Eagle Brand Lemon Pie
Eagle brand lemon pie puts simple ingredients to use in a sweet-tart filling that’s so easy to do you’ll be making this one for every holiday, gathering or average Tuesday you can. Give it a simple chill and the filling will set up perfectly.
Tips & Tricks
- Evaporated milk is just milk that has been cooked to reduce its water content then canned. This milk has no sweetener and is much thinner than condensed milk. Make sure you don’t buy it for this recipe. Get sweetened condensed milk only.
- Buy or make your own graham cracker crust. Check out this homemade graham cracker crust recipe for details. Store bought crusts in the small pie pans won’t hold all the filling this recipe makes.
- Choose full fat cream cheese in a block. Avoid spreadable cream cheese, or low fat versions that may not mix in correctly or could separate when mixed with the acid from the lemon juice. Low fat is often low flavor as well.
- Use real lemon juice and zest. Bottle juice isn’t even real juice and doesn’t taste right in this recipe. When using zest use an organic lemon to avoid the pesticides on the surface.
- Allow the blended filling to sit as long as possible so the cream cheese can get stiff again and firm the pie up well. You shouldn’t have any trouble with this filling being runny because of the cream cheese.
- If you want to decorate your pie and you have a piping bag, you can go the extra mile like I did and pipe shapes around the edge. Thin slices of lemon will tell your guests what flavor to expect and a pop of mint leaves would add extra contrast.
- This lemon pie will be good for several days in the fridge but could soften your crust so keep that in mind if you want to store it. You need to let this pie chill and set for at least four hours before serving. But you could go as long as three days in advance.
- This is a good pie to freeze. If yours is a little soft-set for some reason, serving it partially frozen may even help with serving. To freeze, wrap the whole pie in plastic wrap then two layers of foil and freeze for up to three months.
Why did my Eagle lemon pie not set?
There are a few reasons your lemon pie may not set, but most of them are easy to prevent. Here are some reasons:
- You used the wrong milk. If you chose evaporated instead of sweetened condensed it would make your pie much too thin.
- You added too much lemon juice. This recipe calls for fresh lemon juice. Make sure you don’t eyeball it or you could thin your filling too much.
- You didn’t use cream cheese, or it wasn’t full fat. Many icebox pies skip the cream cheese or use a reduced fat kind. Use full fat so its firm when cold.
- You didn’t give it enough time to chill. Eagle brand lemon pie needs at least four hours in the fridge. You can also partially freeze it to make it hold together better.
More lemon desserts to try
Lemon is one of the best flavors in baking! Try one of these other great lemon desserts.
Icebox Lemon Pie
This easy icebox lemon pie is made up of a graham cracker crust filled with a creamy lemony filling and topped with fluffy whipped cream.
Print
Pin
Servings: 12 slices
Ingredients
- 1 9″ graham cracker crust
- 8 oz. cream cheese room temperature
- 1 14 oz. can sweetened condensed milk
- ½ cup fresh lemon juice
- zest of two lemons
- whipped cream
Instructions
- Place the cream cheese into a mixing bowl and use an electric mixer to blend until smooth and creamy.
- Add the sweetened condensed milk, lemon juice and lemon zest and blend again until the ingredients are fully incorporated and completely smooth.
- Pour the filling into the pre-made graham cracker pie crust, smooth the top and chill in the refrigerator for 2 hours to set.
- Top with whipped cream or cool whip and serve cold.
Nutrition
Serving: 1slice | Calories: 265kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 169mg | Potassium: 187mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 395IU | Vitamin C: 6mg | Calcium: 126mg | Iron: 0.5mg
