Eagle Brand Lemon Cream Pie Recipe

Sweetened condensed milk: This thick, sweet milk is essential for creating the creamy texture of the pie filling.

Lemon juice: Freshly squeezed lemon juice adds a bright, tangy flavor to the pie.

Lemon zest: The zest of the lemon provides an extra punch of citrus flavor and aroma.

Whipped cream: Used as a topping, it adds a light and airy contrast to the dense filling.

Graham cracker crust: A pre-made crust saves time and provides a crunchy base for the pie.

To enhance the flavor of your lemon cream pie, consider using a microplane to zest the lemon. This will ensure you get the finest zest possible, which will distribute more evenly throughout the pie filling. Additionally, when squeezing the lemon juice, roll the lemon on the countertop with gentle pressure before cutting it. This helps to release more juice, making it easier to extract the full ½ cup needed for the recipe.

• eagle brand sweetened condensed milk - Substitute with homemade sweetened condensed milk: Combine 1 cup of whole milk with 1 cup of sugar, simmer until thickened. This provides a similar sweetness and consistency.

• freshly squeezed lemon juice - Substitute with bottled lemon juice: Use a high-quality bottled lemon juice if fresh lemons are unavailable. It offers a similar acidity and flavor.

• lemon zest - Substitute with lime zest: Lime zest can provide a similar citrusy aroma and flavor if lemons are not available.

• whipped cream - Substitute with coconut whipped cream: Use chilled coconut cream whipped until fluffy for a dairy-free alternative with a similar texture.

• pre-made graham cracker crust - Substitute with homemade graham cracker crust: Crush graham crackers and mix with melted butter and sugar, then press into a pie dish. This allows for more control over the ingredients and freshness.

• To store your lemon cream pie, first ensure it has cooled completely. This prevents condensation from forming inside the storage container, which could make the crust soggy.
• Cover the pie tightly with plastic wrap or aluminum foil. Alternatively, you can use an airtight container to maintain freshness.
• Place the covered pie in the refrigerator. It will keep well for up to 3-4 days, allowing you to enjoy a slice of dessert whenever you crave it.
• If you wish to freeze the pie, wrap it in plastic wrap first, then in a layer of aluminum foil. This double wrapping helps to prevent freezer burn and maintain the pie's texture.
• Label the wrapped pie with the date so you can keep track of its freshness. Frozen lemon cream pie can be stored for up to 2 months.
• When you're ready to enjoy the frozen pie, transfer it to the refrigerator and let it thaw overnight. This slow thawing process helps to preserve the pie's creamy consistency.
• Before serving, you may want to add a fresh layer of whipped cream on top to enhance its presentation and flavor.

• Preheat your oven to 300°F (150°C). Place the lemon cream pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 10-15 minutes or until warmed through. Allow it to cool slightly before serving.

• If you prefer using a microwave, cut a slice of the lemon cream pie and place it on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and heat in additional 10-second intervals if necessary. Be cautious not to overheat, as the whipped cream topping may melt.

• For a more even reheating, use a double boiler. Place the lemon cream pie in a heatproof dish and set it over a pot of simmering water. Cover the dish with a lid or aluminum foil and heat for about 10-15 minutes, ensuring the pie warms evenly without direct heat.

• If you have an air fryer, preheat it to 300°F (150°C). Place the lemon cream pie in the basket, ensuring it is stable and won't tip over. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overheat.

• Oven: Used to bake the pie at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the sweetened condensed milk, lemon juice, and lemon zest.

• Whisk: Used to blend the ingredients together until well mixed.

• Measuring cup: Used to measure the ½ cup of freshly squeezed lemon juice.

• Measuring spoon: Used to measure the 1 tablespoon of lemon zest.

• Spatula: Used to pour and spread the lemon mixture evenly into the graham cracker crust.

• Refrigerator: Used to chill the pie for at least 1 hour after it has cooled.

• Knife: Used to cut the pie when serving.

• Serving plate: Used to serve the pie slices.

• Can opener: Used to open the can of sweetened condensed milk.

• Zester: Used to zest the lemon for the recipe.

• Juicer: Used to extract the juice from the lemons.

• Whipped cream dispenser: Used to top the pie with whipped cream before serving.

Use pre-made crust: Opt for a pre-made graham cracker crust to save time on baking and cooling.

Lemon juice: Use bottled lemon juice if you're short on time, though fresh is always better.

Quick cooling: Place the pie in the freezer for 20 minutes instead of refrigerating for an hour to speed up the cooling process.

Ready-made whipped cream: Use store-bought whipped cream instead of making your own to save time.