Lemon Pie

A classic, tangy lemon filling nestled in a buttery, flaky pie crust. This Lemon Pie strikes the perfect balance of sweet and citrusy flavors, making it a timeless favorite the whole family will enjoy.

Why You’ll Love This Recipe

• Bright and refreshing flavor: The fresh lemon juice and zest provide a vibrant taste that’s both sweet and tangy.

• Simple to prepare: With basic ingredients and straightforward steps, this pie is accessible for both beginner and seasoned bakers.

• Versatile dessert: Perfect for casual family dinners, special occasions, picnics, or brunch.

• Make-ahead friendly: You can prepare the filling in advance and assemble when needed.

Ingredients

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

• 1 baked 9-inch pie crust (homemade or store-bought)

• 1 cup granulated sugar

• 3 tablespoons cornstarch

• ½ teaspoon fine salt

• 1 cup water

• 2 large eggs, separated

• ½ cup fresh lemon juice (about 2–3 lemons)

• 2 teaspoons fresh lemon zest

• 2 tablespoons unsalted butter

• Optional: powdered sugar for dusting or whipped cream for serving

Directions

1. Preheat and prepare crust
   Pre-bake a 9-inch pie crust according to package instructions or your favorite homemade recipe. Let it cool completely.

2. Make the lemon filling
   In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth.
   Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.

3. Temper the egg yolks
   Beat the egg yolks in a small bowl. Slowly whisk in about ½ cup of the hot sugar mixture to temper, then pour this mixture back into the saucepan, whisking continuously. Continue cooking for 1–2 minutes until glossy and thick.

4. Finish the filling
   Remove from heat and stir in lemon juice, lemon zest, and butter until melted and combined. Let the filling cool for about 10 minutes.

5. Fill and chill
   Pour the lemon filling into the cooled pie crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until fully chilled and set.

6. Optional topping
   Before serving, dust with powdered sugar or pipe whipped cream around the edges.

Servings and timing

• Servings: 8 slices

• Prep time: 20 minutes

• Cook time: 10 minutes

• Chill time: 4 hours

• Total time: Approximately 4 hours and 30 minutes

Variations

• Meringue topping: Beat 3 egg whites with ¾ cup sugar until stiff peaks form, spread over pie, and broil until golden.

• Graham cracker or cookie crust: Substitute baked pie crust with a graham cracker or digestive biscuit crust for a different texture.

• Key lime twist: Swap lemon juice and zest for lime for a tangy Key lime pie.

• Herbal accent: Stir in a teaspoon of finely chopped fresh basil or thyme for a unique flavor.

• Less sweet: Reduce sugar by 1–2 tablespoons for a more tart pie.

storage/reheating

• Refrigerator: Store covered in the fridge for up to 4 days.

• Freezer: Freeze uncut slices best wrapped in plastic and foil for up to 2 months. Thaw covered in the fridge overnight before serving.

• Reheating: Serve cold or at room temperature; no reheating needed. If you prefer, let it sit on the counter for 15–20 minutes before serving.

FAQs

1. Can I use bottled lemon juice?

Yes—but fresh juice provides brighter, cleaner flavor and fresh zest adds aromatic essential oils.

2. My filling is too runny—how do I fix it?

Cook longer until it thickens, or whisk in an additional teaspoon of cornstarch dissolved in a little cold water and heat briefly.

3. Why did my filling crack after refrigerating?

Rapid cooling or temperature extremes can cause shrinkage. Chill gently, and allow it to cool at room temperature before refrigerating.

4. Can I make this gluten-free?

Absolutely—simply use a gluten-free pie crust or a nut-based crust like almond or hazelnut.

5. Is it safe to use raw egg yolks?

Egg yolks are cooked in the filling, then heated again during baking or chilling. For extra safety, use pasteurized eggs.

6. How can I prevent a soggy crust?

Ensure the crust is fully baked and cooled before adding the filling. You can also brush it with a thin layer of melted white chocolate or egg white and bake briefly to seal.

7. Can I add a flavored liqueur?

Sure—add 1–2 tablespoons of lemon liqueur, limoncello, or orange liqueur to deepen flavor.

8. Can I double the recipe?

Yes, but make two pies—don’t double filling in one crust, or it may overflow and take longer to set.

9. How do I get a smooth, lump-free filling?

Whisk sugar, cornstarch, and water until smooth before heating. Whisk constantly while cooking to prevent lumps.

10. How long does it need to chill before slicing?

At least 4 hours for best texture. If chilling overnight, cover loosely to avoid condensation forming on the surface.

Conclusion

This Lemon Pie is bright, creamy, and effortless—ideal for when you want a refreshing homemade dessert that stands out. Whether you keep it classic with a dusting of powdered sugar or take it up a notch with a silky meringue spread, it’s sure to be a crowd-pleaser. Make one today and enjoy every tangy-sweet bite!