Introduction to Lemon Pie with Condensed Milk
Why Lemon Pie is the Perfect Homemade Dessert
Are you on the lookout for a delightful dessert that hits all the right notes? Look no further than lemon pie with condensed milk! This tangy-sweet treat is not just a feast for your taste buds; it’s an absolute showstopper that'll impress family and friends alike. The uniqueness comes from the luscious combination of creamy condensed milk and fresh lemon juice, which creates a filling that’s both smooth and bursting with flavor.
What makes this recipe so appealing is its simplicity. With a few staple ingredients and minimal prep time, you’ll have a stunning dessert ready to serve. Plus, the almond cookie crust adds an unexpectedly delightful texture, enhancing the overall experience. And let’s be honest—who can resist the beautiful presentation of caramelized lemon slices on top?
If you're interested in exploring more about lemon desserts, check out the Lemon Lovers page for extra inspiration! So gear up and tackle this recipe; your taste buds will thank you for this incredible homemade dessert that’s sure to brighten up any occasion!
Ingredients for Lemon Pie with Condensed Milk
Creating a delightful lemon pie with condensed milk starts with selecting the right ingredients. Let’s break them down to make your shopping experience easier!
Essential Ingredients for the Crust
For a deliciously crumbly almond cookie crust, gather these essential ingredients:
- 6 tablespoon unsalted butter (at room temperature)
- ½ cup powdered sugar (sifted)
- 3 tablespoon almond flour
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 1 egg
- 1 ¼ cup all-purpose flour
These components come together to create a base that's both flavorful and sturdy enough to hold the creamy filling.
Key Ingredients for the Lemon Filling
The star of your lemon pie with condensed milk is the filling. Here’s what you’ll need:
- 2 (14 oz.) cans of sweetened condensed milk
- 3 yolks
- 1 cup of fresh lemon juice
- 2 tablespoon lemon zest
Lemon juice and zest give this filling its tangy punch, while the condensed milk adds a beautiful creaminess that balances the flavors.
Additional Ingredients for Caramelized Lemon Topping
To elevate your pie, don’t forget the caramelized lemon slices for that added touch:
- ½ cup water
- ½ cup granulated sugar
- 2 sliced lemons
This delightful topping brings a sweet, citrusy finish that truly makes your pie unforgettable. For more tips on ingredient substitutions, check out this helpful guide for all your cooking questions!
Preparing Lemon Pie with Condensed Milk
Creating a delicious lemon pie with condensed milk can be an incredibly rewarding baking experience, especially when you follow these easy steps. Each phase adds delightful flavor and texture, making your pie the star of any gathering. Let’s dive in!
Making the Almond Cookie Crust
The foundation of your pie is its crust, and an almond cookie crust lends a nutty sweetness that perfectly complements the tangy lemon filling.
- Begin by creaming 6 tablespoons of unsalted butter with ½ cup of sifted powdered sugar in a mixing bowl. This mixture should be light and fluffy.
- Next, integrate 1 egg and ¼ teaspoon vanilla extract, mixing until well blended.
- Gradually add 3 tablespoons almond flour, ¼ teaspoon salt, and 1 ¼ cups all-purpose flour—mix just until combined to avoid a tough crust.
- Wrap the dough in plastic wrap and chill for about 2 hours. Chilling helps the dough maintain its shape while baking.
- Once ready, roll out the dough to about ¼ inch thick and fit it into your tart pan, pressing it into the edges.
- Preheat your oven to 350ºF and blind bake your crust by placing parchment paper over it, filling it with pie weights, and baking for about 12 minutes. Finally, remove the weights and bake for another 5-10 minutes until golden.
Preparing the Condensed Milk Lemon Filling
Now let’s move on to the star of the show—the filling! This is where your lemon pie with condensed milk really shines.
- In a large bowl, whisk together two cans of Eagle Brand® Sweetened Condensed Milk, 3 egg yolks, 1 cup of freshly squeezed lemon juice, and 2 tablespoons of lemon zest.
- Blend these ingredients on medium-high until they are fully combined and creamy. Be sure to taste—it should be the perfect balance of sweet and tart!
- Pour this luscious filling into your pre-baked crust and bake at 350ºF for 18-20 minutes, until the edges are set and the center has a slight jiggle.
Baking the Crust and Filling Together
To achieve the perfect texture, keep an eye on the baking time. You want a beautifully set filling while ensuring the crust maintains its crunch. After baking, let it cool before refrigerating overnight. This step is vital for achieving clean slices.
Making Caramelized Lemon Slices
For an elegant touch, let's add some caramelized lemon slices on top!
- In a saucepan, mix ½ cup of water and ½ cup of granulated sugar. Bring it to a boil.
- Once the sugar dissolves, reduce to medium heat and add two thinly sliced lemons, making sure they soak in the syrup.
- Cook for around 20 minutes until the syrup thickens and the lemon slices become beautifully translucent and golden.
- Let them drip dry on parchment paper for a couple of hours or overnight to intensify their flavors.
Assembling and Decorating the Pie
Once your pie is fully cooled, it’s time to assemble it!
- Gently place your caramelized lemon slices on top of the pie, arranging them artistically.
- For an extra touch, feel free to drizzle some melted white chocolate over the top or add fresh herbs like rosemary for a pop of color and flavor.
With these steps, you've just created a stunning lemon pie with condensed milk that’s sure to impress your friends and family. Serve it chilled, and watch as smiles appear all around. Looking for more delicious lemon recipes or baking tips? Don’t hesitate to dive deeper into the culinary world!
Variations on Lemon Pie with Condensed Milk
Lemon Meringue Pie Twist
Looking for a delicious twist on the classic lemon pie with condensed milk? Transform it into a lemon meringue pie! After baking your filling, whip up some egg whites until stiff peaks form and gently fold in sugar for a sweet meringue topping. Spread it over your tangy lemon filling and return to the oven until golden brown. The combination of creamy filling and fluffy meringue is sure to impress at any gathering!
No-Bake Lemon Pie Version
Prefer to keep things simple? Try a no-bake lemon pie with condensed milk! Substitute the baked crust for a chilled one made from crushed graham crackers and melted butter. Blend your filling ingredients and pour them into the crust—just let it chill until set. It's a quick and refreshing option, ideal for warm days or unexpected guests. Check out this easy method for a delightful dessert!
Cooking Tips and Notes for Lemon Pie
Tips for a Perfect Crust
To achieve a golden, flaky crust for your lemon pie with condensed milk, remember these key points:
- Chill Your Dough: Allow your dough to rest in the fridge for at least 2 hours. This helps prevent shrinking during baking.
- Use Pie Weights: Don't skip on using pie weights or dried beans to prevent the crust from puffing up.
- Watch the Color: Keep an eye on your crust while baking; remove it when it's lightly golden for the best texture.
Notes on Lemon Juice and Zest Quality
The freshness of your lemons directly impacts the flavor of your pie. For the best results:
- Use Fresh Lemons: Choose organic when possible for a brighter, less bitter taste.
- Zest with Care: When grating lemon zest, avoid the white pith to prevent bitterness. Just the bright yellow part holds the essential oils and flavor!
By following these tips and using high-quality ingredients, your lemon pie will be tangy, sweet, and oh-so-delicious!
Serving Suggestions for Lemon Pie
Ideal Pairings with Tea or Coffee
Enjoying a slice of lemon pie with condensed milk makes for a delightful end to any meal! For a lovely pairing, consider serving it alongside a refreshing cup of herbal tea, such as chamomile or lemon balm, which complements the tangy flavors beautifully. Alternatively, a robust coffee, perhaps a medium roast, enhances the pie's creaminess and brings out its zesty notes.
Creative Garnishes to Enhance Presentation
Presentation is key! Dress up your lemon pie with condensed milk by adding a generous dollop of whipped cream or a sprinkle of fresh lemon zest for a pop of color. You might also try caramelized lemon slices on top for that touch of elegance. A few mint leaves or edible flowers can elevate the dessert further, making it not just a treat for the palate but also a feast for the eyes.
For more tips on beautifying your desserts, check out sources like Taste of Home and Food Network for inspiration!
Time Breakdown for Lemon Pie
When you're ready to whip up this delightful Lemon Pie with Condensed Milk, here's how your time will be spent. It’s a straightforward process that balances prep and baking perfectly!
Preparation Time
Allocate about 1 hour for preparing the almond cookie crust and lemon pie filling. This includes mixing ingredients, chilling the dough, and preparing for baking.
Baking Time
The baking process will take around 30 minutes—12-15 minutes for the crust and 18-20 minutes for the filling to set.
Total Time
In total, expect to dedicate 1 hour and 30 minutes to create this zesty dessert, plus time for cooling and chilling before serving. Enjoy the anticipation as it comes together!
For tips on making the perfect lemon filling, check out this detailed guide on how to make lemon desserts. Your lemon pie will be a hit!
Nutritional Facts for Lemon Pie
Calories per Slice
Each slice of this delightful lemon pie with condensed milk contains approximately 300 calories. This makes it a sweet treat that’s manageable for your dessert cravings without derailing your healthy eating goals.
Key Nutritional Benefits
This lemon pie is not only delicious but also offers some nutritional perks:
- Vitamin C: Lemons are a great source of Vitamin C, boosting your immune system and promoting healthy skin.
- Calcium: The use of condensed milk adds a good amount of calcium, essential for healthy bones and teeth.
- Healthy Fats: The almond cookie crust provides healthy fats which can help keep you satiated.
Whether you're enjoying it as a special treat or celebrating with friends, this pie is a delightful way to indulge while still getting a few nutrients. So why not satisfy your sweet tooth with a slice of sunshine?
For more insights on healthy desserts, you might enjoy checking Healthline for nutrition tips and tricks!
FAQs about Lemon Pie with Condensed Milk
Can I use other types of milk?
Absolutely! While the traditional recipe for lemon pie with condensed milk calls for sweetened condensed milk, there are several alternatives you can try. If you're looking for a lower sugar option, unsweetened coconut milk can lend a nice flavor. Additionally, evaporated milk can work well—just remember to add a bit of sugar to balance the tartness of the lemons.
How to store leftover lemon pie?
If you find yourself with leftover lemon pie with condensed milk, storing it is easy! Simply cover the pie with plastic wrap or aluminum foil and refrigerate it. It should stay fresh for about 3 to 5 days. For longer storage, consider freezing individual slices; just make sure to wrap them tightly in plastic before placing them in an airtight container.
What if I can't find almond flour?
No almond flour? No problem! You can substitute it with an equal amount of all-purpose flour or use ground oats for a gluten-free option. This will slightly change the flavor and texture, but it will still produce a delightful pie. If you're looking for ideas on where to purchase quality almond flour, check out Bob's Red Mill for great online options.
Conclusion on Lemon Pie with Condensed Milk
Indulging in this lemon pie with condensed milk is a delightful way to brighten your dessert table. Its creamy filling and almond cookie crust create a truly luxurious experience. Whether for a gathering or a cozy night in, you'll love the burst of tangy sweetness. Don’t forget to share the love!
Lemon Pie with Condensed Milk
Equipment
- Electric mixer
- tart or pie 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 ¼ cup all-purpose flour
Condensed Milk Lemon Pie Filling
- 2 14 oz. cans Eagle Brand® Sweetened Condensed Milk
- 3 yolks egg
- 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.
- 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 and 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.
- Remove the pie crust from the oven once golden all over.
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.
- 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 and let it cool down.
- Rest it in the fridge overnight before slicing and serving.
Caramelized Lemon Slices
- Place the water and sugar in a large pot. Bring it to a boil over high heat.
- 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, until the syrup is very thick.
- Using a fork, remove one slice at a time and place them on a baking sheet lined with silicone or parchment paper.
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