The Very Best Lemon Pie Recipe

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Lemon Pie is sweet, a bit tart and totally refreshing! The perfect zingy, light, summertime dessert! I love pie, there is just something so scrumptious about incredible flavors encased in a flakey buttery crust! These are some of my favorites you have to try, Banoffee, Chocolate, and Strawberry Pie.

Fresh Lemon Pie

I love the flavor of lemon, it adds so much tang and flavor to food. It brightens, lightens, and intensifies. It is zippy and fresh. Plus, don’t you love that bright yellow color! Lemons just make everything and everyone happy. It’s a joyful food to look at and cook with. Just like in my Lemon Meringue pie and perfect Lemon Curd, this recipe for Lemon Pie is going to become a quick family favorite! This summertime favorite starts with a flakey golden crust that we pre-bake to make sure we have no soggy bottoms here! Then the zingy and zippy lemon is mixed with creamy tangy cream cheese and sugar to create a smooth balanced filling that is going to make you pucker, just a little bit. The whipped topping adds just enough sweetness and the lemon zest adds that deep lemon flavor without adding any more tartness. This lemon pie is a perfect marriage of sweet and tart that will taste like a piece of heaven in your mouth!

What You Need For Lemon Pie

The ingredients in this lemon pie are super simple, and they come together in the most delicious way. For more information on the ingredient amounts scroll to the the recipe card.

Pre-made pie crust: or make your own, pre-baked pie crust that is 9 inches to fit in the pan.Cream cheese: Leave the cream cheese out to be softened. This takes about an 15 to 20 minutes. Sugar: Adds the sweetness to this lemon pie. Eggs: Have the eggs at room temperature for best practices when baking. Fresh lemon juice: Freshly squeezed is best. Do not use the bottled if you can help it. Lemon zest: Adds more flavor, you will want to be sure to add this to the lemon pie! Vanilla: A nice mellow flavor that enhances the lemon.

Top it Off!

Heavy whipping cream: To ensure the fluff, use full fat. Powdered sugar: Adds a bit of sweetness. Lemon zest to top: Adds color and flavor.

How to Make Lemon Pie

Zingy, and fresh, creamy and delicious this is a super easy pie with big flavor. This lemon pie comes together quickly and effortlessly in a matter of minutes.

Lemons: The taste all begins with the lemons. Pick lemons that are firm but give just slightly under pressure. They should be free from blemishes, super soft spots, or dark spots. Store lemons in the fridge, not the counter. They will keep better, and taste better. Wash them thoroughly before zesting. Juicing: To get the most juice out of your lemons cut and quarter the lemons and microwave for 20 seconds to help release their juice. Zesting: Use a zester or the smallest holes of a cheese grater. Stop zesting when you get to the pith or the white part of the lemon. It will make the lemon flavor bitter. Make Your Own Crust: If you make your own crust use butter-flavored shortening to enhance the flavor and give you a rich buttery flavor to your crust. Full Fat Cream Cheese: This will give you the creamiest filling. Make sure you beat it till it’s good and creamy with no lumps.Room Temperature: To make sure your filling mixes up perfectly without lumps and chunks have your eggs and cream cheese at room temperature. Take out of the fridge 1-2 hours out of the fridge before making pie. Let it Cool: It is hard I know, but it must cool and it must be refrigerated for the best flavor.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website