1 1/4 cup all-purpose flour (160 grams)
- 2–14 oz. cans Eagle Brand® Sweetened Condensed Milk
- 3 egg yolks
- 1 cup lemon juice
- 2 tbsp lemon zest
- 1/2 cup water
- 1/2 cup granulated sugar (100 grams)
- 2 sliced lemons (for decoration)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine butter, powdered sugar, almond flour, salt, vanilla extract, and egg. Mix until smooth and creamy.
- Gradually fold in the all-purpose flour until just combined, resembling a shaggy dough.
- Press the dough into a 9-inch pie plate and bake for 10-12 minutes, or until lightly golden.
- In a large bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, water, and granulated sugar.
- Once the crust cools slightly, pour the lemon filling into the crust.
- Return the pie to the oven and bake for 15-20 minutes until set with a little jiggle in the center.
- Allow the pie to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- Garnish with sliced lemons before serving.
Notes
This pie can be served chilled with whipped cream or a scoop of vanilla ice cream. It can be stored in the fridge for up to 5 days or frozen for 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg