Lemon Pie Recipe
Lemon Pie Recipe
Table of Contents
Lemon Pie Recipe
This easy to make Lemon Pie Recipe delivers the perfect combination of tangy lemon filling and a smooth, creamy texture encased in a buttery, flaky crust. Whether you’re a seasoned baker or a beginner, this lemon pie will impress everyone at the table. Ideal for any occasion, this recipe offers a delightful contrast of flavors and a satisfying citrus twist, making it a dessert everyone will love.
Description
Lemon Pie Recipe is a classic dessert that’s both refreshing and indulgent. The combination of tart lemon filling with a smooth, velvety texture and a golden, flaky crust is a winning formula that has stood the test of time. Perfect for family dinners, holidays, or summer gatherings, this Lemon Pie Recipe brings all the best qualities of a traditional citrus dessert with a modern twist, ensuring it’s a crowd pleaser.
This Lemon Pie Recipe features a tangy yet sweet lemon filling made from fresh lemon juice, sugar, eggs, and a touch of vanilla. The filling is perfectly balanced tart enough to refresh the palate, but not so sour that it overwhelms the sweetness. The richness of the creamy filling is complemented by a crispy, buttery homemade pie crust that provides the ideal texture contrast. With just the right amount of sweetness and tartness, this lemon pie is not overly sugary, making it the perfect way to finish a meal.
What sets this Lemon Pie Recipe apart is the ease with which it comes together. While many traditional lemon pies require more complicated steps, this version simplifies the process without compromising on flavor. The homemade pie crust is flaky and buttery, and it can be made in advance to save time. The filling requires minimal ingredients and is easy to prepare, meaning you’ll spend less time in the kitchen and more time enjoying your delicious creation.
Whether you are a fan of classic lemon pies or new to this Lemon Pie Recipe, this recipe is sure to become a favorite. The combination of simplicity, flavor, and beauty makes it an ideal dessert for various occasions, from casual dinners to special celebrations. Once you try this lemon pie, you’ll understand why it has been cherished by bakers for generations.
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 3 tbsp sugar
- 4-5 tbsp ice cold water
- Pinch of salt
For the lemon filling:
- 1 ½ cups granulated sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- 1 cup freshly squeezed lemon juice (about 4 lemons)
- 1 tbsp lemon zest
- 1 cup water
- 2 tbsp unsalted butter
- ¼ tsp salt
- 1 tsp vanilla extract
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
For the crust:
- Preheat your oven to 375°F (190°C).
- In a medium mixing bowl, combine the flour, sugar, and a pinch of salt.
- Add the cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough comes together.
- Turn the dough onto a floured surface and knead it a few times to bring it together. Roll the dough out into a circle large enough to fit a 9-inch pie pan.
- Place the dough in the pie pan and trim the excess, leaving about 1-inch of dough around the edges. Fold the edges under and crimp them for a decorative finish.
- Prick the bottom of the pie crust with a fork to prevent it from puffing up while baking.
- Bake the crust for 10-12 minutes until lightly golden. Set aside to cool.
For the lemon filling:
- In a medium saucepan, whisk together the sugar, flour, and salt.
- Slowly add the water and whisk until the mixture is smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken, about 5 minutes.
- In a separate bowl, whisk the eggs and then slowly temper them by adding a small amount of the hot sugar mixture to the eggs, whisking constantly. Gradually whisk the egg mixture back into the saucepan.
- Continue cooking over medium heat, stirring constantly, until the filling thickens further, about 5-7 minutes.
- Remove from heat and stir in the lemon juice, lemon zest, butter, and vanilla extract.
- Pour the lemon filling into the cooled pie crust and smooth the top with a spatula.
- Bake the pie at 350°F (175°C) for 20-25 minutes until the filling is set and slightly firm to the touch.
- Allow the pie to cool completely before refrigerating for at least 2 hours to allow the filling to set.
For the whipped cream topping:
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
- Once the pie has cooled and set, top it with a generous amount of whipped cream before serving.
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Lemon Pie Recipe
Ingredients
- For the crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter cold and cubed
- 3 tbsp sugar
- 4-5 tbsp ice cold water
- Pinch of salt
- For the lemon filling:
- 1 ½ cups granulated sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- 1 cup freshly squeezed lemon juice about 4 lemons
- 1 tbsp lemon zest
- 1 cup water
- 2 tbsp unsalted butter
- ¼ tsp salt
- 1 tsp vanilla extract
- For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- For the crust:
- Preheat your oven to 375°F (190°C).
- In a medium mixing bowl, combine the flour, sugar, and a pinch of salt.
- Add the cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough comes together.
- Turn the dough onto a floured surface and knead it a few times to bring it together. Roll the dough out into a circle large enough to fit a 9-inch pie pan.
- Place the dough in the pie pan and trim the excess, leaving about 1-inch of dough around the edges. Fold the edges under and crimp them for a decorative finish.
- Prick the bottom of the pie crust with a fork to prevent it from puffing up while baking.
- Bake the crust for 10-12 minutes until lightly golden. Set aside to cool.
- For the lemon filling:
- In a medium saucepan, whisk together the sugar, flour, and salt.
- Slowly add the water and whisk until the mixture is smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken, about 5 minutes.
- In a separate bowl, whisk the eggs and then slowly temper them by adding a small amount of the hot sugar mixture to the eggs, whisking constantly. Gradually whisk the egg mixture back into the saucepan.
- Continue cooking over medium heat, stirring constantly, until the filling thickens further, about 5-7 minutes.
- Remove from heat and stir in the lemon juice, lemon zest, butter, and vanilla extract.
- Pour the lemon filling into the cooled pie crust and smooth the top with a spatula.
- Bake the pie at 350°F (175°C) for 20-25 minutes until the filling is set and slightly firm to the touch.
- Allow the pie to cool completely before refrigerating for at least 2 hours to allow the filling to set.
- For the whipped cream topping:
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
- Once the pie has cooled and set, top it with a generous amount of whipped cream before serving.
Notes
- Lemon Zest: Make sure to use fresh lemons for the best flavor. The lemon zest adds a burst of citrus fragrance that makes the pie even more aromatic.
- Crust Tip: If you prefer a shortcut, you can use a store bought graham cracker crust. However, the homemade buttery pie crust really elevates the flavor.
- Make Ahead: The lemon pie can be made a day ahead of time and stored in the fridge. Just add the whipped cream topping right before serving.
- Texture Tip: For an even smoother texture, strain the lemon filling through a fine mesh sieve to remove any bits of egg or zest before pouring it into the pie crust.
