Lemon Pie

Directions

1. Prepare the crust: In a large bowl, combine flour and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs. Add egg yolk and cold water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Blind bake the crust: Roll out the chilled dough to fit a 9-inch (23 cm) pie pan. Line with parchment paper and fill with pie weights or dried beans. Bake at 180°C (350°F) for 15 minutes. Remove weights and parchment, then bake an additional 10 minutes until lightly golden. Cool slightly.
3. Make the lemon filling: In a medium saucepan over medium heat, whisk together eggs, sugar, flour, lemon juice, and lemon zest. Stir constantly until the mixture thickens, about 5–7 minutes. Remove from heat and whisk in butter until smooth.
4. Fill the crust: Pour the lemon filling into the pre-baked crust and smooth the top.
5. Optional meringue topping: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form. Spread over lemon filling, ensuring it touches the crust edges to prevent shrinking.
6. Bake the pie: Bake at 180°C (350°F) for 10–12 minutes, or until the meringue is golden brown. If not using meringue, simply chill the pie for 2–3 hours until set.
7. Cool and serve: Allow the pie to cool completely at room temperature before slicing. Chill in the refrigerator for best results if not serving immediately.

Recipe Details

Prep Time: 25 minutes
Cook Time: 30 minutes
Chill Time: 2–3 hours
Total Time: 3–3.5 hours
Servings: 8
Difficulty: Medium

Variations & Substitutions

• Key lime version: Substitute lime juice for lemon juice for a tangier, tropical flavor.
• Gluten-free crust: Use a gluten-free flour blend for the crust.
• Sugar-free: Replace sugar with a suitable sweetener for a lower-sugar dessert.
• Coconut crust: Add 2 tablespoons shredded coconut to the crust for a subtle tropical note.

Serving Suggestions