Introduction to Lemon Pie with Condensed Milk
Why Lemon Pie is a Delightful Dessert Choice for Homemade Meals
When it comes to dessert, nothing quite compares to the refreshingly zesty allure of a lemon pie with condensed milk. Its combination of tangy citrus and creamy sweetness makes it a hit at gatherings, dinner parties, or even a quiet night in. What’s great about this dish is its versatility; you can whip it up quickly as a last-minute treat or take your time to create a masterpiece that will impress your guests.
Not only is lemon pie delicious, but it's also incredibly easy to prepare. Using condensed milk for the filling not only simplifies the process but ensures a silky texture that beautifully balances the tartness of the lemons. The almond cookie crust adds a unique twist that complements the filling perfectly, creating a delightful contrast in both flavor and texture.
Moreover, the vibrant yellow color of the pie brings warmth and sunshine to your table, making it visually appealing. If you’re looking for something to bring a smile to your family or friends, this lemon pie is the perfect choice. For more reasons to love it, check out the lovely American Culinary Federation for expert insights!
Ready to dive into making your own? Let’s get started on this easy and delightful recipe!
Ingredients for Lemon Pie with Condensed Milk
Almond Cookie Crust
The foundation of this lemon pie with condensed milk begins with a delightful almond cookie crust. To make it, you’ll need:
- 6 tablespoon unsalted butter, at room temperature
- ½ cup powdered sugar, sifted
- 3 tablespoon almond flour
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 1 egg
- 1 ¼ cup all-purpose flour
This crust not only adds a lovely nutty flavor but also a satisfying crunch that perfectly complements the creamy lemon filling.
Lemon Filling with Condensed Milk
The star of your lemon pie is the filling, made creamy and sweet thanks to condensed milk. For a perfect balance of tart and sweet, gather:
- 2 cans (14 oz.) of Eagle Brand® Sweetened Condensed Milk
- 3 egg yolks
- 1 cup fresh lemon juice
- 2 tablespoon lemon zest
Mix these ingredients until smooth and pour them into the crust, letting the flavors meld beautifully as it bakes.
Caramelized Lemon Slices
To elevate the presentation and add a burst of flavor, you’ll finish with caramelized lemon slices. Prepare these with:
- ½ cup water
- ½ cup granulated sugar
- 2 sliced lemons
This sweet-tart garnish not only looks stunning but also adds a zesty kick that rounds out the pie perfectly.
By following these simple steps, you'll create an impressive dessert that’s sure to wow your guests!
Preparing Lemon Pie with Condensed Milk
Making a delicious lemon pie with condensed milk is a delightful way to impress your guests or treat yourself. With its creamy filling and almond cookie crust, this pie is sure to become a favorite in your dessert lineup. Let’s walk through the steps together!
Step 1: Prepare the Almond Cookie Crust
Start by beating 6 tablespoons of unsalted butter until creamy. Mix in ½ cup of sifted powdered sugar and continue beating for about 2 minutes on medium speed. Next, add an egg and ¼ teaspoon of vanilla extract. Keep mixing until fully incorporated.
Now, add 3 tablespoons of almond flour and ¼ teaspoon of salt, blending them in. Gradually add 1 ¼ cups of all-purpose flour, mixing just until incorporated. You'll want to wrap the dough in plastic wrap, shape it into a small disk, and chill it in the refrigerator for about 2 hours.
Once your dough has chilled, preheat your oven to 350°F (175°C). Roll the dough out to about ¼ inch thickness and fit it into your tart or pie pan, making sure to press it into the edges. After pricking the base with a fork, bake for 12–15 minutes until golden. This crust is the perfect foundation for your creamy filling!
Step 2: Make the Lemon Filling with Condensed Milk
For the lemon pie filling, gather two 14 oz. cans of sweetened condensed milk. In a large bowl, combine the condensed milk with 3 egg yolks, 1 cup of fresh lemon juice, and 2 tablespoons of lemon zest for that zesty kick. Whisk everything together until smooth.
Pour this luscious filling into your cooled crust and bake for 18–20 minutes. The center should be slightly jiggly but set around the edges. Let it cool completely, then refrigerate overnight to enhance the flavors.
Step 3: Bake the Pie and Let It Set
Once your pie is baked, patience is key! Let it rest in the refrigerator overnight so the filling can set properly. This is when the flavors meld beautifully, and the texture becomes creamy and satisfying.
Step 4: Prepare Caramelized Lemon Slices
To elevate your lemon pie with condensed milk, prepare some caramelized lemon slices. Combine ½ cup of water and ½ cup of granulated sugar in a pot, bringing it to a boil. Reduce the heat and add thinly sliced lemons, allowing them to simmer for about 20 minutes. The goal is to create a thick syrup that caramelizes the lemons, giving them a stunning translucent appearance.
After you're done, let these beauties dry for a few hours or overnight on a lined baking sheet.
Step 5: Assemble and Decorate the Pie
Once everything is ready, it's time to assemble! Gently drizzle the pie with some melted white chocolate for that extra flair. Place your caramelized lemon slices atop the pie, and perhaps add a sprig of rosemary for garnish. Your lemon pie with condensed milk is now not only delicious but also beautifully presented.
This pie will surely brighten up any gathering, leaving everyone asking for seconds, or even the recipe! Don’t forget to share your results and any tips you have from making this delightful dessert on your favorite social media platforms!
Variations on Lemon Pie with Condensed Milk
Lemon Meringue Pie Option
If you're looking to elevate your lemon pie with condensed milk, consider transforming it into a lemon meringue pie! After preparing the filling, whip up some egg whites and sugar to create a fluffy meringue. Spread it generously on top of your cooled pie and use a kitchen torch or broiler to give it that signature golden brown finish. The sweetness of the meringue balances the zingy lemon, making each bite a delightful experience.
Alternative Crusts for Lemon Pie
Feeling adventurous? You can switch up the crust for your lemon pie with condensed milk to match your taste preferences! Try a classic graham cracker crust for a hint of sweetness, or for a gluten-free version, use crushed almond flour. Each crust brings a unique flavor profile and texture that pairs beautifully with the creamy lemon filling. If you're short on time, don't hesitate to grab a store-bought option—your taste buds (and guests) won't mind!
Cooking Tips and Notes for Lemon Pie with Condensed Milk
Tips for Achieving the Perfect Crust
To achieve a flaky and delicious crust for your lemon pie with condensed milk, ensure you use cold butter and handle the dough gently to avoid overworking it. Chilling the dough, as suggested in the recipe, is crucial. It allows the gluten to relax and results in a tender crust. If you prefer an alternative, a store-bought graham cracker crust can save time while still delivering great flavor.
How to Store Your Lemon Pie
After making your lemon pie with condensed milk, it’s important to cool it completely before storing. Keep it covered in the refrigerator for up to three days, ensuring it remains fresh and zesty. For longer storage, consider freezing the pie (without the caramelized lemons on top) for up to a month. Just let it thaw overnight in the fridge before serving.
Feel free to check out more tips on pie-making here.
Serving suggestions for Lemon Pie with Condensed Milk
Pairing with Fresh Fruits
To elevate your lemon pie with condensed milk, consider serving it with a medley of fresh fruits. Berries like strawberries, blueberries, or raspberries not only add a pop of color but also pair beautifully with the pie's tangy filling. You can even create a simple fruit salad with a splash of lemon juice for an extra zing!
Ideas for Garnishing
Garnishing your pie can turn it from delightful to stunning. Try drizzling melted white chocolate over the top and adding a few sprigs of fresh mint for a refreshing touch. Edible flowers are another eye-catching option! Just remember, simple garnishes let the flavors of the lemon pie with condensed milk shine through while providing that perfect finishing touch.
Time breakdown for Lemon Pie with Condensed Milk
Preparation time
The preparation for this delightful lemon pie with condensed milk takes about 1 hour. This includes whipping up the crust and mixing the zesty filling, ensuring each layer is rich and flavorful.
Cooking time
You'll need to allocate 30 minutes for cooking. This covers the baking of the crust and the pie itself, allowing those lovely citrus notes to meld beautifully.
Total time
In total, you’re looking at 1 hour and 30 minutes from start to finish. While it might seem like a bit of a time investment, the end result—a creamy, tangy masterpiece—makes it all worth it. Want quick tips or tricks on lemon desserts? Check out this guide to elevate your baking game!
Nutritional Facts for Lemon Pie with Condensed Milk
Calories per slice
Each luscious slice of this lemon pie with condensed milk contains approximately 300 calories. This makes it a delightful treat for those special occasions when you want to indulge without going overboard on calories.
Key nutrients
Beyond the deliciousness, this pie also offers some nutritional value:
- Vitamin C: Thanks to the fresh lemon juice, you’ll get a healthy boost of vitamin C.
- Calcium: The condensed milk provides calcium, which is essential for bone health.
- Healthy fats: The almond flour and butter contribute beneficial fats, making every bite satisfying.
Whether you're sharing with friends or treating yourself, this pie is a treat you can enjoy while still being mindful of your health. Want to learn how to make it? Check out the full recipe!
For more insightful information on the health benefits of lemons, you can visit Healthline or explore the nutritional values of condensed milk at USDA's FoodData Central.
FAQ about Lemon Pie with Condensed Milk
Can I use fresh lemon juice instead of bottled?
Absolutely! In fact, using fresh lemon juice can greatly enhance the flavor of your lemon pie with condensed milk. Fresh lemons offer vibrant taste and acidity, which adds a bright note to the pie. Just make sure to strain the juice to remove any seeds or pulp for a silky filling.
How do I make the filling thicker?
If you're seeking a thicker filling for your lemon pie with condensed milk, consider adding an additional egg yolk or a tablespoon of cornstarch to the mixture. These additions will help bind the ingredients together and provide that luscious, creamy texture everyone loves.
What can I substitute for almond flour?
If almond flour isn't your thing or you're cooking for someone with nut allergies, you can substitute it with all-purpose flour or * oat flour*. Just keep in mind that these alternatives may slightly alter the texture, so adjust your quantities as necessary to maintain the perfect crust consistency.
For more detailed information on substitutions, check out resources like Serious Eats. Happy baking!
Conclusion on Lemon Pie with Condensed Milk
In summary, this delightful lemon pie with condensed milk pairs a crunchy almond cookie crust with a smooth, tangy filling. Perfect for any occasion, it brings brightness and joy to your dessert table. Don’t forget to try the caramelized lemon slices for an unexpected twist! Enjoy your baking adventure!
Lemon Pie with Condensed Milk
Equipment
- Electric Mixer
- tart or pie pan
- baking sheet
- large pot
Ingredients
Almond Cookie Crust
- 6 tablespoon unsalted butter at room temperature
- ½ cup powdered sugar sifted
- 3 tablespoon almond flour
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
Condensed Milk Lemon Pie Filling
- 2 14 oz. Eagle Brand® Sweetened Condensed Milk
- 1 cup lemon juice
- 2 tablespoon lemon zest
Caramelized Lemon Slices
- ½ cup water 120 ml
- ½ cup granulated sugar 100 grams
- 2 lemons sliced
Instructions
Almond Crust
- In the bowl of an electric mixer, beat the butter for about 1 minute. Add the powdered sugar and beat for another 2 minutes at medium speed.
- Add the egg and vanilla extract. Mix to completely incorporate the egg.
- Then add the almond flour and salt. Mix to combine.
- Add the all-purpose flour and mix on low briefly or with a spoon to combine ingredients. Mix just until flour has been fully incorporated. You can finish mixing with a spatula so the dough doesn’t get over worked with the mixer.
- Wrap the dough in plastic wrap and press it lightly into a small disk. Leave it in the refrigerator for about 2 hours.
- Pre-heat the oven to 350ºF.
- Remove the dough from the fridge.
- Sprinkle some flour on the counter.
- Roll out the dough until it’s about ¼” thick, and 12” in diameter.
- Lift the dough up and transfer it to the tart or pie pan. I used a 8” deep tart pan, it will also work with a 9” pan.
- Press the dough down the bottom and up the sides of the tart pan. Use a knife to trim off the excess at the top.
- Prick the bottom of the crust with the knife or a fork.
- Place the crust in the freezer for 15 minutes or in the fridge for at least 30 minutes before baking.
- Line the bottom of the crust with a piece of parchment paper and fill it up with beans or pie weights.
- Bake the pie crust for about 12 minutes, until the sides are golden.
- Remove the pie weights from the bottom of the crust, and bake the pie for another 5 to 10 minutes, until the bottom of the crust is fully baked and slightly golden.
- You can also use pie shields or pieces of aluminum foil to protect the sides of the pie crust from baking too much.
- Remove the pie crust from the oven once golden all over. Then make the filling.
Condensed Milk Lemon Pie Filling
- Add the Eagle Brand® Sweetened Condensed Milk, egg yolks, fresh lemon juice, lemon zest to a large bowl. Mix on medium high with an electric mixer until completely incorporated, or with a whisk.
- Pour the filling into the baked crust.
- Bake in the pre-heated 350ºF oven for 18 to 20 minutes, until the pie is slightly jiggly in the middle, but completely set around the edges.
- Remove from the oven.
- Let it cool down and then rest it in the fridge overnight before slicing and serving.
Caramelized Lemon Slices
- Place the water and sugar in a large pot. Bring the water and sugar to a boil over high heat, and once the sugar has dissolved, reduce the heat to medium, and add the lemon slices to the pan. Let the lemon slices cook in the syrup for 20 minutes or so, until the syrup is very thick and the rind of the lemon slices is almost translucent.
- Using a fork, remove one slice at a time, making sure to let each slice drip any excess syrup on the side of the pan as you remove them. Place them on a baking sheet lined with silicone or parchment paper, and let them dry for a few hours, preferably overnight.
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