Lemon Pie
This Lemon Pie Recipe is the kind of dessert that turns a handful of lemons into pure sunshine on a plate. It has a buttery, flaky crust holding a smooth, tangy lemon custard that sets up thick and creamy without any fuss. No meringue to fight with, no fancy techniques, just real lemon flavor from start to finish. I make this pie whenever I need something that feels a little special but doesn't take all day in the kitchen.
Equipment
- Medium saucepan
- Whisk
- Mixing bowls
- Zester or fine grater
- Citrus juicer
- Hand mixer or stand mixer for whipped cream topping
- Pie weights for blind baking the crust
Ingredients
- 1 9-inch pie crust homemade or store bought, blind baked
- 1.5 cups granulated sugar about 300g
- 0.33 cup cornstarch about 40g
- 0.25 teaspoon salt
- 1.5 cups water about 360ml
- 4 large egg yolks beaten
- 2 tablespoons unsalted butter about 28g
- 0.5 cup fresh lemon juice about 120ml, from 3 to 4 lemons
- 1 tablespoon lemon zest about 6g
- 1 cup heavy whipping cream about 240ml, chilled
- 2 tablespoons powdered sugar about 15g
- 0.5 teaspoon vanilla extract about 2.5ml
Instructions
- Preheat oven to 375°F. Roll out pie dough and fit into a 9-inch pie dish, crimping edges. Prick bottom with a fork. Line with parchment paper and fill with pie weights or beans.
- Bake for 15 minutes, then remove weights and parchment and bake for another 8 to 10 minutes, until lightly golden. Set aside to cool completely.
- In a medium saucepan, whisk together granulated sugar, cornstarch, and salt until fully combined with no lumps.
- Slowly whisk water into the sugar mixture until smooth. Cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 5 to 7 minutes. Cook 1 minute more, then remove from heat.
- Place beaten egg yolks in a small bowl. Slowly ladle about half a cup of hot sugar mixture into yolks, whisking constantly to temper. Pour tempered yolk mixture back into saucepan, whisking to combine.
- Return saucepan to medium heat and cook for 2 to 3 more minutes, whisking constantly, until filling is thick and glossy. Remove from heat and whisk in butter until melted. Whisk in lemon juice and lemon zest until smooth.
- Pour warm lemon filling into cooled, baked pie crust, spreading into an even layer. Press plastic wrap directly onto the surface to prevent skin from forming. Refrigerate for at least 3 hours, or until fully set.
- Just before serving, beat chilled heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread or pipe whipped cream over chilled pie. Slice with a sharp knife, wiping blade between cuts.
Notes
- Always use fresh lemon juice rather than bottled, since it has a much brighter flavor.
- Whisk constantly while the filling cooks to prevent lumps or scorching on the bottom.
- Let the pie chill for the full time so the filling has a chance to fully set.
- Blind bake the crust until it is truly golden, since a pale crust can turn soggy under the filling.
- Add the whipped cream right before serving instead of ahead of time for the best texture.
- Store leftover pie loosely covered in the refrigerator for up to 4 days.
- Keep it away from strong smelling foods, since the filling can absorb odors.
- Freezing is not recommended, since the custard filling can separate once thawed.
- Add a thin layer of raspberry or blueberry jam under the filling for a fruity twist.
- Use a graham cracker crust instead of pastry for a slightly sweeter base.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 43gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 110mgSodium: 160mgPotassium: 60mgFiber: 1gSugar: 30gVitamin A: 8IUVitamin C: 15mgCalcium: 4mgIron: 4mg
Tried this recipe?Let us know how it was!