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Every time I think about Creamy Lemon Pie, I’m instantly transported back to sunny afternoons spent in my grandmother’s kitchen. The warmth in that room, filled with the bright scent of fresh lemons and sugar, always filled my heart with joy. It became a tradition in our family to gather around the table during special occasions with this stunning dessert taking center stage. The first slice is like a little piece of sunshine on a plate! The way the creamy filling contrasts with the crunchy crust is pure bliss. I know that once you give this recipe a try, you’ll feel the same warmth and comfort that I cherish!
Ingredients
Here’s what you’ll need to make this delicious Creamy Lemon Pie. Each ingredient plays a vital role in creating that perfect harmony of tart and sweet.
| Ingredient | Amount |
|---|---|
| Pre-made pie crust | 1 |
| Sugar | 1 cup |
| Cornstarch | 1/4 cup |
| Salt | 1/2 teaspoon |
| Water | 2 cups |
| Egg yolks | 3 large |
| Fresh lemon juice | 1/2 cup |
| Lemon zest | 2 tablespoons |
| Butter | 2 tablespoons |
| Yellow food coloring (optional) | 1/4 teaspoon |
| Heavy cream (for topping) | 1 cup |
| Powdered sugar (for topping) | 2 tablespoons |
I recommend using fresh lemons for the juice and zest. The flavor is unbeatable! If you can’t find a pre-made pie crust, feel free to make your own—it adds a personal touch, and I promise it’s easier than it sounds.
Why I Love Making This Dish
What I adore about this Creamy Lemon Pie is how it combines simplicity with a touch of elegance. It’s always a hit at gatherings, and I love hearing the “wow” from my family and friends when they take their first bite. This pie not only tastes amazing but also looks incredibly inviting with its vibrant, sunny filling.
What You’ll Need
Before you start, gather your tools. You’ll need a medium saucepan, mixing bowls, whisk, a measuring cup, and a pie plate. If you have a pie server (which I always recommend), it will help you serve those beautiful slices perfectly!
Step-by-Step Guide
Now, let’s dive into the recipe, step by step. I promise it’s straightforward and fun!
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Preheat the Oven: First, set your oven to 350°F (175°C). This step is key to getting the crust perfectly baked.
Prepare the Filling: In a medium saucepan, combine the sugar, cornstarch, and salt. Whisk it all together until it’s well mixed.
Add Water: Gradually whisk in the two cups of water. Keep stirring as you bring it over medium heat. You’ll want to cook this mixture until it thickens—it should only take a few minutes.
Temper the Egg Yolks: Here’s where things get exciting! In a separate bowl, whisk the three egg yolks. Slowly pour some of that hot mixture into the yolks while whisking constantly—this is called tempering. We want to warm up the yolks without scrambling them.
Return to the Heat: Now, pour that tempered yolk mixture back into the saucepan. Stir it in and bring the whole thing back to a gentle boil, cooking for another two minutes.
Add the Flavors: Time to bring in the fresh lemon juice, lemon zest, and butter. Give it all a good stir. If you decided to use yellow food coloring for a vibrant look, now’s the time to add it too!
Pour into the Crust: Once your filling is nice and thick, take it off the heat and pour it into your pre-made pie crust. Allow it to cool at room temperature before popping it into the fridge.
Chill: Let your lemon pie chill in the fridge for at least two hours. This is crucial as it allows the filling to set perfectly.
Prepare the Whipped Cream: When you’re ready to serve, whip the heavy cream with the powdered sugar until you get those lovely soft peaks. This is the part that I always look forward to because it adds such a light and airy topping.
Serve and Enjoy: Spread or pipe the whipped cream over the cool pie, and slice it into portions. Enjoy every bite and watch your loved ones dive in!
Tips for Perfect Results
Use Fresh Ingredients: Fresh lemons make a huge difference, so don’t skimp here—it’s worth the effort!
Chill Time: Don’t rush the chilling process. A well-set filling makes for the best slice!
Make Ahead: This pie can be made a day in advance. Just whip up the cream right before serving for the freshest taste.
Serving Suggestions and Sides
Creamy Lemon Pie is delightful on its own, but if you want to elevate your dessert experience, you could serve it with a side of fresh fruit like strawberries or blueberries. They pair beautifully with the tartness of the pie.
Leftovers
If you happen to have any leftovers (though I doubt it!), you can store them in an airtight container in the fridge for up to three days. Just make sure to add the whipped cream fresh each time you serve it!
FAQ Section
Can I use bottled lemon juice?
While bottled lemon juice can substitute in a pinch, I highly recommend using fresh lemons. They make a world of difference in flavor!
Can I make this pie without the crust?
Absolutely! If you’re looking to keep it gluten-free or simply prefer a crustless version, you can bake the filling on its own in a greased pie dish.
What if I can’t find fresh lemon zest?
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No worries! If you can’t find fresh lemon zest, you can increase the lemon juice slightly or use a quality lemon extract instead. Just a drop goes a long way!
Conclusion
This Creamy Lemon Pie has become a beloved staple in my home, and I can’t wait for you to experience the same joy it brings. The creamy, tangy filling paired with the light whipped topping is like sunshine on a plate! Trust me; once you share this delightful treat with your family, they’ll be asking for seconds. I know you’ll love it as much as I do! Give it a try and let me know how it turns out; I’d love to hear your stories!