Nell’s “Sugarless” Lemon Pie

This recipe is actually one that Grandma used during World War II when sugar was rationed. This isn’t a sugarless recipe for people who are limiting their sugar intake! This recipe is sugarless in the sense that it doesn’t call for white sugar (which required ration coupons back during the War) but sweetened condensed milk. Grandma wasn’t going to let a little thing like World War II keep her from her amazing hospitality. In fact, the war stirred her up to even more hospitality. Recipes like this one were the way my Grandma did her part.Nell’s “Sugarless” Lemon Pie

  • 1 can sweetened condensed milk
  • 3 egg yolks
  • 1/2 cup lemon juice (grated rind optional)

Combine in bowl. Beat until stiff.
Pour into baked pie shell or graham cracker crust. Bake at 350° for 15-20 minutes.
Top with meringue made of 3 egg whites and 1/4 cup sugar, beaten until stiff. Put back in oven for 5 minutes at 450° to just brown the meringue. Be careful not to burn that meringue!

  Serve completely cooled.
Barb

  1. Hi, Sonya,

    Did you notice the quotation marks around the word sugarless? This recipe was developed during World War II when it wasn’t always possible to buy white sugar. White sugar was rationed quite severely during the war. What this pie lacks is the ingredient of white granulated sugar. For women like my Grandma who did not have white granulated sugar in their cupboards, due to the strict rationing of such, this recipe was a great alternative. Hope this clarifies for you. I never said it was sugar-FREE.

    bk

  2. I have a sweet tooth so sweetened condensed milk is something i would use very often in sweet recipes, but this recipe is really fabulous.