homemade lemon pie recipe

Written ByJenny Smyth Posted on
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The Best homemade lemon pie recipe

I’ve always been a fan of traditional desserts, and lemon pie is one of my favorites. There’s something about the combination of tangy lemon and sweet sugar that just makes my heart happy.

I remember helping my grandmother in the kitchen when I was a kid, watching her carefully mix the ingredients together and pop the pie into the oven. It was always such a treat to see the finished product, with its golden crust and creamy filling.

As I got older, I started experimenting with different recipes, but none of them compared to my grandmother’s classic homemade lemon pie recipe. It’s a true family favorite, and I’m excited to share it with you today.

Classic Homemade Lemon Pie

4.5 from 654 votes

This homemade lemon pie recipe features a creamy, tangy lemon filling in a flaky pie crust. It’s a delightful dessert for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/2 tsp salt
1/4 cup ice water

For the Lemon Filling

1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1 1/2 cups water
1/2 cup fresh lemon juice
4 large egg yolks
2 tbsp butter, softened
1 tsp lemon zest

For the Whipped Cream Topping

1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1In a food processor, combine flour and salt.
2Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
3Add ice water and pulse until the dough comes together.
4Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5Preheat the oven to 425°F (220°C).
6On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
7Transfer the dough to the pie dish, pressing it into the sides and bottom.
8Trim any excess dough and crimp the edges.
9Blind bake the crust for 15 minutes, then remove the weights and bake for an additional 5-7 minutes, or until the crust is lightly golden.
10In a medium saucepan, combine sugar, cornstarch, and salt.
11Gradually whisk in water and lemon juice until smooth.
12Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
13Reduce the heat to low and let it simmer for 3 minutes.
14In a separate bowl, whisk the egg yolks.
15Slowly pour about 1/2 cup of the hot lemon mixture into the egg yolks, whisking constantly to temper the eggs.
16Pour the egg mixture back into the saucepan, stirring constantly.
17Cook over low heat until the mixture thickens and coats the back of a spoon.
18Remove from heat and stir in the butter and lemon zest until smooth.
19Pour the filling into the pre-baked pie crust and let it cool to room temperature.
20Once cooled, refrigerate for at least 2 hours or until set.
21In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
22Spread the whipped cream over the set lemon filling just before serving.

🔧Equipment

Pie dish
Mixing bowl
Rolling pin
Saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 150mg🧂Sodium: 300mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: Ensure the lemon filling is completely cooled before refrigerating to prevent a soggy crust. You can also add a meringue topping for a classic lemon meringue pie.

This homemade lemon pie recipe is truly a classic – it’s perfect for any occasion, whether you’re hosting a family gathering or just need a sweet treat after dinner.

One of my favorite things about this recipe is how easily it can be adapted to suit different tastes and dietary needs.

And let’s not forget about the leftovers – this pie keeps beautifully in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

❓ Frequently Asked Questions About Lemon Pie

Q: What type of lemons are best for making lemon pie?

A: For this recipe, you’ll want to use fresh, high-quality lemons that are specifically designed for cooking. Look for lemons that are heavy for their size and have a bright, citrusy aroma. You can also use Meyer lemons if you prefer a sweeter flavor.

Q: Can I substitute other types of sugar for the granulated sugar in this recipe?

A: While you can use other types of sugar as a substitute, keep in mind that they may affect the overall flavor and texture of your pie. Granulated sugar provides a nice balance of sweetness and texture that works well with the tartness of the lemons. If you do choose to substitute, start with a small amount and adjust to taste.

Q: How do I prevent my lemon pie from becoming too soggy?

A: To prevent your pie from becoming too soggy, make sure to bake it at the right temperature (350°F) and for the recommended amount of time (40-45 minutes). Also, avoid overmixing the filling ingredients before baking – this can cause them to become too liquidy.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe up to 2 days in advance. Simply assemble the pie as directed, cover it tightly with plastic wrap or aluminum foil, and refrigerate until ready to serve.

Q: What’s the best way to serve lemon pie?

A: Traditionally, lemon pie is served as a dessert or snack on its own. However, if you want to get creative, try serving it with a dollop of whipped cream or a sprinkle of powdered sugar.

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