Hey there, fellow foodies! You know what they say: “When life gives you lemons, make lemon pie!” As an American woman who has had her fair share of culinary adventures, I can’t help but feel a special connection to the delightful tanginess of lemon pies. Join me as I take you through the story of my love affair with this scrumptious dessert, and how it eventually led me to creating the ultimate Lemon Pie recipe.
I still remember my first encounter with a lemon pie – it was at my grandmother’s house, during one of our annual family reunions. She was an incredible baker, and her pies were always the highlight of the gathering. But among all the sweet treats she made, it was the lemon pie that truly stole my heart. The perfect balance of sweet and tart, with a buttery, flaky crust that crumbled just right in my mouth – I was smitten!
Fast forward a few years, and I found myself on a mission to recreate that magical lemon pie experience. I tried countless recipes, but none of them seemed to hit the spot. The crust was either too soggy, or the filling was too sweet – or worse, too sour. I was beginning to think that maybe my quest for the perfect lemon pie was futile.
But then, I stumbled upon a secret weapon – a recipe from a dear friend’s mother, passed down through generations. This vintage recipe was the game changer I had been looking for. With a few tweaks and experiments in my cozy kitchen, I finally managed to create my own version of the perfect lemon pie.
Now, let me share some of the key elements that make this lemon pie recipe truly special:
- The crust: A good lemon pie starts with a great crust. My go-to is a simple, homemade shortcrust pastry made with a combination of butter and shortening. This ensures that the crust remains flaky and tender, while still able to hold up to the lemon filling.
- The lemon filling: The filling is where the magic truly happens. In my recipe, I use both lemon zest and fresh lemon juice to create a bold, tangy flavor that’s perfectly balanced with just the right amount of sweetness. A touch of cornstarch helps to thicken the filling just enough, so it sets to a silky, luscious consistency.
- The topping: While some people prefer a classic lemon pie with no topping, I’m a firm believer in the power of meringue. A generous layer of light, fluffy, and slightly sweet meringue adds an extra dimension to the pie, and it complements the tangy filling perfectly.
- The secret ingredient: After several trial and error attempts, I discovered that adding a touch of cream cheese to the lemon filling lends a subtle creaminess that takes this lemon pie to the next level.
I’m so excited to share my perfected lemon pie recipe with you all, and I hope it brings the same joy to your family gatherings as it has to mine. So, grab your aprons and let’s get baking! Trust me, with each bite of this heavenly dessert, you’ll find yourself falling in love with lemon pie all over again.
LEMON PIE RECIPE
Ingredients
FOR THE LEMON PIE FILLING:
- 1 cup 240 ml fresh lemon juice
- 2 14-ounce cans sweetened condensed milk
- 5 large egg yolks
FOR THE GRAHAM CRACKER CRUST:
- 1 and 1/2 cups 180 grams graham cracker crumbs
- 1/3 cup 65 grams granulated sugar
- 5 tablespoons 70 grams unsalted butter, melted and slightly cooled
TOPPING:
- Whipped topping or homemade whipped cream
Instructions
LET’S PREPARE THE GRAHAM CRACKER CRUST:
- Preheat your oven to 350°F (177°C).
- Grab a mixing bowl and combine the graham cracker crumbs and sugar. Stir until they’re well mixed. Pour in the melted butter and mix until all the crumbs are moist.
- Press the mixture firmly into a 9 to 9.5-inch pie plate, creating an even layer on the bottom and around the sides.
- Bake the crust for 8 to 10 minutes, or until it’s a lovely golden brown. Take it out of the oven and let it cool for 5 to 10 minutes while you whip up the filling. Remember to keep the oven at 350°F (177°C).
TIME FOR THE LEMON PIE FILLING:
- In a large mixing bowl, whisk together the lemon juice, sweetened condensed milk, and egg yolks until they’re fully combined.
- Pour the filling over the slightly cooled graham cracker crust, making sure it’s spread evenly.
- Pop the pie back into the oven and bake for 18 to 22 minutes, or until the top is set (it’ll still be a bit jiggly).
- Remove the pie from the oven and place it on a wire rack to cool to room temperature, which should take about 2 hours. Afterward, transfer it to the fridge and let it chill for at least 5 to 6 hours, or overnight for the best results.
- When you’re ready to serve, top the pie with whipped cream and enjoy!
