Description
A vibrant and creamy lemon pie with a perfect balance of tart and sweet flavors, set in a buttery crust and optionally topped with whipped cream.
Ingredients
Scale
- 1 9-inch pie crust (homemade or store-bought)
- 1 tablespoon lemon zest (from fresh lemons)
- 1/2 cup fresh lemon juice
- 3/4 cup granulated sugar
- 1 (14-ounce) can sweetened condensed milk
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1/4 cup cornstarch
- 1 cup water
- Whipped cream (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). If using a homemade crust, roll it out and place in a 9-inch pie dish. Pre-bake for 10 minutes.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
- In a separate bowl, whisk egg yolks. Slowly add some of the hot lemon mixture into the yolks to temper, then stir the tempered yolks back into the saucepan.
- Cook for 2-3 more minutes, stirring constantly, until the filling thickens further.
- Remove from heat and stir in butter until melted and smooth.
- Pour the filling into the pre-baked pie crust and smooth the top.
- Bake for 10-12 minutes to slightly set the top.
- Cool completely, then refrigerate for at least 4 hours until fully set.
- Top with whipped cream before serving, if desired.
Notes
- Try a graham cracker crust for a sweeter variation.
- Add meringue before baking for a classic lemon meringue twist.
- Orange zest can be added for a citrusy flavor.
- Use muffin tins for individual mini lemon pies.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg