Lemon Jelly Pie
A tangy and sweet lemon jelly pie with a creamy topping, perfect for citrus lovers and suitable for a light dessert or brunch gathering.
Ingredients
Instructions
- Beat the eggs slightly, enough to blend yolks and whites.
- Add melted butter, 1 cup plus 2 tablespoons of white Karo syrup, lemon juice, and grated rind; mix well.
- Pour the mixture into the unbaked pie shell.
- Bake at 300° to 325° Fahrenheit until the filling is set and the crust is brown.
- Top with whipped cream sweetened with 2 tablespoons of syrup.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the filling mixture. If you're out of white Karo syrup, you can substitute with light corn syrup or honey, though it may alter the taste slightly. Make sure to thoroughly beat the eggs to achieve a smooth filling. If you prefer a crispier crust, pre-bake the pie shell for about 10 minutes before adding the filling.
Serving Suggestions
Serve the pie chilled, topped with freshly whipped cream sweetened with Karo syrup for added sweetness. It pairs beautifully with Summer Cool Salad for a light meal. For a more decadent dessert experience, consider serving with a scoop of vanilla ice cream or alongside Wendy'S Frosties for a delightful contrast in textures.
Storage & Reheating
Store any leftover Lemon Jelly Pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. Reheat individual slices in the microwave for about 15-20 seconds on low power to maintain the texture, or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Jelly Pie contains roughly 141 calories, with 3g protein, 26g carbohydrates, and 4g fat. It is a good source of iron (16% 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 bottled lemon juice instead of fresh lemons?
While fresh lemon juice offers a brighter flavor and aroma, bottled lemon juice can be used in a pinch. Just be sure to choose a high-quality brand without added preservatives for the best results.
What can I substitute for the pie shell?
If you want a gluten-free option, consider using a gluten-free pie crust or making a crust with crushed gluten-free cookies mixed with melted butter. A graham cracker crust also works well for a different texture and flavor.
Is it possible to make this pie ahead of time?
Yes, you can prepare the Lemon Jelly Pie a day ahead. After baking, allow it to cool completely, then refrigerate. Just add the whipped cream topping right before serving to keep it fresh and fluffy.
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).