Lemon Pie With Condensed Milk

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.

Jump to:

• Why you'll love this recipe
• Ingredients Notes
• How to make Condensed Milk Lemon Pie
• Tips for this recipe
• Storage and freeze
• Variations & Substitutions
• Recipe Questions
• Lemon Pie with condensed milk

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!

More lemon desserts? Give these recipes a try: Lemon Poppy Seed pound Cake, Lemon curd Mascarpone Cupcakes, Mini lemon bundt cake and egg yolk lemon curd, Lemon Meringue Tarts, Lemon mascarpone frosting.

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.

Storage and freeze

Fridge: It can only be kept in the refrigerator for about 3 to 5 days in a box or under a plastic wrap.

Freeze: Also remember to prepare and serve the whipped cream with the lemon cream pie at the last minute.

Recipe Questions

Can you freeze a sour cream lemon pie?

Yes, the sour lemon sour cream pie can be frozen for up to 3 months.

How do you keep a lemon pie from being runny?

Measure your lemon cream filling ingredients carefully and let the pie sit in the fridge for the time indicated to give the cream time to firm up.

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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