A tangy, refreshing dessert perfect for any season, the lemon pie is an evergreen favorite that has charmed dessert lovers for ages. While there are countless variations of the classic lemon pie, here is a simple recipe that will get you a creamy, delicious pie with a beautiful balance of sweet and tart flavors.
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and diced
- 1/4 cup granulated sugar
- A pinch of salt
- 3-4 tablespoons ice water
For the lemon filling:
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 2 teaspoons grated lemon zest
Instructions:
1. Making the crust:
- In a large bowl, mix flour, sugar, and salt. Add the cold, diced butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least an hour.
- After the dough has chilled, roll it out on a lightly floured surface into a circle that fits a 9-inch pie dish. Gently press the dough into the dish and trim any excess. Prick the bottom with a fork to prevent puffing.
- Preheat the oven to 400°F (200°C). Bake the crust for 12-15 minutes or until lightly golden. Remove from the oven and allow it to cool.
2. Making the lemon filling:
- In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened.
- In a separate bowl, slightly beat the egg yolks. Gradually stir in 1/2 cup of the hot sugar mixture into the yolks to temper them. Return the entire yolk mixture to the saucepan and bring to a gentle boil. Reduce heat and simmer for 2 more minutes, stirring constantly.
- Remove from heat and stir in butter, lemon juice, and zest until smooth.
3. Assembling the pie:
- Pour the lemon filling into the prepared crust. Allow the pie to cool on a wire rack for about an hour, then refrigerate for at least 3 hours or until set.
- For an extra touch, top with whipped cream or meringue before serving.
Tips:
- Always use fresh lemons for the best flavor. The bottled lemon juice doesn’t have the same fresh and zingy taste that real lemons offer.
- If you want to make a meringue topping, ensure you have an extra 3 egg whites (from the yolks used in the filling). Whip them with some sugar until stiff peaks form and spread over the pie. Brown lightly in the oven.
- For a crisper crust, you can blind bake it using pie weights or dried beans.
This lemon pie is the perfect blend of tart and sweet, making it an irresistible dessert for any occasion. Enjoy your baking and the delightful flavors of your homemade lemon pie!