This delicious lemon pie with condensed milk has a perfect creamy texture as as my favorite lemon crud tart recipe. This is a very easy lemon pie recipe with a homemade crisp pie crust, a flavored lemon filling and a fresh whipped cream topping.
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This condensed milk lemon cream pie is like the usual lemon meringue pie recipe also made with a crispy and flaky pie crust but in a much more tasty and generous way.
This lemon pie has a perfect tangy filling that makes all lemon lovers fall in love with it. But what we like even more is that it is much less intense in lemon because of the combination of sweetened condensed milk and sour cream that gives it more creaminess and softness.
So if you are the kind of person who likes lemon desserts but not too tart, then this is the perfect recipe for you!
Ingredients Notes
You need these ingredients to make this lemon cream pie recipe:
- Pie Dough: Flour, butter, sugar, salt and iced water.
- Lemon pie filling: Sweetened condensed milk, sour cream, lemon juice and lemon zest and vanilla extract.
- Whipped cream topping: Heavy cream, powdered sugar and vanilla extract.
How to make Condensed Milk Lemon Pie
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- Place the flour, cold butter cut into pieces, and salt in a bowl and mix with your hands, crushing the butter with your fingertips until you obtain a sandy mixture.
- Add the cold water and mix to collect the dough without kneading it too much to form a homogeneous dough ball.
- Immediately roll out the dough between 2 sheets of parchment paper to a thickness of 3-4 mm.
- Place the dough disc in the refrigerator for 30 minutes before filling a 9 inch deep dish pie pan with it.
- Prick the bottom of the dough with a fork and cover with a sheet of parchment paper then fill as I did with ceramic balls or white beans, rice etc.
- Place the dish in the freezer for about 30 minutes before baking the pie in a preheated oven at 375°F / 190°C for about 25 minutes.
- Then let the pie shell cool completely.
- Place sweetened condensed milk in a medium bowl with vanilla and lemon zest.
- Stir in sour cream and lemon juice and whisk until well combined with no lumps.
- Pour the lemon sour cream filling over the baked pie crust and smooth the top with an angled spatula or the back of a tablespoon.
- Place the lemon sour cream pie in the refrigerator for at least 4 to 6 hours.
- Decorate the top with whipped cream, lemon zest and lemon slices just before serving.
Tips for this recipe
Variations & Substitutions
More Pie and Tarts Recipes
I hope you love this lemon sour cream pie. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Lemon Pie with condensed milk
- Total Time: 55 minutes
- Yield: 12 parts
Description
Recipe for Lemon cream pie made with an easy cripsy pie bottom crust filled with a no-bake lemon cream mixture and served with whipped cream. ( 10 inches/ 25 cm pie dish about 10-12 parts)
Ingredients
Pie crust :
- 200 g (1 ⅓ cup) Flour
- 1 tablespoon Sugar
- 1 pinch of salt
- 125 g (½ cup or 1 stick + 1 tbsp) Butter - unsalted cut in pieces and very cold
- 50 g (¼ cup) Water - iced
Lemon cream filling :
- 792 g (2 cans of 14 oz) Sweetened condensed milk
- 120 g (½ cup) Sour cream
- 120 ml (½ cup) Fresh lemon juice
- Zest 2 lemons
- 2 teaspoons Vanilla extract
Instructions
Pie crust :
- Place flour, sugar, pinch of salt and cold butter cut into pieces in a large bowl.
- Mix with your fingertips until you have a sandy texture.
- Add the water and gather the dough to form a ball.
- Roll out the dough between 2 sheets of baking paper and place in the refrigerator for about 30 minutes.
- Line a pie dish with the pie dough and make holes with a fork.
- And place in the freezer for about 30 minutes
- Preheat the oven to 374°F / 190°C and bake bottom crust filled with ceramic balls, rice etc. for about 25 minutes.
- Let it cool completely.
Lemon filling:
- In a large bowl, place the sweetened condensed milk, sour cream, lemon juice, lemon zest and vanilla extract.
- Mix with a spatula or whisk until smooth.
- Pour the filling into the pie shell and place in the refrigerator for at least 4 hours.
Whipped cream:
- In a large bowl place the cold heavy cream with the confectioners' sugar and mix with an electric mixer on medium speed for about 3 to 4 minutes until stiff.
- Pour the whipped cream over the cold lemon cream pie, sprinkle with lemon zest and serve.
Notes
Conservation: 5 days in the refrigerator, you can also keep the lemon pie without the whipped cream up to 3 months in the freezer.
Graham cracker crust: Mix 250 g of graham cracker in a food processor and add 125 g (½ cup) of melted butter. Pack the mixture in the bottom of the pie dish and place it in the refrigerator for at least 30 minutes before adding the filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: pie, dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 374
- Sugar: 37.4 g
- Sodium: 286.5 mg
- Fat: 15.8 g
- Carbohydrates: 51.3 g
- Protein: 7.8 g
- Cholesterol: 48.3 mg
What's sets the filling if it hasn't gotten any eggs?
Hello, it's only the acidity of the lime juice that helps thicken the cream and don't worry, the cream will be firm even without the addition of egg.