Irene'S Lemon Pie
A tangy and sweet lemon pie with a creamy filling, perfect for citrus lovers and ideal for summer gatherings or after-dinner desserts.
Ingredients
Instructions
- Combine 1 1/2 cups sugar, 1 1/2 cups water, and 1/2 teaspoon salt in a saucepan and heat to boiling.
- Mix cornstarch and 1/3 cup water in a small bowl to make a smooth paste.
- Gradually add the cornstarch paste to the boiling mixture, stirring constantly.
- Cook until thick and clear, stirring constantly.
- Remove from heat.
- Combine egg yolks and lemon juice; stir into the thickened mixture.
- Return to heat and cook, stirring constantly, until the mixture bubbles.
- Remove from heat.
- Stir in butter and lemon peel.
- Cover and let cool until lukewarm.
Tips & Substitutions
For a richer flavor, consider using fresh lemon juice instead of bottled. If you don't have cornstarch, you can substitute with an equal amount of all-purpose flour, but the texture may vary slightly. To enhance the pie's presentation, top with whipped cream or a meringue. For a unique twist, try adding a hint of maple flavor by substituting a teaspoon of maple flavor molasses for some of the sugar.
Serving Suggestions
Serve the lemon pie chilled for the best flavor, and consider pairing it with a scoop of vanilla ice cream or fresh berries for a delightful contrast. A simple side of whipped cream can elevate the dessert further. For a complete meal, serve alongside a refreshing Caesar salad dressing from mix to balance the sweetness of the pie.
Storage & Reheating
Store any leftover lemon pie in the refrigerator, covered with plastic wrap or a pie lid, for up to 3 days. If you want to freeze it, wrap it tightly in foil and place it in an airtight container for up to a month. Thaw in the refrigerator overnight before serving to maintain the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Irene'S Lemon Pie contains roughly 610 calories, with 18g protein, 48g carbohydrates, and 40g fat. It is an excellent source of vitamin C (46% of the Daily Value), protein (35% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1193mg per serving (52% 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 make this lemon pie ahead of time?
Yes, you can prepare the pie a day in advance. After it cools to lukewarm, refrigerate it until you're ready to serve. This allows the flavors to meld beautifully. Just be sure to cover it properly to prevent it from absorbing any odors from the fridge.
What can I use instead of a pie shell?
If you want a gluten-free option, you can use a premade gluten-free pie crust or make one using almond flour. Alternatively, you could serve the filling in a parfait glass with crushed cookies as a base for a fun twist on presentation.
How do I know when the filling is thick enough?
The filling should be thick and glossy, similar to a pudding consistency. It should coat the back of a spoon when stirred. If it's not thickening as expected, continue to cook while stirring constantly until it reaches the desired consistency.
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).