MY LATEST VIDEOS
If you’re looking for an easy dessert to make for an upcoming BBQ, potluck or any other occasion, this is it. This pie is sweet, smooth, creamy and full of lemon flavor. The pie is best enjoyed cold so it is especially tasty in the summer.
INGREDIENTS
- Frozen Pie Crust
- Lemon Juice
- Condensed Milk
Frozen pie crust: I used a frozen pie crust to make this pie. I like using the ones that are already shaped in the pie tin so that I don’t need to worry about crimping or shaping my own crust.
Lemon juice: The filling is made with lemon juice. You can either use fresh squeezed lemon juice or you can use 100% lemon juice sold at grocery stores. Lemon juice can be substituted with lime juice.
Condensed milk: You will need sweetened condensed milk for the filling. When the condensed milk is mixed with the lemon juice, the lemon juice will cause the condensed milk to thicken up to a custard-like consistency. Unfortunately this recipe does not work with dairy free condensed milk substitutes. I’ve tried it with coconut condensed milk and condensed oat milk and neither worked.
HOW TO MAKE LEMON PIE
- The crust is first baked in the oven until golden and done. It then needs to cool.
- While the crust cools, you can make the filling. Simply whisk together the condensed milk and lemon juice until evenly combined. It will be thick, like a pudding. Once the crust is cooled, pour the filling in. Then place into the fridge to set for a few hours or overnight. Keep the pie in the fridge until ready to serve.
VARIATIONS
- I have also made a no bake version using a graham cracker crust.
- You can also make a lemon cheesecake filling by reducing the filling ingredients by half and adding a block of cream cheese.
- I have also made mini individual pies.
Source: Thepressradio.com
