Description
A delightful lemon pie with a crisp crust and tangy filling, perfect for any occasion.
Ingredients
Scale
- 1 pre-baked pie crust
- 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
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 1 cup whipped cream (for topping)
Instructions
- In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Gradually whisk in the water, ensuring there are no lumps.
- Place the saucepan over medium heat and cook, stirring constantly, for about 5-7 minutes until it thickens and becomes glossy.
- In a separate bowl, whisk the egg yolks until smooth. Slowly add a few tablespoons of the hot mixture to temper them, then whisk it back into the saucepan. Continue cooking for another minute.
- Remove the saucepan from heat and stir in fresh lemon juice, butter, and lemon zest. Mix until the butter melts and all is combined. Pour the lemon filling into the pre-baked pie crust and let cool to room temperature. Refrigerate for at least 4 hours or until set.
Notes
Serve chilled with whipped cream on top, and pair with fresh berries or a sprig of mint.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 120mg