This magic lemon pie has a creamy custard filling that magically comes together without the need for eggs or other thickening ingredients. The pie needs just 3 ingredients and is easy to make. It is a cool and refreshing dessert to make for summer and can be made ahead of time.
A slice of magic lemon pie on a white plate

I love making lemon pies this time of year. This lemon pie is an easy stress-free dessert to bring to any upcoming gatherings. I especially like that the filling needs only 2 ingredients and doesn’t require any thickeners.

Ingredients

  • Lemon juice
  • Condensed milk
  • Pie Crust

Lemon juice: You can squeeze lemons for fresh lemon juice or use store bought lemon juice. If using store bought lemon juice, you do need to make sure you buy one that only contains lemon juice and not lemon juice diluted with water or other ingredients. I usually use store bought lemon juice because it makes the preparation time for this pie even easier.

Condensed milk: You must use regular condensed milk and not a dairy-free condensed milk. The recipe relies on the milk protein interacting with the lemon juice.

Pie crust: I used frozen pie crust for this pie. You will want to use the frozen kind that is already preshaped in the pie tins because there will be a lot less shrinkage when you bake the crust.

What is Magic Lemon Pie

Magic Lemon Pie was introduced in the 1930s. There are quite a few variations including a no bake version and a baked version that includes eggs. It is called magic lemon pie because when the condensed milk and lemon juice are mixed together, the mixture almost instantly thickens to a custard-like consistency without the need for eggs, cooking or other thickeners.

While experimenting with another recipe, I realized I was able to combine the no bake eggless filling version with the baked version that usually requires eggs. The filling holds up well when baked and the longer you bake it, the firmer the filling gets. I love that this version doesn’t require eggs. I prefer the eggless version as I think the filling is rich enough and doesn’t really need the additional egg yolks.
Lemon pie decorated with whipped cream and a lemon slice

How to Make Magic Lemon Pie

  • The pie crust is first baked in the oven for about 15 minutes.
  • The lemon juice and condensed milk are mixed together in a large mixing bowl.
  • Pour the filling into the prebaked pie crust and then bake the pie for about 10-15 minutes. Allow the pie to cool in the fridge for a few hours before serving.

Expert Tips

  • You do need to use regular condensed milk for this recipe. It doesn’t work with coconut condensed milk or other dairy-free condensed milk alternatives because the recipe relies on the milk protein from the condensed milk interacting with the acid in the lemon juice.
  • You don’t have to bake the filling. You can just pour the filling into the prebaked pie crust and put it into the fridge to set up. Baking the filling changes the texture and taste a little, but both versions are good.

A bite of lemon pie on a fork

More Lemon Pie Recipes

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3 Ingredient Magic Lemon Pie

This creamy custard lemon pie comes together magically without the need for eggs or other thickeners. It's an easy, stress-free dessert that can be made ahead of time for any event. It's especially great for summer gatherings and is a cool, refreshing treat.
Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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Ingredients

  • 1 frozen pie crust
  • 1 cup (8 fl oz/237 ml) lemon juice
  • 2 (14 oz/397g) cans full fat sweetened condensed milk, so a total of 794 grams needed

Instructions
 

  • Preheat the oven to 375°F (191°C). Let pie crust soften to room temperature, about 10-15 minutes.
  • Use a fork to prick the bottom of the pie crust several times (I did about a dozen times). You want the holes to be fairly evenly spread across the bottom. This will prevent the pie crust from puffing up during baking. Bake pie crust for about 15 minutes or until golden brown and cooked. Most pie crust brands recommend a higher baking temperature but I found that lowering the baking temperature slightly helps reduce shrinkage. Let the pie crust cool for about 5 minutes before adding filling.
  • While pie crust is baking, make the filling. Add lemon juice and condensed milk to a large mixing bowl. Whisk until the ingredients are evenly combined. Let the mixture sit and thicken for about 5 minutes.
  • Pour filling into the pie crust. Smooth the surface with an offset spatula. Reduce oven temperature to 325°F (163°C). When oven is heated to the right temperature, place the pie back into the oven and bake for about 10-15 minutes or until the filling looks slightly puffed. You can cook the filling fora little longer, but if you cook it for more than 20 minutes, the surface of the pie starts to turn a little dark in color.
  • Let pie cool fully and then place into the fridge for about 2 hours (or overnight) to firm up further. If desired, you can garnish the pie with fresh whipped cream before serving. The pie is easiest to cut while chilled. Any uneaten pie should be stored in an airtight container in the fridge or freezer.

Notes

  • Condensed milk note: This recipe needs to be made with condensed milk. Dairy-free condensed milk alternatives will not work. 14 oz refers to weight not volume. So you will need a total of 2 cans, 28 oz (weight) or 794 grams
  • Frozen pie crust note: This recipe works best with frozen pie crust that is already preshaped in a pie pan. If you use the refrigerated pie crust that you have to roll out there will be a lot more shrinkage when the crust bakes. I like Wholly Wholesome* or Marie Callender's frozen pie crust*.
  • Lemon juice note: You can use fresh squeezed lemon juice or store bought lemon juice. If using store bought, make sure that the only ingredient is lemon juice. Just because it is labeled "100% lemon juice" does not necessarily mean there aren't other ingredients in the bottle so make sure to check the nutrition label. I used Santa Cruz Organic 100% lemon juice*.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • I decorated my pie with piped whipped cream and lemon zest.
  • Estimated nutrition does not include optional whipped cream.
Serving: 1slice, Calories: 312kcal, Carbohydrates: 47g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Sodium: 93mg, Fiber: 5g, Sugar: 38g, NET CARBS: 42
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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