Condensed Milk Lemon Pie Recipes

LEMON PIE WITH CONDENSED MILK

Steps:

• 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 1/4" thick, and 12" in diameter.
• Lift the dough up and transfer it to the tart or pie pan. I used a 8" deep tart pan, it will also work with a 9" 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.
• You can also use pie shields or pieces of aluminum foil to protect the sides of the pie crust from baking too much. Watch the video to see how I easily do this.
• Remove the pie crust from the oven once golden all over. Then make the filling.
• Add the Eagle Brand® Sweetened Condensed Milk, egg yolks, lemon juice, lemon zest to a large bowl. Mix on medium high with an electric mixer until completely incorporated.
• 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
• I drizzled melted white chocolate on top of the pie and topped with the Caramelized Lemon Slices and some rosemary sprigs.
• Place the water and sugar in a large pot. I like to use a large sauce pan to do this. 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. Try to keep them in an even layer, which is why it helps to use a large 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. The lemon slices will start to caramelize and get slightly brown.
• 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.

CREAMY LEMON PIE I

Steps:

• Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.

MAGIC LEMON PIE

Steps:

• Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
• In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
• Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

NO-BAKE LEMON PIE

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

LEMON PIE II

Steps:

• Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

LEMON PIE WITHOUT CONDENSED MILK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place pie crust into a 9-inch pie pan.
• Bake in the preheated oven until lightly browned, 9 to 11 minutes. Remove from the oven and let cool.
• While crust cools, beat cream cheese in a medium bowl with an electric mixer until creamy, about 30 seconds. Gradually beat in milk until well blended. Add pudding mix and beat for 30 seconds. Beat in lemon pie filling on low speed until blended. Fold in whipped topping. Spoon mixture into the cooled pie crust.
• Refrigerate for at least 2 hours before serving.

LEMON CRUNCH PIE

Steps:

• Crush biscuits
• Melt butter
• Mix biscuits into butter
• Press into the base of loose bottomed sponge cake tin
• Mix together other ingredients except cream
• Slowly add the cream and stir together (can use fork or blender)
• Pour onto crumb base and leave in the fridge to set