Classic lemon pie is a timeless dessert that perfectly balances tangy and sweet flavors, a delight for any palate. This easy-to-make pie can serve as the perfect ending to any meal, with its zesty lemon filling and flaky crust leaving you wanting more. Whether you’re an experienced baker or a novice, this classic lemon pie recipe is sure to become a staple in your dessert repertoire.
I remember the first time my grandmother taught me how to make this pie. It was during the holidays, and her kitchen was filled with warmth and the enticing aroma of baked goods. She always said that the secret to a perfect lemon pie was using fresh lemons for that extra zing. Cooking with her not only gave me this cherished recipe but also precious memories that I hold dear to this day. It’s now a tradition I continue in my own home.
Why You’ll Love This Recipe
This classic lemon pie stands out for several reasons. Its simplicity makes it accessible even to beginners, while the refreshing citrus flavor offers a perfect contrast to richer meals. The pie’s balance of sweet and tart, combined with a buttery crust, is bound to captivate your taste buds. Not to mention, it can be prepared ahead of time, making it an ideal choice for entertaining guests or simple family dinners.
Ingredients Notes
For this recipe, quality ingredients are key to achieving the best flavor. Opt for fresh, organic lemons if possible, as their zest and juice form the heart of this pie. The crust can be homemade or store-bought, though making your own can add a personal touch.
- Lemons: Use fresh lemon juice and zest for the brightest flavor.
- Pie Crust: A homemade buttery crust complements the tart filling beautifully.
- Sweetener: Granulated sugar works best, but you can substitute with honey for a different twist.
- Dairy: The richness of butter and eggs adds to the filling’s texture.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie dish. Trim and crimp edges as desired, then prick the bottom with a fork. Pre-bake the crust for 10 minutes, then set aside.
Step 2
In a medium bowl, whisk together the sugar, flour, and a pinch of salt. Gradually stir in the lemon juice and zest until the sugar dissolves.
Step 3
In another bowl, beat the eggs until frothy. Slowly incorporate the lemon mixture into the eggs, stirring continuously to prevent curdling.
Step 4
Pour the filling into the prepared crust. Bake for 30–35 minutes, or until the filling is set and slightly puffed. The center should jiggle just a bit when shaken.
Step 5
Cool the pie on a wire rack. Once at room temperature, refrigerate for at least 2 hours before serving to ensure the filling is properly set.
Storage Options
Leftover lemon pie can be covered with plastic wrap and stored in the refrigerator for up to 4 days. For longer storage, consider freezing individual slices wrapped tightly in foil and placed in a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and enjoy chilled.
Variations & Substitutions
For a dairy-free alternative, replace butter with margarine and use dairy-free milk. Add a twist by incorporating berries into the filling for a fruity variation. You can also reduce sugar by substituting with a sweetener of your choice to make it diabetic-friendly.
Serving Suggestions
This lemon pie is a versatile dessert that can be served on various occasions. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. It’s a refreshing end to a barbecue or a lovely addition to afternoon tea.
Frequently Asked Questions
Can I make this pie in advance? Yes, this pie is perfect for making ahead of time! Simply prepare and bake the pie as instructed, and allow it to cool completely before refrigerating. It will stay delicious and fresh for up to four days.
What if my pie filling doesn’t set? There’s no need to worry if your filling appears a little loose. Allow it to chill for longer in the fridge, which will help it firm up. If problems persist, ensure all ingredients, especially the eggs, were measured accurately next time.
Can I use bottled lemon juice? While you can use bottled lemon juice, it is recommended to use fresh lemon juice and zest to achieve the best flavor. The freshness and aroma of real lemons are unparalleled in delivering that classic taste.
Classic Lemon Pie Recipe
Ingredients
Main Ingredients
- 1.5 cups granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1 cup water cold
- 2 tablespoons butter unsalted
- 4 egg yolks beaten
- 1 tablespoon lemon zest freshly grated
- 1 cup lemon juice freshly squeezed
- 1 baked pie crust 9 inch
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, whisk together sugar, flour, and cornstarch. Gradually stir in water and cook over medium heat until mixture starts to thicken.
- Stir in the butter until melted, then carefully and slowly add in the beaten egg yolks while continuously stirring.
- Bring mixture to a slight boil and then remove from heat. Stir in lemon zest and lemon juice.
- Pour the lemon filling into the baked pie crust.
- Bake in the preheated oven for 10 minutes. Cool the pie to room temperature before serving.
