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    Home / Desserts / Tarts & Pies

    Lemon Pie With Condensed Milk

    Last update: Feb 19, 2025 Published: Apr 22, 2022 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·Leave a Review

    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.

    lemon pie on a plate
    Jump to:
    • Ingredients Notes
    • How to make Condensed Milk Lemon Pie
    • Tips for this recipe
    • Variations & Substitutions
    • 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!

    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.
    lemon pie with condensed milk on a pie dish

    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.
    pie douhg before baking
    pie crust after baking on a pie dish
    • 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.
    bowl with lemon filling
    bowl with lemon filling
    • 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.
    lemon filling in a bowl

    Tips for this recipe

    • Use Fresh Lemons: The flavor of fresh lemons is unmatched. Use fresh lemon juice and zest to get the most vibrant taste.
    • Chill Your Pie Crust: Before filling, chill the pie crust in the freezer for about 15 minutes. This helps prevent shrinking and keeps the crust flaky.
    • Let It Set: After adding the filling to the crust, allow enough time for the pie to set in the refrigerator, usually at least 4 hours, or overnight for best results. The filling needs time to thicken properly.
    • Bake the Crust Properly: If using a homemade crust, make sure to bake it until it's golden and fully cooked to provide a crisp base for your filling.
    • Keep It Cool: Store the pie in the refrigerator until you're ready to serve. This pie tastes best when served chilled.

    Variations & Substitutions

    • Lemon Meringue Pie: Just add a fluffy meringue, like Swiss meringue, a French meringue or an Italian meringue on top and give it a quick toast for a crispy finish.
    • Lemon Curd Tart: Swap out the condensed milk for a tangy lemon curd in a crispy tart shell like this French lemon curd.
    • Lemon Curd Tartlets: Make mini versions of the lemon curd tart for bite-sized treats like these lemon meringue mini tartlets.
    • Lime cream pie: Replace yellow lemons with limes, as in this recipe from Key lime pie
    • Lemon Coconut Pie: Layer in some coconut cream and sprinkle toasted coconut flakes on top.
    • Lemon Cream Cheese Pie: Mix in some cream cheese for a creamy, tangy twist.
    • Lemon and Berry Pie: Filled with blueberry filling and fresh blueberry like this frozen blueberry tart.
    • Lemon Ginger Pie: Add a bit of ginger to the mix for a spicy zing.

    More Pie and Tarts Recipes

    • Chocolate mousse with whipped cream recipe
      No-Bake Chocolate Pie
    • Easy pecan pie recipe
      Maple Pecan Pie
    • Homemade appel pie recipe
      Easy Classic American Apple Pie
    • Vanilla Cinnamon Pie
    sliced condensed milk lemon pie on a table

    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!

    Print
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    Lemon Pie with condensed milk


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    • Author: Fadela
    • Total Time: 55 minutes
    • Yield: 12 parts
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    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 :

    1. Place flour, sugar, pinch of salt and cold butter cut into pieces in a large bowl.
    2. Mix with your fingertips until you have a sandy texture.
    3. Add the water and gather the dough to form a ball.
    4. Roll out the dough between 2 sheets of baking paper and place in the refrigerator for about 30 minutes.
    5. Line a pie dish with the pie dough and make holes with a fork.
    6. And place in the freezer for about 30 minutes
    7. Preheat the oven to 374°F / 190°C and bake bottom crust filled with ceramic balls, rice etc. for about 25 minutes.
    8. Let it cool completely.

    Lemon filling:

    1. In a large bowl, place the sweetened condensed milk, sour cream, lemon juice, lemon zest and vanilla extract.
    2. Mix with a spatula or whisk until smooth.
    3. Pour the filling into the pie shell and place in the refrigerator for at least 4 hours.

    Whipped cream:

    1. 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.
    2. Pour the whipped cream over the cold lemon cream pie, sprinkle with lemon zest and serve.

    Equipment

    Hand mixer

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    Image of Pie dish

    Pie dish

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    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

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    Reader Interactions

    Comments

    1. Monika

      August 31, 2023 at 9:14 pm

      What's sets the filling if it hasn't gotten any eggs?

      Reply
      • Fadela

        September 02, 2023 at 6:09 pm

        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.

        Reply

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