Imagine a dessert so irresistibly creamy, so perfectly balanced between sweet and tart, that it will make your taste buds dance with pure joy! Our Old Fashioned Lemon Pie is not just a dessert—it's a nostalgic journey back to grandma's kitchen, where every slice tells a story of comfort, tradition, and mouthwatering flavor. If you're craving a dessert that's both elegant and comforting, you've just hit the culinary jackpot!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust, pre-baked
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
- Whipped cream for topping
Instructions
- Prepare a pre-baked pie crust and set aside to cool completely.
- In a medium saucepan, whisk together granulated sugar, cornstarch, and salt until well combined.
- Gradually pour in water while continuously whisking to prevent lumps from forming.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
- In a separate small bowl, beat egg yolks until smooth. Temper the egg yolks by slowly adding a small amount of the hot sugar mixture while whisking rapidly to prevent scrambling.
- Pour the tempered egg yolks back into the saucepan, stirring continuously to incorporate.
- Continue cooking and stirring for 2-3 minutes until the filling becomes very thick and glossy.
- Remove from heat and stir in fresh lemon juice, lemon zest, and butter until completely smooth.
- Pour the hot lemon filling into the pre-baked pie crust, spreading evenly with a spatula.
- Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 2-3 hours until fully set.
- Before serving, top with freshly whipped cream and optional lemon zest garnish.
Tips
- Always use fresh lemon juice for the most vibrant, authentic flavor. Bottled juice simply can't compare!
- When tempering egg yolks, pour the hot mixture very slowly and whisk constantly to prevent scrambling.
- For an ultra-smooth filling, strain the mixture through a fine-mesh sieve before pouring into the pie crust.
- Ensure your pie crust is completely cool before adding the filling to prevent a soggy bottom.
- Refrigerate the pie for at least 2-3 hours for the perfect set—patience is key to a stunning dessert!
- For an extra touch of elegance, use a microplane to create delicate lemon zest garnish.
- Whip your cream just before serving to maintain its light, airy texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 95mg
