Easy Lemon Pie

Ingredients for Lemon Pie

• Pie crust: Using a pre-made pie crust saves on time but not on flavor. Go with the shortcut or make your own pie crust at home.
• Sugar: Granulated sugar adds the perfect amount of sweetness to balance the tart lemon flavor in this lemon pie recipe.
• Flour: Two tablespoons of all-purpose flour helps thicken the filling.
• Eggs: Four large eggs—make sure they’re at room temperature—provide structure and richness to the custard-like pie filling.
• Light corn syrup: One cup of light corn sweetener adds smoothness and helps prevent crystallization in the filling.
• Lemon zest: One teaspoon of grated lemon zest adds a burst of citrus flavor. Here’s how to easily zest your own lemons.
• Lemon juice: Fresh lemon juice gives the pie its signature tartness and bright flavor.
• Butter: Two tablespoons of melted butter add richness and depth to the filling.
• Heavy whipping cream: One cup of homemade whipped cream is used to top the pie.
• Confectioners’ sugar: Two tablespoons of powdered sugar add sweetness to the whipped cream. Here’s how to make powdered sugar at home with a blender.

Directions

Step 1: Prepare the crust

Editor’s Tip: Don’t skip refrigerating the crust—chilling the crust helps prevent it from shrinking in the oven.

Step 2: Make the filling

In a bowl, mix the sugar and flour until blended. Whisk in the eggs, corn syrup, lemon zest, lemon juice and melted butter until the mixture is well combined.

Step 3: Bake

Pour the filling into the prepared crust. Place the pie on a lower oven rack and bake until the filling is golden brown and thickened, about 40 to 45 minutes.

Editor’s Tip: Cover the edges loosely with foil during the last 15 minutes to prevent overbrowning.

Step 4: Cool and chill

Remove the pie from the oven and cool on a wire rack for one hour. Then, cover and refrigerate the pie for at least two hours or until cold.

Step 5: Make the whipped cream

In a bowl, beat the heavy whipping cream until it begins to thicken. Add the confectioners’ sugar and continue to beat until soft peaks form. Top the pie with the whipped cream and serve.

Lemon Pie Variations

• Add a berry twist: Top the pie with fresh strawberries, blueberries or raspberries for added flavor and color.
• Replace whipped cream for meringue: Replace the whipped cream with a meringue topping, browning it under the broiler for a classic lemon meringue pie.
• Use a graham cracker crust: Substitute the refrigerated pie crust with a graham cracker crust for a different texture and flavor.
• Add a tropical twist: Add 1/2 cup shredded coconut to the lemon pie filling for a tropical twist.

How to Store Lemon Pie

Store the lemon pie in an airtight container in the refrigerator for up to three days. The whipped cream can be stored separately in the fridge for up to two days. For best results, add the whipped cream topping just before serving slices of the lemon pie.

Can you freeze lemon pie?

Yes, you can freeze lemon pie. Wrap individual slices tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to three months. Thaw in the refrigerator overnight before serving.

How do you reheat lemon pie?

Lemon pie is best served cold or at room temperature, so reheating is not necessary.

Lemon Pie Tips

Why is my lemon pie filling runny?

If your lemon pie filling turns out runny, it just may need more time to bake. Stick it back in the oven for a few more minutes until the filling has set and is thickened. The filling should be golden brown and slightly jiggly in the center. It will continue to set as it cools.

How can I make the lemon pie more tart?

For a more intense lemon flavor, increase the lemon zest in this recipe for lemon pie to two teaspoons. Reducing the amount of sugar in the recipe by two tablespoons will also enhance the tartness.

How to get a smooth, lump-free lemon pie filling?

Make sure the eggs you use are at room temperature and whisk them thoroughly with the sugar and other ingredients. You can also strain the filling through a fine mesh sieve to remove any lumps or cooked egg bits before pouring it onto the pie crust.