When I was a kid, this was the lemon pie that my mom would make… rich, dense, and lemon-y, it spoiled me to all other lemon pies.
Now it can be your favorite too… Here’s the Recipe:
(Can double and make 2 pies—freeze one*)
1 ½ lemons (3/8 cup lemon juice)
1 ½ cup sugar
1/3 cup butter, melted
3 eggs
dash salt
unbaked pastry shell, 9”
1. How to Make a Lemon Pie: Ingredients (2 pies), 2. Zesting Lemon*, 3. Lemon Pie: Ingredient Prepwork, 4. Juicing Lemons**, 5. Whisk Melted Butter, Sugar, 6. Add Eggs, 7. Whisk well to combine… ready for pie shells!, 8. Place crust pastry in 2 pie plates***, 9. Crimp Edges, 10. Continue around Pan, crimping edges, 11. Split into the 2 pie shells., 12. Lemon Pie, all done.
(Get the recipe as a PDF here)
Gear Recommendations:
*A Microplane
**You’ll need a juicer of some sort.. here’s my nifty little juicer
***I love my Pyrex pie plates
Recipe:
(Can double and make 2 pies—freeze one*)
1 ½ lemons (3/8 cup lemon juice)
1 ½ cup sugar
1/3 cup butter, melted
3 eggs
dash salt
unbaked pastry shell, 9” (See recipe below, or use storebought refrigerated crust)
Place pastry in pie pan and crimp edges. (If you’re using storebought pie dough, let it get to room temperature first for ease of unrolling)
Have lemon at room temperature or soak in warm water (to get more juice).
Zest rind (note, you just want the yellow on top, not the white pith, so zest shallowly).
Ream out or squeeze lemon , measure juice.
Add sugar, melted butter, eggs, salt. Mix with wire whip until smooth. Mix in grated rind or just put it in the pie shell. Pour rest over.
(For making 2 pies, I used a measuring cup to alternate scoops into each pie shell)
Bake at 325 about 45 minutes.
Makes one large pie.
*note: If you want to freeze a pie, just bake the pie, then cool it. Wrap tightly with plastic wrap, cover with foil, label, and freeze. Thaw in the refrigerator before serving.
Pastry: For this, I cheated and used prepackaged all ready pie crust from the refrigerated section. But making your own isn’t hard, here’s the recipe:
Oil Pastry:
Quick, easy, & healthier
2 cups sifted all purpose flour
1 ½ tsp salt
½ cup corn, canola, or light olive oil
¼ cup cold milk
Fluff flour & salt together with fork. Pour salad oil and milk into measuring cup (do not stir). Add all at once to flour mixture.
Stir lightly with fork until it forms a ball. Divide into 2 parts.
Flatten one ball slightly. Sprinkle both sides of dough with extra flour. Roll between 2 floured sheets of wax paper. Peel off top sheet and invert over 9” pie pan. Continue according to recipe.
The extra ball can be used for a top crust, to make 2 pies, or frozen for use later.
(originally published 1.21.2010)