Introduction to Lemon Pie with Condensed Milk
There's something undeniably special about homemade desserts. They have a warmth and charm that store-bought treats often lack. When you whip up a delightful Lemon Pie with Condensed Milk, you're not just creating a dessert; you're crafting memories. This easy recipe allows you to enjoy a zesty and creamy treat that can brighten up any occasion, from casual dinners to festive gatherings.
Imagine sitting around the table with friends, sharing laughter over slices of this delicious pie. The almond cookie crust adds a unique twist, complementing the tangy lemon filling perfectly. The caramelized lemons on top offer a stunning finish, making each bite a delightful experience. Plus, this recipe is uncomplicated enough for even novice bakers.
For more inspiration on homemade delights, check out articles on The Kitchn or Serious Eats that delve into the art of simple yet flavorful desserts. As you embark on this culinary journey, you might just find that making your own desserts is not only rewarding, but also a fun way to bond with the people you care about. So let’s dive into the Lemon Pie with Condensed Milk recipe that promises to be a crowd-pleaser!
Ingredients for Lemon Pie with Condensed Milk
Creating a delightful lemon pie with condensed milk starts with gathering the right ingredients. Let’s break this down for easy preparation!
Essential ingredients for the almond cookie crust
For the delicious almond cookie crust, you’ll want to gather:
- Unsalted butter: 6 tablespoons, softened (85 grams)
- Powdered sugar: ½ cup, sifted (62 grams)
- Almond flour: 3 tablespoons for that nutty flavor
- Salt: ¼ teaspoon
- Vanilla extract: ¼ teaspoon for a hint of sweetness
- Egg: 1 large, to bind the ingredients
- All-purpose flour: 1 ¼ cups (160 grams) to create the structure
This crust will give your pie a buttery crunch that pairs beautifully with the zesty filling.
Key ingredients for the lemon filling
The star of this pie is the luscious lemon filling, made from:
- Sweetened condensed milk: 2 cans (14 oz each) for creamy sweetness
- Egg yolks: 3, providing richness
- Lemon juice: 1 cup, fresh-squeezed is best for that tangy flavor
- Lemon zest: 2 tablespoons, adding a burst of citrus aroma
These ingredients meld together to create a filling that's both smooth and vibrant.
Toppings and garnishes to elevate your pie
To take your lemon pie with condensed milk to the next level, try these toppings:
- Caramelized lemon slices: These add a beautiful presentation and extra flavor depth.
- Drizzled white chocolate: For a sweet contrast that enhances the tartness of the lemon.
- Fresh herbs: A sprig of rosemary or mint can brighten your pie and make it visually stunning.
These finishing touches not only make your pie look irresistible but also layer in more delicious flavors.
For more inspiration and tips on how to make the perfect lemon pie, check out The Kitchn or Serious Eats. Enjoy your baking!
Step-by-step Preparation of Lemon Pie with Condensed Milk
Creating a delightful lemon pie with condensed milk is a rewarding endeavor that brings sunshine to your table. This step-by-step guide will help you navigate each stage of this delicious dessert, ensuring a perfect balance of tartness and sweetness. Let’s get started!
Making the Almond Cookie Crust
- Mixing the Ingredients:
- In an electric mixer, beat 6 tablespoons of unsalted butter until creamy (about 1 minute).
- Gradually add ½ cup of sifted powdered sugar and continue to mix for 2 more minutes.
- Incorporate 1 egg and ¼ teaspoon of vanilla extract to the mixture, blending them thoroughly.
- Adding the Dry Ingredients:
- Stir in 3 tablespoons of almond flour and ¼ teaspoon of salt, mixing until well combined.
- Finally, add 1 ¼ cups of all-purpose flour. Mix on low speed or with a spatula to avoid overworking the dough.
- Chilling the Dough:
- Wrap the dough in plastic wrap, shaping it into a disk. Refrigerate for about 2 hours to firm up.
- Rolling and Pre-baking:
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough to about ¼ inch thick and transfer it into a tart or pie pan.
- Prick the bottom with a fork and freeze it for 15 minutes before baking it lined with parchment and pie weights for 12 minutes.
Preparing the Condensed Milk Lemon Filling
- Mixing the Filling:
- In a large bowl, whisk together two 14-ounce cans of sweetened condensed milk, 3 egg yolks, 1 cup of fresh lemon juice, and the zest of 2 lemons. Ensure everything is well mixed.
- Baking the Filling:
- Pour the luscious filling into the pre-baked crust and return it to the oven for 18-20 minutes until the edges are set but the center is still slightly jiggly.
Baking the Pie to Perfection
Remove the pie from the oven and allow it to cool at room temperature, then refrigerate it for at least a few hours—overnight is preferable—to let the flavors meld together beautifully.
Creating the Caramelized Lemon Slices
- Preparing the Syrup:
- In a saucepan, combine ½ cup of water and ½ cup of granulated sugar over high heat. Stir until the sugar dissolves.
- Cooking the Lemons:
- Add your sliced lemons to the syrup and reduce the heat to medium. Let them cook for about 20 minutes until they turn translucent and caramelize slightly.
- Cooling:
- Carefully remove the slices, allowing them to drain and cool on parchment paper for several hours.
Assembling and Decorating Your Lemon Pie
- Finishing Touches:
- Once the lemon pie with condensed milk has chilled, you can drizzle melted white chocolate on top for a sweet contrast.
- Arrange the caramelized lemon slices decoratively on the pie for that stunning presentation.
- Serving:
- Add fresh herbs like rosemary for an aromatic touch, and slice your pie to serve. Each bite offers a delightful burst of flavor!
By following these steps, you’ll create a stunning lemon pie with condensed milk that’s both tangy and sweet, perfect for any occasion. Enjoy the process as much as the end result, and don't forget to share your creation with family and friends!
Variations on Lemon Pie with Condensed Milk
Lemon pie with condensed milk is undeniably delicious, and so easy to customize! Here are two exciting variations to try:
Ginger-infused lemon pie
For a spicy twist, incorporate fresh ginger into your lemon filling. Simply grate a tablespoon of ginger and mix it in with the condensed milk and lemon juice. This adds a warm, comforting zing that pairs beautifully with the sweet and tangy flavors of the pie, creating a delightful contrast.
Coconut lemon pie twist
Add a tropical flair to your lemon pie with condensed milk by incorporating coconut. Stir in half a cup of shredded coconut into the filling for a rich, chewy texture. You can also sprinkle toasted coconut flakes on top for an enticing garnish. This combination introduces a refreshing vibe that’s perfect for summer gatherings!
Explore more variations and let your taste buds experiment!
Cooking Tips and Notes for Lemon Pie with Condensed Milk
Common Mistakes to Avoid
Creating the perfect lemon pie with condensed milk can be delightful, but it’s easy to stumble over a few key points. Here are some common missteps to watch out for:
- Overmixing the Crust: When preparing your crust, mix just until combined. Overworking the dough can lead to a tough texture.
- Ignoring the Chill Time: Don’t rush the crust chilling process; it helps maintain its shape while baking.
- Underbaking the Filling: Ensure you're following the baking time closely; the filling should be slightly jiggly in the center but set at the edges.
Substituting Ingredients for Dietary Needs
If you or your guests have dietary restrictions, you can easily adapt the lemon pie with condensed milk recipe:
- Gluten-Free Crust: Substitute all-purpose flour with gluten-free flour blends for a delicious alternative.
- Dairy-Free Option: Use coconut milk or almond milk in place of condensed milk. Look for sweetened versions for the right sweetness.
- Lower Sugar Alternative: If you prefer less sugar, consider using a sugar substitute like Stevia or monk fruit for both the crust and filling.
Making these ingredient swaps will allow everyone to enjoy this tangy delight! For more tips on ingredient substitutions, check out Healthline's guide on baking alternatives.
Serving Suggestions for Lemon Pie with Condensed Milk
Pairing with Ice Cream or Whipped Cream
Elevate your lemon pie with condensed milk by serving it alongside a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. The cool and sweet contrast beautifully balances the tartness of the lemon filling. For extra flair, try infusing your cream with a hint of lemon zest or vanilla extract!
Creative Ways to Serve Individual Portions
Consider making mini pies or tartlets for an elegant touch at gatherings. Use muffin tins or ramekins to create single-serving delights. Top each one with a slice of caramelized lemon for a pop of color and flavor. Alternatively, serve pie slices in glasses, layering crumbles of crust, the lemon filling, and whipped cream for a visually appealing dessert parfait!
For more serving ideas, check out The Spruce Eats for inspiration.
Time Breakdown for Lemon Pie with Condensed Milk
Preparation Time
Get ready to whip up this delightful lemon pie with condensed milk in just 1 hour. This includes gathering your ingredients, preparing the crust, and mixing your luscious lemon filling.
Cooking Time
The cooking might seem quick, but you’ll need to let that beautiful pie bake for about 30 minutes. It’s the perfect time to unwind and perhaps tidy up the kitchen.
Total Time
In just 1 hour and 30 minutes, you’ll have a tantalizing lemon pie ready for serving! Whether it's for a family gathering or a cozy night in, this dessert is sure to brighten your occasion.
Want more sweet inspiration? Check out this guide on perfect pie crusts or explore other lemon treats like lemon bars. Happy baking!
Nutritional Facts for Lemon Pie with Condensed Milk
Calories per slice
Each slice of this delightful lemon pie with condensed milk packs approximately 300 calories. While this makes it a rich dessert option, it’s perfect for satisfying your sweet tooth during special occasions.
Macronutrients overview
This lemon pie with condensed milk features a balance of macronutrients:
- Fat: A creamy filling and buttery crust contribute to its fat content.
- Carbohydrates: The pie is fairly high in carbs due to the crust and sugar.
- Protein: Though lower in protein, the egg yolks do add some nutritional value.
Indulging occasionally can be part of a balanced diet, so savor every bite! For more in-depth nutritional information, you might explore Healthline for insights on balanced eating.
FAQs about Lemon Pie with Condensed Milk
Can I use a store-bought crust?
Absolutely! Using a store-bought crust can save you time without compromising flavor. A graham cracker crust works particularly well with the tangy lemon filling, making it a convenient option for busy weeknights or last-minute gatherings. Just make sure to follow the baking instructions on the package for the best results.
How long will the pie last in the fridge?
Once your lemon pie with condensed milk is properly cooled, you can store it in the fridge for up to 3 days. To keep it fresh, cover it with plastic wrap or place it in an airtight container. Don't be surprised if it disappears faster; it’s delicious!
Can I freeze leftovers?
Definitely! You can freeze leftover lemon pie for up to 2 months. Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can enjoy a slice straight from the freezer, or let it thaw in the fridge for a few hours before serving. This way, you can savor that creamy, zesty flavor again!
For more tips on pie storage, check out this guide.
Conclusion on Lemon Pie with Condensed Milk
In summary, this lemon pie with condensed milk is a delightful blend of tangy and sweet that's perfect for any occasion. Its creamy filling and buttery almond cookie crust will impress friends and family alike. Enjoy a slice—and don’t forget to share your experience!
Lemon Pie with Condensed Milk
Equipment
- electric mixer
- tart pan
- large pot
- Baking sheet
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 large egg
- 1 ¼ cup all-purpose flour
Condensed Milk Lemon Pie Filling
- 2 14 oz. cans Eagle Brand® Sweetened Condensed Milk
- 3 large egg yolks
- 1 cup lemon juice
- 2 tablespoon lemon zest
Caramelized Lemon Slices
- ½ cup water 120 ml
- ½ cup granulated sugar 100 grams
- 2 slices lemons
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. 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.
- 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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