Grandma'S Lemon Cream Pie
A tangy and creamy lemon custard pie with a crisp crust, perfect for springtime gatherings or as a refreshing dessert for lemon lovers. Bright, sweet, and zesty flavors shine through.
Ingredients
Instructions
- In a saucepan, mix sugar, cornstarch, and salt.
- Add milk gradually and stir until smooth.
- Cook over low heat, stirring constantly, until smooth and thick, about 10 minutes.
- Stir a small amount of hot mixture into beaten egg yolks, then gradually add yolks to remaining hot mixture.
- Continue cooking, stirring constantly, about 5 minutes.
- Remove from heat.
- Add butter, lemon peel, and lemon juice and blend thoroughly.
- Pour hot filling into a prepared pie shell.
- If using a baked pie shell, top with meringue.
- If using a graham cracker crust, serve with whipped cream.
Tips & Substitutions
To achieve the perfect lemon cream pie, ensure you whisk the mixture continuously to prevent lumps. If you prefer a lighter filling, consider substituting half of the butter with Greek yogurt. For a more intense lemon flavor, use fresh lemon juice instead of bottled. This recipe pairs beautifully with Lola Phillips' Lemon Cake for a delightful dessert spread.
Serving Suggestions
Serve this pie chilled for the best flavor. It’s delightful on its own, but you can enhance it with a dollop of whipped cream or a sprinkle of fresh berries. It also pairs well with a light salad like Emerald Isle Salad for a well-rounded meal.
Storage & Reheating
Store any leftovers in the refrigerator, covered with plastic wrap to prevent the filling from drying out. It’s best enjoyed within 2-3 days. If you need to reheat, do so gently in a microwave in short intervals, ensuring not to overheat as this can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Lemon Cream Pie contains roughly 410 calories, with 3g protein, 77g carbohydrates, and 9g fat. It is a good source of vitamin C (15% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 978mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this pie?
Absolutely! While a traditional pie crust works wonderfully, you can also use a graham cracker crust for a sweeter, crunchier texture. Just ensure it's pre-baked before filling. If you're looking for a gluten-free option, consider using a nut-based crust.
How can I prevent the filling from curdling?
To avoid curdling, make sure to temper the egg yolks by slowly adding a small amount of the hot mixture to them before incorporating them back into the saucepan. This gradual heating helps to prevent the eggs from cooking too quickly.
Can I make this pie ahead of time?
Yes, you can make the lemon filling a day in advance and store it in the refrigerator. Just be sure to cover it to avoid a skin forming on top. Assemble the pie just before serving for the freshest taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).