Lemon Pie

Why You’ll Love This Recipe

Lemon Pie is a zesty and refreshing dessert that balances sweet and tart flavors perfectly. With a buttery, flaky crust and a luscious lemon filling, it’s a crowd-pleaser for any occasion. This classic pie is especially ideal during warmer months or as a light finish to any meal. Its vibrant yellow hue and creamy texture make it both beautiful and delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crustfresh lemons (for juice and zest)granulated sugarsweetened condensed milksaltlarge egg yolksunsalted buttercornstarchwaterwhipped cream (optional, for topping)

directions

Preheat your oven to 350°F (175°C). If using a homemade crust, roll it out and place it in a 9-inch pie dish, then pre-bake it for 10 minutes.

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, lemon juice, and lemon zest while stirring.

Cook the mixture over medium heat, stirring constantly until it thickens and begins to bubble.

In a separate bowl, whisk egg yolks. Gradually add a bit of the hot lemon mixture into the yolks to temper them, then slowly stir the tempered yolks back into the saucepan.

Cook for an additional 2-3 minutes, stirring constantly until the filling thickens further.

Remove from heat and stir in butter until melted and smooth.

Pour the lemon filling into the pre-baked pie crust and smooth the top with a spatula.

Bake the filled pie for 10-12 minutes to set the top slightly.

Let the pie cool completely, then refrigerate for at least 4 hours or until fully set.

Top with whipped cream before serving, if desired.

Servings and timing

This recipe yields 8 slices.Preparation time: 20 minutesCooking time: 20 minutesCooling and chilling time: 4 hours 30 minutesTotal time: 5 hours 10 minutes

Variations

Use a graham cracker crust instead of traditional pastry for added sweetness and texture.

Add a layer of meringue on top before baking for a classic lemon meringue pie twist.

Mix in a bit of orange zest for a citrusy variation.

Make mini lemon pies using muffin tins for individual servings.

storage/reheating

Store Lemon Pie in the refrigerator, covered, for up to 4 days.For longer storage, freeze for up to 2 months without whipped cream topping.Thaw overnight in the fridge before serving.Do not microwave to reheat, as it may affect the texture.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

Why is my lemon filling runny?

It may not have cooked long enough to thicken properly. Be sure to cook until fully bubbling and thickened.

Can I make this pie ahead of time?

Yes, it’s ideal to make it a day ahead so it has plenty of time to set.

Is sweetened condensed milk necessary?

Yes, it adds richness and the correct consistency to the filling.

What’s the best way to zest a lemon?

Use a microplane or fine grater, avoiding the bitter white pith.

Can I use a store-bought crust?

Absolutely, store-bought pie crust saves time and still tastes great.

What if I don’t have cornstarch?

You can substitute with arrowroot powder or flour, but cornstarch gives the best texture.

Can I make it dairy-free?

Yes, use a dairy-free crust and substitute sweetened condensed coconut milk and plant-based butter.

How do I keep my crust from getting soggy?

Pre-baking the crust and ensuring the filling is thick before adding helps prevent sogginess.

Is this pie very tart?

It has a bright lemon flavor with a perfect balance of sweetness and tartness.

Conclusion

Lemon Pie is a bright and flavorful dessert that’s as refreshing as it is beautiful. Its creamy, tangy filling and buttery crust make it a standout treat for any gathering. Whether topped with whipped cream or enjoyed as-is, it brings a burst of sunshine to every slice. Give it a try and enjoy a timeless classic that’s sure to please.

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