I’m sharing one of my favorite desserts with you today ~ Luscious Lemon Pie.
It must be the most requested recipe I own.
People can never believe when I tell them there are only 3 ingredients (minus the crust). Now, if you’ve been reading my blog for a while, you may remember that I am normally skeptical of recipes that only have a few ingredients. Remember how my opinion changed with the 5 minute gourmet salsa?
Yep, this is one of those recipes! If you like lemon, this gets added to the list of “favorite recipes” after the first bite. And it is Oh. So. Easy to make!
How is this for a short tutorial? Here are your ingredients:
Mix the can of sweetened condensed milk with 1/2 cup of lemon juice. It immediately thickens, to about the consistency of yogurt.
Fold in whipped topping.
Mix gently until whipped topping is completely incorporated. If you want it to look a little more “lemony”, add a few drops of yellow food coloring.
Pour mixture into a pie crust. I usually use a store bought graham cracker crust, but if homemade crusts are your thing, go for it!
Refrigerate for a few hours. I have served it within 2-3 hours, but it becomes more firmly set if you leave it for 8 or more hours.
Eat and Enjoy! (and be prepared to hand out the recipe!)
1 can (14 oz.) sweetened condensed milk
1/2 cup lemon juice
yellow food coloring, optional
1 carton (8 oz.) frozen whipped topping, thawed
1 graham cracker crust (9 in.)
In a bowl, combine milk and lemon juice. Mix until thickened; to about the consistency of yogurt. Mix in a few drops of yellow food coloring, if desired. Gently fold in whipped topping until well mixed. Pour into crust and refrigerate until ready to serve. Enjoy!
Wow, Ginny- this looks fantastic! I will have to try this.
Thanks for all your great tips. You are a blessing!
Thanks, Denise. 🙂 I’m sure the kids will love it.
Wow, the easiest pie ever. Absolutely delicious! Made for my hubby, he loved it. Made another one the same day. Today making it with key lime juice, it’s chilling now, can’t wait.
So glad to hear you liked it, Gladys! It’s definitely a family favorite here. 🙂
Did u top with cool whip or fresh whip cream?
Bernice reddy says
Can it be frozen?
Looks Yummy! Can’t wait to try this. Thanks for sharing!
LaTrell Williams says
This was an amazing recipe! Super easy (which is right up my alley), and very tasty! The second time I made it, I added 1/4 cup of Comstock Lemon Creme’ just for some added lemon flavor! Thank you so much for sharing! Keep ’em coming I’m always up for a great tasting easy recipe to make for my family and friends!
Thanks for letting me know, LaTrell. It’s always nice to hear when someone actually makes something I post about. 🙂 I’m curious to know if it set as well with the lemon creme? The original recipe calls for lemon zest, but I don’t like the little chunks, so I don’t use it. It was a good idea to use the creme ~ you must really love a strong lemony flavor. I’ll have to try it. Thanks for sharing the update. 🙂
jacky @ small home love says
Looks so delicious, might try it with key lime juice. Pinning the recipe for the next family get together.
Definitely try lime, Jacky! I’m sure I’ve done that, too. I don’t think you will be disappointed. 🙂
Ginny….this pie looks so yummy…I am going to make it SOON! I made the BHG Pink Lemonade Cake and this will def. be so much easier!!!! Thank you so much for sharing! I am going to share this on my FB page 🙂
Thanks, Julie! That’s very sweet of you. 🙂
OOH, that does look like and fluffy, I have recently fallen in love with lemon. So this looks so easy and so yummy!
So glad you shared your creative inspiration with Sunday’s Best – your creativity helped make the party a success!
Stir in a pint of sliced fresh strawberries to this pie filling and it’s even better.
Mmmmmmm…looks so yummy! I have made a filling like this before but without the lemon. We’ll be making this one soon! Would love for you to share this at Gettin’ Krafty With It if you get the time..
This looks great! I just pinned it to try later on! 🙂
Thanks for the pin, Michelle. 🙂
Recreate and Decorate says
Dropping by from organize your stuff now link up! Love lemon Pie so I will try this and I love that it only has 3 ingredients! That is my kind of cooking! 🙂
We love anything lemon around here. This looks fabulous. Can’t go wrong with lemon and sweetened condensed milk. Thanks for sharing your recipe.
Yum! I love recipes that only have a handful of ingredients. This looks delicious – I love lemon!
I love everything lemon. That looks soooo yummy! I want some right now. I’d love for you to link up this (and any other ideas you’d like to share) at “One Creative Weekend” on OneCreativeMommy.com.
Hi I live in the UK and dont have cool whip.. what can I use intead? I also noticed that there wasnt a number before oz for the cool whip? Thanks 🙂 xx
Thanks for pointing out the missed ingredient number! I usually try to be so careful, but sometimes things slip passed me. 🙂 Cool Whip is an imitation whipped cream. It holds a bit more firmly than regular whipped cream. I usually use it for desserts like this, but I’m sure it could be substituted. I have never made the lemon pie without Cool Whip, but it’s worth a try. Here is a site I found that offers some alternative options to Cool Whip. http://pastrychefonline.com/2009/02/04/cool_whip_substitute/ I hope it’s helpful. Let me know how it turns out. 🙂
Having travelled thro make your own cool whip and seeing it needs a stabalizer, I hit on the perfect substitute. Ealmlea. Its a great substitute. I did an experiment and it stays whipped for 4 days no slippage and only small slippage on day 5😊 Although you can also use a packet of dream topping, not as good, ealmlea is superior 😄By FAR
Ellen Phillips says
The secret for UK users or anyone else without Kool Whip is “stabilized” whipped cream! Use 2-4 tablespoons of Confectioner’s sugar to whip into the whipping cream while beating it to form stiff peaks or to an “almost butter “ consistency. Don’t forget 1/2 to 1 teaspoon pure vanilla extract! Voila! Better than Kool Whip!
This was a super easy and delicious pie! It will definitely be making a repeat appearance at our house. Thanks!
Oh, I’m so happy you let me know! 🙂 I’m glad you liked it. I always get requests for the recipe. Thanks for stopping by. 🙂
Do you know if there is a British equivalent ingredient to the whipped topping?
Hi, Sunrise. Cool Whip is a substitute for whipped heavy cream. I have never made this pie with “real” whipped cream, so I’m not sure how it would set. The lemon and milk create a thick creme and the Cool Whip makes it light and fluffy, but sets somewhat firmly after refrigeration.. It’s definitely worth a try with real whipped cream! I bet it would be just as delicious, and if it doesn’t set well, you could eat it in a parfait dish. Here is a site that offers some alternative options to Cool Whip. http://pastrychefonline.com/2009/02/04/cool_whip_substitute/
I have been making this wonderful pie for about 30 years! But mine I use frozen lemonade…as we like it on the sweet side espically on our hot 110 summer days! I’ve also tried it with other frozen juice concentrates…the tropical ones are great too. I also will add a few drops of food coloring to the mix just to give the hint of the flavor of the pie. It’s such a great dessert to have after heavy meals.. very light and refreshing. Thanks for the all the hints and additions everyone!
Ginny… like my kids say at school…. You Rock!
This recipe is a long-time favorite of my family’s….except it predates Cool Whip. We use juice of 2 lemons instead of bottled (I always like fresh best!) and 8 oz. of heavy cream, whipped. We call it Lemon Refrigerator Pie…but I like your name better!
I’ve been making this since I could see over the table..over 40 years. My most prized possession is the big glass measuring cup and metal churn set (which belonged to my grandmother who died before I was born) and was used ONLY to make the filling for this pie. Homemade whipped cream is so much better tasting than cool whip…you just fold it in very carefully to keep it from deflating too much. Also, add some sour cream and/or room temperature cream cheese to make it really decadent.
Turned out great second time I tried it I used 1 can condensed milk
And a 12 oz cool whip instead of lemon juice I used between 1/2 and 3/4
Can of thawed frozen lemonade concentrate it made 2 pies thanks
I make a similar pie but instead of lemon juice my called for one package unsweetened koolade lemonade mix.
Oh my ….. my nephew requested a lemon pie for christmas this year. I tryed this recipe out and wow. Its wonderful definitely my go to for a quick lemon yummy
We are having a cook out on Memorial Day and after much searching for an no egg lemon pie that my oldest son’s wife can eat I found your recipe. I have the Eagle Brand Magic Lemon Pie that everyone loves so much but it has egg in it. Now to find a gluten free, egg and soy free crust that my daughter in law can eat. If I can’t find one it will be lemon pudding! Thank you for sharing!
We wanted a refreshing bright pie for Thanksgiving so I just made this. I used fresh squeezed lemons and lemon zest to make it even more lemony and delicious!! I just licked some of the left over filling at it’s wonderful and fresh! Love it thanks!
Debbie Wheaton says
I made this and it was gone in a matter of minutes. Everyone loved it. I now want to make it for my mom’s frozen food booth at her church bazaar. This will be ok to freeze, won’t it? Everything in there can be frozen, so I’m pretty sure it can…I just wanted to know if you have ever frozen them and do they taste the same afterwards. Thanks for a great, easy recipe!
I have always stored this pie in the freezer and take it out 30 minutes up to 3 hours before serving. I prefer it a little more set than just refrigerated
Sue Miller says
This is the 2nd time I’ve made the pie!!! Love it!! I froze it and then added a little lemon peel to the top!! My family is crazy about it! Thanks for sharing!
Can it be frozen
I love this and have made many times with UK Digestive biscuits and evaporated milk. The evaporated milk is less sweet than condensed if you like a sharp lemon taste.
I have been making this lemon pie since I was a teenager. My recipe called for a 6 oz can of the frozen lemonade concentrate. It is very delicious
wallace clark says
Ginny, I have made this pie several times. It is eaten faster than I can make.
Thanks . I was thinking about using 2 cans of S.C. M. What do you think?WC
I have been making this for many years now. My family still loves it just as much. Thanks again!
I MAKE THIS RECIPE BUT I ADD CREAM CHEESE