Eagle Brand Lemon Cream Pie Recipe

| May 12, 2019 | 8 Comments

Lemon Cream Pie

Easy step-by-step, photo illustrated instructions on how to make the Eagle Brand Lemon Cream Pie, with printable recipe.

Lemon Cream Pie, as seen on Taste of


Lemon Cream Pie, slider.
Lemon Cream Pie recipe, made with Eagle Brand Sweetened Condensed Milk.

This is another really easy to make pie that you can put together in no time, but it does need to cool and chill for a couple of hours before you dig into it.

Mike from Denver, was raised in Louisiana, and is a subscriber to our Newsletter. He recently found our home on the Internet and wanted to share a recipe for Lemon Pie. Mike says “if your old socks have lemon on them, I think I could eat them.” I think he likes lemon – and condensed milk. Smile.

In his email, Mike said to mix the eggs, lemon juice and milk together then pour it in the pie shell. He didn’t say anything about baking it. I wanted to be sure that’s the way he made it so I emailed him back.

Mike says he’s 72 years old, has been eating the pie for ages, and he’s still kicking.

The website for the Eagle Brand Milk recipe calls for baking the pie, so in the interest of keeping you safe, I decided to bake this one. You can thank me later. Smile.

True, mixing lemon juice with the egg yolks does “cook” the eggs so they are safe to consume, but I just wanted to follow the recipe from the label. It only takes a few extra minutes and you don’t have to be concerned about having raw eggs in the pie.

Thank you Mike, for suggesting this really great pie. Lemon Pies are a favorite of mine as well.

So, if you’re ready to bake one of your own, then let’s head out to the kitchen, and… Let’s Get Cooking.


Lemon Cream Pie, you'll need these ingredients.
Lemon Cream Pie recipe. You’ll need these ingredients.

I’m going to make my own whipped cream with the Heavy Cream you see pictured here, but you can easily top it with one of the ready made whipped creams if you prefer.


Lemon Cream Pie, separate the yolks.
First, separate the egg yolks from the egg whites.

I’m using an old Tupperware egg separator that’s been in the family for ages. I think it was a freebie given out by Tupperware years back. Works pretty good though. Smile.


Lemon Cream Pie, place the egg yolks in a mixing bowl.
Place the egg yolks in a medium sized mixing bowl. Yep, I broke one.


Lemon Cream Pie, beat lightly with an electric mixer.
Beat the yolks with an electric mixer for about 30 seconds. Just to break them up good.


Lemon Cream Pie, squeeze the lemons.
Next, squeeze the lemons to remove the juice.

I picked up this vintage lemon juicer at an auction a couple of years back. I think I have a couple of them and they also work pretty good.

Place the lemon on your counter top before you slice it open. Press down on the lemon with the palm of your hand and roll it back and forth to help soften it up. You’ll get a bit more juice that way.

Remove any seeds so they don’t end up in your pie.


Lemon Cream Pie, add the condensed milk to the eggs.
Empty the can of condensed milk into the bowl with the egg yolks.


Lemon Cream Pie, add the lemon juice.
Add the lemon juice.


Lemon Cream Pie, mix together well.
Use your mixer and mix everything together until it’s all fully combined.


Lemon Cream Pie, pour mixture into pie crust.
Pour the mixture into your pie crust shell.


Lemon Cream Pie, baking time and temp.
Place the pie on the middle rack of your oven and let it back for about 30-35 minutes until it sets.

The center of the pie should only “jiggle” slightly when moved once it’s fully baked.


Lemon Cream Pie, cool on a wire rack for one hour.
Remove the pie from the oven when done and place it on a wire rack to cool for one hour.

Once it’s cooled, the pie should be placed in the refrigerator and allowed to chill for 3 more hours.


Lemon Cream Pie, decorate as desired with whipped cream.
Decorate as desired, or just spread the whipped topping or whipped cream over the pie before you slice and serve it.

Try not to be too impressed with my decorating skills, or the fact that my crust may have got a bit browned while in the oven. It turned out to be delicious in spite of both. Smile.


Lemon Cream Pie, enjoy.

Please note: This pie was made using a regular Graham Cracker Crust. If you prefer to use the Deep Dish Crust and make a thicker pie, prepare the recipe per the instructions but use 5 Egg Yolks, 2 cans of Sweetened Condensed Milk and 1 cup of Lemon Juice. Bake as directed.

This recipe is the property of Eagle Brand Sweetened Condensed Milk. The photos and step-by-step instructions for making it are my own.


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Lemon Cream Pie recipe, as seen on Taste of

Eagle Brand Lemon Cream Pie Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Desserts
  • Method: Refrigerator
  • Cuisine: American


Easy to make Lemon Cream Pie courtesy of Eagle Brand Sweetened Condensed Milk. Complete, step-by-step, photo illustrated instructions.



  • 3 Large Egg Yolks
  • 1 can Eagle Brand Sweetened Condensed Milk (14oz)
  • ½ cup Lemon Juice
  • 1 prepared Graham Cracker Crust (6oz)
  • Frozen Whipped Topping or Whipped Cream


Heat oven to 325F degrees

  1. Place egg yolks in a medium sized mixing bowl.
  2. Beat egg yolks well.
  3. Gradually add sweetened condensed milk, mixing well.
  4. Gradually add lemon juice, mixing well until fully combined.
  5. Pour mixture into prepared pie crust.
  6. Bake pie for 30-35 minutes until set.
  7. Remove from oven. Place on wire rack. Cool for one hour.
  8. Refrigerate for at least 3 hours.
  9. Spread top of pie with whipped cream as desired.
  10. Enjoy!


Recipe courtesy of Eagle Brand Sweetened Condensed Milk.

Keywords: Eagle Brand Lemon Cream Pie Recipe, condensed milk, easy, southern recipes


Your Comments:

This is the classic recipe that appeared on the Eagle Brand Sweetened Condensed Milk can for many years. Have you ever made one? I’d love to hear your comments.

Share your memories of this great Southern dish with us. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!


You might also like: Vintage Ice Cream Pie

Or, maybe this recipe: Blueberry Pie

Or, how about this one:   Sweet Potato Pie



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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (8)

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  1. Marilyn Tolan says:

    Can this be topped with meringue? I’d like to use my egg whites. If so, how long and at what temp? TY.

  2. Estelle Woods says:

    This recipe has been in my family for years, my mother started making this pie when the recipe came out on the eagle brand can, and it was a no bake. Then they came out with the recipes to bake it, the lemon juice really cooks the eggs! We still make it both ways. Love eagle brand recipes! No matter how you make it, it’s the winner!

    • Steve Gordon says:

      Hi Estelle, Thank you for sharing your comments. The fellow that suggested the recipe to me said he never baked his, but I just wanted to stay on the safe side. Smile. I’m really thankful you found us and I do hope you’ll visit with us often. Be Blessed!!! -Steve

      • Ward says:

        Made this for over 70 years and never baked it. The Original Recipe on the can did not call for baking. I can understand the “concern” for raw egg yokes but after living to 81 and eating this pie since I was 4 or 5 and making it since I was 10, I’ll keep to the original process. BTW, if you beat the egg whites with 1/4 -1/2 cup of sugar, it produces a great topping. Just put it under a broiler for a few minutes until it browns slightly and you are done.

  3. Ms. Terry McGoron says:

    I made this many years ago and I just loved it, I haven’t seen the recipe in a very long time. Thanks for putting this on your newsletter. I will be making it. Ms Terry McGoron in Texas.

  4. Priscilla Swayngim says:

    I prefer my recipe for lemon meringue pie that came printed on the paper wrapper of a lemon. Do you remember when each lemon was wrapped with yellow tissue paper? Bananas came on a stalk? No tomatoes after the first frost because they didn’t ship good? This was when I was a kid. I’m now 76.

    Eating anything made with Eagle brand milk makes my tongue feel “fuzzy”. Yes, I am odd !!

    • Steve Gordon says:

      Hi Priscilla, No memories of the paper wrapped lemons, but I do remember bananas on the stalk. My dad had a produce stand in front of our house. One year he somehow came up with about a 4ft long stalk of bananas. I’d never seen such a thing. We hung it up in the produce stand and sold all the bananas straight from the stalk. I don’t think I’ve ever seen one since then. You’re just a kid at 76. Smile. Thanks for reminding me of the banana stalk. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Karen Miller says:

    Lemon pie is a favorite here. I’ll have to try this recipe. I usually make lemon pie with frozen lemonade.

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