Lemon Pie Recipe

Brighten your day with this classic lemon pie recipe, a perfect balance of zesty tartness and creamy sweetness! This dessert’s silky lemon curd filling and buttery crust make it a crowd-pleaser for any occasion.

Easy to whip up and bursting with fresh citrus flavor, it’s a refreshing treat you’ll want to bake again and again. Let’s dive into this sunny delight!

Recipe Overview

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This lemon pie is a dreamy blend of tangy lemon curd and flaky crust, with a creamy texture that melts in your mouth. Ready in about an hour, it’s simple enough for beginners yet impressive for gatherings. The bright, citrusy flavor shines through, making it a perfect dessert for spring or summer.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour (plus chilling time)
Yield: One 9-inch pie (8 servings)

Ingredients List

• For the Crust:
• 1 ½ cups all-purpose flour (provides structure; spoon and level for accuracy)
• ½ teaspoon salt (enhances flavor)
• ½ cup unsalted butter, cold and cubed (creates a flaky texture; keep cold)
• 4–5 tablespoons ice water (binds dough; add sparingly)
• For the Lemon Filling:
• 1 cup granulated sugar (sweetens without overpowering the tartness)
• ¼ cup cornstarch (thickens the filling for a silky texture)
• ¼ teaspoon salt (balances flavors)
• 1 ½ cups water (helps create a smooth curd)
• ½ cup fresh lemon juice (from 3–4 lemons; fresh is key for vibrant flavor)
• 1 tablespoon lemon zest (adds intense citrus aroma; zest before juicing)
• 4 large egg yolks, room temperature (richens the curd; save whites for meringue if desired)
• 2 tablespoons unsalted butter (adds creaminess to the filling)
• For Garnish (Optional):
• Whipped cream (for a light, fluffy topping)
• Lemon zest or slices (for a pop of color and flavor)

Notes: Use fresh lemons for the brightest flavor; bottled juice lacks the same zing. Room-temperature egg yolks blend more smoothly into the curd.

Step-by-Step Instructions

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1. Make the Crust: In a large bowl, mix flour and salt. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Roll and Bake Crust: Preheat oven to 375°F (190°C). On a floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie dish, trim excess, and crimp edges. Prick the bottom with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake 10 more minutes until golden. Cool slightly.
3. Prepare Lemon Filling: In a medium saucepan, whisk sugar, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until thickened and bubbly, about 5 minutes.
4. Temper Egg Yolks: In a small bowl, whisk egg yolks. Gradually whisk in ½ cup of the hot lemon mixture to temper. Pour yolk mixture back into the saucepan, stirring constantly. Cook 2 more minutes until thick. Remove from heat and stir in butter until melted.
5. Assemble and Bake: Pour warm lemon filling into the baked crust. Bake for 10–12 minutes until the filling is set but slightly jiggly in the center. Cool to room temperature, then chill for at least 2 hours.
6. Garnish and Serve: Top with whipped cream and lemon zest or slices, if desired, before serving.

Tips for Success

• Keep Butter Cold: Cold butter ensures a flaky crust. Chill the dough if it softens during rolling.
• Zest Carefully: Zest only the yellow part of the lemon peel to avoid bitter pith.
• Temper Eggs Slowly: Add hot liquid gradually to egg yolks to prevent scrambling.
• Check for Doneness: The filling should jiggle slightly in the center when baked; it will set fully as it chills.
• Avoid Overbaking: Overcooking the filling can make it grainy. Watch closely in the final minutes.

Serving Suggestions

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Serve this lemon pie chilled for a refreshing treat, paired with a glass of iced tea or sparkling lemonade to enhance its citrusy zing. For a decadent touch, pipe whipped cream swirls on top or sprinkle with extra lemon zest for a vibrant look. Pair with fresh berries like raspberries or blueberries for a colorful contrast. For gatherings, slice into even wedges and serve on pretty plates for an elegant presentation.

Storage Tips

• Room Temperature: Keep at room temperature for up to 2 hours during serving.
• Refrigeration: Store covered in the fridge for up to 4 days. Cover tightly to prevent absorbing fridge odors.
• Freezing: Freeze the baked pie (without whipped cream) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
• Tip: Add whipped cream garnish just before serving to maintain its fluffiness.

FAQs

Can I use bottled lemon juice?
Fresh lemon juice is best for bright flavor, but bottled can work in a pinch; use high-quality, 100% juice.

What can I substitute for cornstarch?
Arrowroot powder or tapioca starch can replace cornstarch in equal amounts, but texture may vary slightly.

Can I make this pie crustless?
Yes, bake the filling in a greased ramekin for a gluten-free lemon custard. Reduce baking time slightly.

Why did my filling crack?
Overbaking or rapid cooling can cause cracks. Bake until just set and cool gradually.

Can I add meringue instead of whipped cream?
Absolutely! Use the reserved egg whites to make a meringue topping and bake until golden.

Conclusion

This classic lemon pie is a burst of sunshine on a plate, with its zesty filling and buttery crust. It’s simple to make and sure to impress. Bake it, share it, and let us know how it turned out in the comments!