lemon pie from scratch recipe

Written BySheba G Updated On
lemon pie from scratch recipe
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The Best lemon pie from scratch recipe

Lemon pie is one of those classic desserts that never fails to impress. I grew up eating lemon pie, and it was always a favorite at family gatherings. The combination of the tart lemon filling and the buttery crust creates a perfect balance of flavors that is both refreshing and comforting.

I love making lemon pie from scratch because it allows me to control the quality of the ingredients and ensure that every bite is as delicious as possible. My kids love helping me make it, and it’s become a tradition in our home. It’s a great dessert for any occasion, whether it’s a casual family dinner or a special celebration.

Plus, lemons are packed with vitamin C, making this pie not only delicious but also slightly healthier than some other desserts. It’s a versatile recipe that can be enjoyed year-round, but it’s especially refreshing during the warmer months. The key to a great lemon pie is in the crust.

A homemade crust made from scratch adds a depth of flavor that you just can’t get from store-bought crusts. The process of making the crust involves mixing flour, butter, and a bit of sugar, then chilling and rolling it out. It’s a simple process, but it’s one that requires a bit of patience and attention to detail.

Once the crust is in the pie dish and the lemon filling is poured in, it’s time to bake. The lemon filling is made by whisking together eggs, sugar, and lemon juice, then pouring it into the crust. As it bakes, the filling will set and turn a beautiful golden color.

It’s important to let the pie cool completely before serving, as the filling will continue to set as it cools. The result is a creamy, tangy filling that pairs perfectly with the buttery crust. It’s a dessert that’s sure to please everyone at the table.

Lemon Pie from Scratch

Lemon Pie from Scratch

4.6 from 1877 votes

A classic lemon pie with a homemade crust and a tangy, creamy filling. This recipe is perfect for any occasion and is sure to impress your family and friends.

Prep Time25 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

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

For the Filling

1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 tsp salt
3/4 cup lemon juice, freshly squeezed
Zest of 4 lemons
4 large eggs
1/2 cup unsalted butter, melted

For the Topping

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

👨‍🍳Directions

1To make the crust, combine flour and salt in a large mixing bowl.
2Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
3Gradually add the ice water, mixing just until the dough comes together.
4Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
6Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
7Trim any excess dough and crimp the edges.
8Preheat your oven to 425°F.
9Prick the bottom of the crust with a fork to prevent bubbling.
10Bake the crust for 10-12 minutes, or until it is lightly golden.
11Remove from the oven and set aside to cool.
12To make the filling, whisk together sugar, cornstarch, and salt in a medium saucepan over medium heat.
13Gradually add the lemon juice and zest, whisking constantly.
14Bring the mixture to a boil and let it simmer for 2-3 minutes, or until it thickens.
15Remove from heat and let it cool for 5 minutes.
16In a separate bowl, whisk the eggs.
17Slowly pour the lemon mixture into the eggs, whisking constantly to temper the eggs.
18Add the melted butter and whisk until combined.
19Pour the filling into the cooled pie crust.
20Bake for 25-30 minutes, or until the center is set and the edges are lightly golden.
21Let the pie cool completely on a wire rack before serving.
22Make sure the pie is completely cool before adding the topping.
23To make the topping, whip the heavy cream, powdered sugar, and vanilla extract in a large mixing bowl until stiff peaks form.
24Spread the whipped cream over the cooled pie.
25Slice and serve.
26Enjoy your homemade lemon pie.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Whisk
Saucepan
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 300mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Make sure your ingredients are at room temperature before beginning. For a smoother crust, you can use a food processor to combine the flour and butter.

Watch Video Of How Lemon Pie from Scratch Works

Lemon pie from scratch is a timeless dessert that is perfect for any occasion. Whether you’re serving it at a family gathering or enjoying it as a treat, it’s sure to be a hit. The combination of the tart lemon filling and the buttery crust is a classic that never gets old.

Plus, it’s a great way to use up fresh lemons. Store any leftovers in the refrigerator for up to 3 days. You can also freeze the pie for up to 3 months.

Just wrap it tightly in plastic wrap and then in aluminum foil. When you’re ready to serve, thaw it in the refrigerator overnight and let it come to room temperature before serving. Adding the whipped cream topping just before serving will keep it from becoming watery.

Enjoy your homemade lemon pie.

❓ Frequently Asked Questions About Lemon Pie from Scratch

What is the best way to get a golden crust?

To get a golden crust, make sure to prick the bottom of the crust with a fork before baking. This allows the steam to escape and prevents the crust from becoming soggy. Also, brushing the crust with an egg wash before baking can give it a nice golden color.

Can I use bottled lemon juice instead of fresh?

While you can use bottled lemon juice, fresh lemon juice will give you a much brighter and more vibrant flavor. If you must use bottled juice, make sure to use the highest quality you can find.

How do I know when the pie is done?

The pie is done when the center is set and the edges are lightly golden. You can gently shake the pie to see if the center jiggles slightly. If it does, it’s ready to come out of the oven.

Can I make this pie ahead of time?

Yes, you can make this pie ahead of time. In fact, it tastes even better the next day. Just make sure to store it in the refrigerator until you’re ready to serve.

Can I freeze lemon pie?

Yes, you can freeze lemon pie. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. When you’re ready to serve, thaw it in the refrigerator overnight and let it come to room temperature before serving. You might want to add the whipped cream topping right before serving, as it can become watery if frozen and thawed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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