Best 3 Lemon Pie Without Condensed Milk Recipes
Indulge in a delightful culinary journey with our collection of lemon pie recipes, crafted without the use of condensed milk. These delectable treats offer a refreshing twist on the classic lemon pie, catering to those with dietary restrictions or simply seeking a lighter and tangier dessert experience. From the creamy and smooth No-Bake Lemon Pie, perfect for hot summer days, to the delightful Vegan Lemon Pie, a plant-based rendition that's equally indulgent, our recipes cater to a diverse range of preferences. Discover the zesty Lemon Pie with Shortbread Crust, a combination of buttery shortbread and tangy lemon filling that's sure to impress. And for those who love a classic, try our Traditional Lemon Pie, a timeless recipe that delivers a perfect balance of tart and sweet. Each recipe is carefully crafted to ensure a burst of lemon flavor in every bite, making these pies ideal for any occasion, whether it's a family gathering, a special celebration, or simply a sweet treat to brighten your day.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY LEMON PIE
Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.
Provided by Sally
Categories Pie
Time 3h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (177°C).
- Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
- Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
- Garnish as desired. Store leftovers in the refrigerator for up to 1 week.
MEYER LEMON PIE
A tangy sweet and sour treat, the Meyer lemons make it sweeter than a traditional lemon pie, but still keep that citrus kick.
Provided by Melissa Cebrian
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
- Pour melted butter into the blender and blend for 30 seconds more.
- Transfer lemon filling to the pastry shell.
- Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 42.9 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 184.1 mg, Sugar 31.8 g
MAGIC LEMON MERINGUE PIE
Steps:
- Preheat oven to 325 degrees F.
- For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
- For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
- For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
- Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.
Tips:
- Make sure all ingredients are at room temperature for best results, especially the butter, eggs, and cream.
- Use a deep-dish pie plate to prevent the filling from spilling over.
- For a creamier filling, use a stand or hand mixer to beat the eggs and sugar together until they are thick and pale yellow.
- If you don't have a lemon zester, you can use a fine grater to remove the zest from the lemons.
- Be careful not to over-bake the pie. The filling should be set but still slightly jiggly in the center.
- Chill the pie for at least 2 hours before serving to allow the flavors to meld.
Conclusion:
This lemon pie without condensed milk is a delicious and easy-to-make dessert that is perfect for any occasion. The bright and tangy flavor of the lemons is perfectly complemented by the creamy filling and flaky crust. Whether you're a fan of classic lemon pie or looking for a new twist on an old favorite, this recipe is sure to please.
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