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!
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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