3 Ingredient Lemon Pies

An easy lemon pie featuring a silky and creamy no bake lemon custard filling. This pie needs just 3 ingredients and is an easy dessert that can be customized for any upcoming celebrations.

These flower shaped pies are so cute and perfect for Mother’s Day and other celebrations. What I love about this easy pie recipe is that you can customize the crust to be other shapes and sizes. You can make individual pies or make one whole pie as well.

Ingredients

• Pie crust dough
• Lemon juice
• Condensed milk

Pie crust: To make this recipe easier, I used pre-made store bought pie crust dough. You want to use the kind that is refrigerated and rolled up. You can make your own crust if you want as well. You will need two pie crusts. Most of the time they are sold in packs of two.

Lemon juice: I used fresh squeezed lemon juice to make the lemon filling.

Condensed milk: Sweetened condensed milk is used to make the lemon pie filling. When it is combined with the lemon juice, it thickens into a custard- like filling. Unfortunately the recipe does not work with coconut condensed milk.

How to Make Lemon Pies

• Use a 3.75 inch flower cookie cutter to cut flower shapes into the pie crust. I was able to get 7 per pie crust for a total of 14 pies.
• Place the flower pie crusts into a muffin pan. Prick a few holes at the bottom using a fork. Bake the pie crust until golden brown and cooked.
• To make the lemon pie filling, simply combine the lemon juice and condensed milk. Use a cookie scoop to scoop the filling into the pie crust. If desired, dust the crust with powdered sugar.
• Then place the pies into the fridge to set. It takes a few hours for the filling to thicken and set, but overnight is best.

Pie Texture and Variation

This pie filling is the same filling I use for my No Bake Lemon Pie. It’s such an easy filling. When the condensed milk and lemon juice are combined and placed into the fridge, it really does thicken up to a custard-like filling. The filling is very sweet though. If you prefer your pie filling to be less sweet,  you can also do a three-ingredient no bake filling by adding cream cheese to the filling. The end result will taste similar to a cheesecake.

The two ingredient filling is very creamy and sweet. It may seem like it isn’t thick enough to hold its shape, but it does.

The three ingredient filling is a little more tart from the cream cheese and tastes like cheesecake. The filling is also thick enough to hold its shape when you bite or cut in.

More Easy Pies

• 3 Ingredient No Bake Key Lime Pie
• 4 Ingredient No Bake Blueberry Pie
• 3 Ingredient Chocolate Silk Pie

5 from 7 votes

3 Ingredient Lemon Pie

These adorable flower lemon pies are the perfect treat to bring to a party or a spring gathering. Cut store-bought pie dough into flower shapes and bake in a muffin tray. Then fill with this delicious and creamy no-bake lemon pie filling. Pop them in the fridge to set up and enjoy with your loved ones!

Servings: 14 pies

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

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Ingredients

• ▢ 2 (14 oz) refrigerated premade pie crusts
• ▢ 1 (14 oz) can full fat sweetened condensed milk
• ▢ 1/2 cup (118 ml) lemon juice

Instructions

 

• Preheat the oven to 375°F (191°C).
• Let pie crusts soften to room temperature. Roll out both pie crusts on a pastry board or large cutting board. Use the flower cookie cutter to cut 14 flower shapes out of the dough (7 from each pie crust).
• Gently place cut dough into a standard muffin tray, pressing down to make sure it fits snuggly. Use a fork to pierce the bottom of the crust 3 times. See photo in post for reference.
• Bake pie crusts in the preheated oven for about 15 minutes, or until the crust is lightly golden brown and fully cooked. Set aside to cool.
• Add lemon juice and condensed milk to a large mixing bowl. Whisk until lemon juice is fully incorporated.
• Use a 1.5 tbsp cookie scoop to scoop the filing and release it directly into each of the cooled mini pie crusts. Use a spatula or spoon to smooth and even out the surface if needed. If desired, dust the surface with powdered sugar.
• Place pies in the fridge for several hours to set. I like to refrigerate overnight. Keep pies in the fridge until ready to serve.

Notes

• You can find refrigerated premade pie crusts (the kind that you unroll and bake) at most grocery stores. I tested this with Pillsbury 14 oz refrigerated pie crusts and Amazon Fresh 15 oz refrigerated pie crusts. Each of them came with 2 pie crusts.
• I used this 3 3/4 inch flower cutter*.
• *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
• If you prefer a less sweet filling, you can also add cream cheese to this filling for a cheesecake-like filling. To make the cheesecake version:
  • 4 oz (113 g) full fat cream cheese, brought to room temperature
  • 7 oz (198 g) full fat sweetened condensed milk
  • ¼ cup (59 ml) lemon juice
  • Add cream cheese to a mixing bowl. Beat until light and fluffy. Scrape down the sides of your mixing bowl a few times as needed to make sure all the cream cheese gets beaten. Pour in the condensed milk. Beat until mixture is smooth. Add in the lemon juice. Mix at low speed until completely and evenly incorporated. Scoop filling into the cooled pie crusts.
• Please note the actual nutrition is likely less calories and fat than the estimated. The estimated nutrition assumes all of the two pie crusts are consumed/used but there will be leftover scraps of pie dough.

Serving: 1pie, Calories: 222kcal, Carbohydrates: 30g, Protein: 0.03g, Fat: 9g, Saturated Fat: 6g, Sodium: 174mg, Fiber: 2g, Sugar: 16g, NET CARBS: 28

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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