Best Lemon Pie Recipe: Sunshine in Every Slice

Lemon pie. Just the words conjure up images of bright, sunny days, tangy sweetness, and a perfectly golden crust. It’s a classic dessert for a reason, but finding the best recipe can feel like a never-ending quest. Fear not, pie lovers! This recipe is the culmination of years of lemon pie experimentation, tweaking, and tasting, resulting in a pie so vibrant and delicious, it will become your go-to for every occasion. Get ready to experience lemon pie perfection – one slice at a time.

Why This Recipe Works

What sets this lemon pie recipe apart? It’s all about balance and technique. Many lemon pie recipes fall flat, either too tart, too sweet, or with a filling that’s either runny or gluey. This recipe addresses those common pitfalls head-on:

• Perfectly Balanced Tartness and Sweetness: We use a precise ratio of lemon juice, zest, and sugar to achieve that ideal sweet-tart harmony that makes lemon pie so irresistible.
• Smooth, Silky Filling: The secret lies in the cornstarch and egg yolks, carefully cooked to the perfect consistency. We’ll guide you through the process to avoid lumps and ensure a velvety smooth texture.
• Crisp, Golden Crust: A homemade or high-quality store-bought crust is essential. We’ll provide tips for both options, ensuring a flaky, golden-brown base that complements the tangy filling.
• Meringue Magic (Optional): If you’re a meringue fan, we’ve included instructions for a stable, glossy meringue topping that won’t weep or deflate.

Ingredients

For the Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• ¼ cup cold vegetable shortening, cut into cubes
• 5-7 tablespoons ice water
• OR 1 (14.1 ounce) package refrigerated pie crusts

For the Lemon Filling:

• 1 ½ cups granulated sugar
• 6 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 6 large egg yolks, lightly beaten
• ½ cup fresh lemon juice (from about 3-4 lemons)
• 2 tablespoons lemon zest (from about 3-4 lemons)
• 2 tablespoons unsalted butter, cut into pieces

For the Meringue (Optional):

• 4 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract

Instructions

Making the Crust (Homemade):

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix.
4. Form the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 days).
5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle.
6. Transfer to Pie Plate: Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
7. Pre-bake the Crust: Preheat oven to 375°F (190°C). Prick the bottom of the crust with a fork (this prevents it from puffing up). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden. Remove the parchment paper and weights and bake for another 5-10 minutes, or until the bottom of the crust is golden brown. Let cool completely before filling.

Making the Crust (Store-Bought):

1. Follow the package instructions for pre-baking the pie crust. Usually, this involves pricking the bottom with a fork and baking at 375°F (190°C) until golden brown. Let cool completely before filling.

Making the Lemon Filling:

1. Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Add Water and Egg Yolks: Gradually whisk in the water until smooth. Then, whisk in the egg yolks until well combined.
3. Cook the Filling: Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens significantly. This will take about 5-7 minutes. Continue to cook for 1 minute more, stirring constantly, to ensure the cornstarch is fully cooked.
4. Remove from Heat: Remove the saucepan from the heat and stir in the lemon juice, lemon zest, and butter until the butter is melted and the filling is smooth.
5. Pour into Crust: Pour the lemon filling into the pre-baked pie crust.

Making the Meringue (Optional):

1. Beat Egg Whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
2. Add Cream of Tartar: Add the cream of tartar and continue to beat until stiff peaks form.
3. Gradually Add Sugar: Gradually add the sugar, one tablespoon at a time, beating continuously until the meringue is glossy and smooth.
4. Add Vanilla: Stir in the vanilla extract.
5. Spread Meringue: Spread the meringue evenly over the lemon filling, making sure to seal it to the edges of the crust to prevent shrinking. Create swirls or peaks with the back of a spoon.
6. Bake or Broil: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly golden brown. Alternatively, broil the meringue for 1-2 minutes, watching carefully to prevent burning.

Cooling and Setting:

1. Let the pie cool completely at room temperature for at least 2-3 hours before serving. This allows the filling to set properly.

Tips for Success

• Use Fresh Lemon Juice: Freshly squeezed lemon juice makes a world of difference in flavor. Bottled lemon juice often has a slightly metallic taste.
• Don’t Overcook the Filling: Overcooking the filling can result in a rubbery texture. Cook until it’s thick enough to coat the back of a spoon.
• Room Temperature Egg Whites: Room temperature egg whites whip up to a greater volume than cold egg whites, resulting in a lighter, fluffier meringue.
• Patience is Key: Allow the pie to cool completely before slicing and serving. This will prevent a runny filling.
• Prevent a Soggy Crust: Pre-baking the crust is crucial to prevent it from becoming soggy.
• Blind Baking: When pre-baking, use pie weights or dried beans to prevent the crust from puffing up.

Storage Instructions

Store leftover lemon pie in the refrigerator, covered, for up to 3 days. The meringue may deflate slightly over time, but the flavor will still be delicious.

FAQ

Can I use a different type of crust?

Yes, you can use graham cracker crust or any other type of pie crust you prefer.

Can I make this pie ahead of time?

Yes, you can make the crust and filling a day in advance. Store them separately in the refrigerator and assemble the pie before serving. The meringue is best made just before serving.

Why is my meringue weeping?

Weeping can be caused by undercooked meringue, using cold egg whites, or humidity. Make sure to beat the meringue until stiff, glossy peaks form, and bake or broil it until lightly golden brown. Adding cream of tartar helps stabilize the meringue.

Can I freeze lemon pie?

Lemon pie does not freeze well, especially if it has a meringue topping. The filling can become watery, and the meringue can become rubbery.

Conclusion

This lemon pie recipe is more than just a dessert; it’s an experience. It’s the taste of sunshine, the joy of a perfect bake, and the satisfaction of creating something truly delicious. So, gather your ingredients, follow these instructions, and prepare to be amazed by the incredible flavor of this best-ever lemon pie. Enjoy!