Lemon Condensed Pie

8 servings Prep: 20 m Cook: PT0M Total: 20 m Beginner
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Lemon Condensed Pie
Lemons: not just for lemonade or margaritas. This easy no-bake lemon pie with sweetened condensed milk and a buttery vanilla wafer crust is cool, creamy, and tangy—perfect for hot summer days when you don’t want to turn on the oven.

Ingredients

8 servings
  • 1 package vanilla wafers pound size
  • 1 1/2 stick margarine
  • 2 egg yolks well beaten
  • 2 cans condensed milk
  • 3/4 cup lemon juice

Step-by-Step Instructions

  1. Crush vanilla wafers, keeping a few to put around the pie dish (or to eat while preparing this dish).
  2. Melt margarine and add to crushed vanilla wafers. Mix well and butter pie dish and spread crumbs. Arrange vanilla wafer around the dish.
  3. In bowl put the well beaten egg yolks (you might want to use pasteurized eggs), adding the condensed milk slowly; then add the lemon juice.
  4. Mix all ingredients with a mixer at medium to low speed, then pour into the pie dish.
  5. Refrigerate for at least 2 hours until set, call me, put the coffee on and enjoy! I will be right over to keep you company.

Common Problems and Solutions

Q: Why isn't my pie setting up?

A: Make sure you're using sweetened condensed milk (not evaporated milk) and fresh lemon juice. The acidity in the lemon juice reacts with the condensed milk to thicken the filling. Allow at least 2 hours of chilling time, or overnight for best results.

Q: Can I use bottled lemon juice?

A: Fresh lemon juice works best for proper setting and flavor, but bottled lemon juice will work in a pinch. You'll need about 3-4 fresh lemons to get 3/4 cup juice.

Q: Is it safe to use raw egg yolks?

A: As noted in the recipe, using pasteurized eggs is recommended since this pie isn't baked. You can find pasteurized eggs in most grocery stores, or omit the yolks entirely—the pie will still set, just with a slightly different texture.

Tips and Techniques

The acidity of the lemon juice causes the condensed milk to thicken naturally, so no baking is needed. For best results, chill the pie for at least 2 hours or overnight before serving. The filling will firm up as it chills and develop better flavor.

Ingredient Substitutions

  • margarine: butter
  • vanilla wafers: graham crackers
  • fresh lemon juice: bottled lemon juice
  • egg yolks: omit entirely

Equipment Needed

  • food processor or rolling pin (for crushing wafers)
  • pie dish
  • electric mixer
  • mixing bowls