Lori'S Lemon Pie
Lori's Lemon Pie offers a tangy, sweet, and creamy filling with a crisp baked shell, perfect for citrus lovers and those seeking a refreshing dessert.
Ingredients
Instructions
- Mix sugar and cornstarch in a saucepan; stir water in gradually.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Boil for 1 minute.
- Slowly stir half the hot mixture into the 3 beaten egg yolks.
- Pour this mixture back into the remaining hot mixture in the saucepan.
- Boil for 1 minute longer. Remove from heat; continue stirring until smooth.
- Blend in butter, lemon juice, and lemon rind.
- Pour into the already baked pie shell and chill.
- Cover with whipped cream and serve.
Tips & Substitutions
For a smoother filling, ensure you incorporate the egg yolks gradually to prevent scrambling. If you prefer a sweeter pie, consider adding more sugar, but keep in mind it will change the flavor balance. You can substitute the lemon juice with lime juice for a different twist, or use a store-bought pie shell for convenience. This pie is a great way to use up extra lemons if you have some on hand.
Serving Suggestions
Serve Lori's Lemon Pie chilled, topped generously with whipped cream for a delightful contrast to the tart filling. It pairs beautifully with a cup of tea or coffee, making it perfect for afternoon gatherings. Consider serving alongside fresh berries for added freshness, or a slice of Oatmeal-Bran Muffins for a lovely brunch spread.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or foil and refrigerate. It will keep well for up to three days. Avoid freezing as the texture may change once thawed. When ready to enjoy, serve chilled directly from the fridge, or let it sit at room temperature for about 15 minutes for a softer filling.
Nutrition & Diet Analysis (per serving)
Each serving of Lori'S Lemon Pie contains roughly 473 calories, with 20g protein, 21g carbohydrates, and 34g fat. It is an excellent source of protein (41% of the Daily Value), iron (29% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of calcium.
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 egg substitutes in this recipe?
Yes, you can use egg substitutes, such as flaxseed meal or commercial egg replacers, but the texture and flavor may vary. For a more custard-like filling, ensure the substitute can effectively thicken the mixture. It's best to test with a small batch to see how it works with the other ingredients.
How can I make the filling thicker?
If you find the filling too runny, you can add a bit more cornstarch. Mix an additional tablespoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the hot filling and cook for another minute until thickened. Just be cautious not to overdo it, as it may alter the flavor.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Just prepare the filling and pour it into the baked pie shell, then refrigerate. It will set nicely overnight. Be sure to add the whipped cream just 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).