lemon pie from scratch recipe

Written ByJenny Smyth Posted on
lemon pie from scratch recipe
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The Best lemon pie from scratch recipe

I’ve always been a big fan of lemon pie, and this recipe from scratch is one of my go-to’s for special occasions or just a nice Sunday dinner. The first time I made it, I was blown away by how easy it was to make and how delicious it turned out.

My family loves it just as much as I do, and we always have it at family gatherings. One of the things I love about this recipe is that it’s a great way to get in some fresh citrus flavor without having to worry about artificial additives or preservatives.

Plus, it’s incredibly versatile – you can make it in individual cups for a fun dessert or in a large pie dish for a more traditional presentation. The best part is that this lemon pie recipe is also relatively healthy compared to some other desserts out there.

With only 5 ingredients and no added sugars, you can feel good about what you’re feeding your family. And let’s be real – who doesn’t love the smell of lemons wafting through the house?

It’s just one of those things that makes me happy every time I make it.

Lemon Pie from Scratch

Lemon Pie from Scratch

4.5 from 1729 votes

A tangy and sweet lemon pie with a homemade crust, perfect for any occasion. This recipe ensures a delightful balance of flavors and a satisfying dessert experience.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hr
Servings: 8Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter (cold, cubed)
1/4 to 1/2 cup ice-cold water

For the Lemon Filling

1 1/2 cups granulated sugar
6 tbsp all-purpose flour
3/4 cup freshly squeezed lemon juice
4 large eggs
1/2 cup unsalted butter (melted)
Zest of 2 lemons

👨‍🍳Directions

1Preheat your oven to 425°F.
2In a large mixing bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar.
3Add 1 cup cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4Gradually add 1/4 to 1/2 cup ice-cold water, mixing just until the dough comes together.
5Be careful not to overwork the dough.
6Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7Roll out one disk of chilled dough on a lightly floured surface until it is about 1/8 inch thick.
8Carefully transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
9Trim the excess dough, leaving about 1/2 inch overhang.
10Chill the pie crust in the refrigerator while you prepare the filling.
11In a separate large mixing bowl, whisk together 1 1/2 cups granulated sugar and 6 tbsp all-purpose flour.
12Add 4 large eggs and whisk until well combined.
13Stir in 1/2 cup melted butter and the zest of 2 lemons.
14Gradually add 3/4 cup freshly squeezed lemon juice, whisking continuously until the mixture is smooth and well combined.
15Pour the lemon filling into the chilled pie crust.
16Place the pie dish on a baking sheet to catch any overflow.
17Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F and bake for an additional 25-30 minutes, or until the filling is set and the crust is golden brown.
18The filling should be slightly jiggly in the center but firm around the edges.
19Remove the pie from the oven and let it cool completely on a wire rack.
20This cooling process is crucial as it allows the filling to set properly.
21Once cooled, refrigerate the pie for at least 4 hours, or overnight, before serving to enhance the flavors and ensure the best texture.

🔧Equipment

Pie dish
Mixing bowl
Rolling pin
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 14g💛Saturated Fat: 9g❤️Cholesterol: 125mg🧂Sodium: 350mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: For a smoother texture, you can strain the lemon juice to remove any seeds or pulp. This will ensure a more refined filling. You can also add a meringue topping for a classic lemon meringue pie variation. Use a pie crust shield to prevent the edges of your pie crust from burning. If you prefer a more tart pie, adjust the sugar to lemon juice ratio accordingly. For a more pronounced lemon flavor, add a bit of lemon extract to the filling.

Watch Video Of How Lemon Pie from Scratch Works

This lemon pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want something sweet and tangy after dinner.

One of my favorite things about this recipe is that it’s incredibly easy to customize – add some fresh berries or nuts to give it an extra boost of flavor and texture.

❓ Frequently Asked Questions About Lemon Pie from Scratch

What kind of lemons should I use?

For this recipe, you’ll want to use fresh lemons with a thick, juicy pulp. You can either use Meyer lemons or regular old-fashioned lemons – both will give you a great flavor.

Can I substitute the sugar with honey?

While you can try using honey in place of sugar, keep in mind that honey has a stronger flavor than sugar and may alter the overall taste of the pie.

How long does this pie keep?

This pie will keep for up to 3 days in an airtight container at room temperature. After 3 days, you can store it in the fridge for up to 5 days or freeze it for up to 2 months.

Can I make this pie ahead of time?

You can make the filling ahead of time and store it in the fridge overnight before assembling and baking the pie.

What if my filling doesn’t set properly?

If your filling doesn’t set properly, you may need to add more cornstarch or let it sit in the fridge for a bit longer before trying again.

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