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.
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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