The lemon pie was part of my childhood and adolescence. It was one of the desserts that I liked to make the most and, in the recipe I made in those days, it did not require an oven. It was easy and delicious.

Time passed and I was getting divorced from desserts, however it is never too late to turn certain recipes around and make them more friendly to the health of my intestine. I do not judge a dessert or a wine by its flavor at the moment, but by how it feels in my stomach, especially the next day.

I do not want to stop making the clarification that despite being a very simple recipe in terms of its execution, it requires multiple steps, which can be advanced the day before. So in my mental book, this is definitely for a special occasion.

This lemon pie is a compilation of various recipes and by character limitation, you will find the step by step of the dough and the condensed milk in the image carousel. They just have to swipe left.

The sweetener I used was allulose from @rxsugar.

IMPORTANT NOTE: I made this dessert delight by following what I share here to the letter. I understand that we love to substitute certain ingredients for others, for taste or simply availability, but I can't tell you what the result would be. Let's not forget that the kitchen is a space of creativity where the personal touch is the signature that each artist gives their work.

I hope you like it as much as I do and my family!


- 2 cups of pie dough (crust). You will find the recipe in the image carousel
- 4 egg yolks (you can reserve the whites to make the meringue with 1 teaspoon of cream of tartar and the sweetener of your choice, in the amount you like)
- 1 whole egg
- 1 1/2 cup of condensed milk. You will find the recipe in the image carousel.
- 1/2 cup lemon juice (green, not yellow)



  1. Preheat the oven to 350ºF.
  2. Press dough (recipe in image carousel) into standard size 9 inch pie pan. They can use a spoon to achieve a smooth surface.
  3. In a bowl, beat the egg yolks, whole egg, condensed milk and lemon juice by hand until well incorporated.
  4. Add the mixture to the mold with the dough, and bake for 12-14 minutes or until it has set, taking care that the edge of the dough does not burn. (It doesn't have to be completely solid, this will happen when it is put in the fridge.)
  5. Remove from the oven and let it rest for 1 hour
  6. Refrigerate for 2 hours
  7. Optional: Cover the pie (already cold from the fridge) with meringue or whipping cream.

As you will see, it is very easy to do and does not require great culinary skills, but it is laborious, because you have to make the dough and the condensed milk, but if these two steps advance it the day before, then it is done in a 2x3.