Mom's Lemon Pie Receita

This recipe is a treasured family heirloom, passed down from my partner's mother. It evokes the warm memories of grandmothers and home-baked goodness. Get ready to taste a slice of history with this classic lemon pie recipe – tangy, sweet, and utterly irresistible! Perfect for family gatherings or a special treat.

Preparo 45 min

Cozimento 100 min

Calorias 344.8 kcal

Proteína 8g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Mom's Lemon Pie

1 1/2 cups all-purpose flour
Not found in recipe
1/2 teaspoon salt + a pinch of salt
Not found in recipe
1/4 cup cornstarch
1 1/2 cups granulated sugar
1/4 cup ice water + 1 3/4 cups water
(4 large whole eggs used instead)
1 cup (2 sticks) cold unsalted butter
Zest of 3 lemons
Juice of 3 lemons
(4 large whole eggs used instead)
4 large eggs
Whipped cream (optional garnish)

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Como fazer Mom's Lemon Pie

Preheat oven to 350°F (175°C).
Prepare the crust: In a large bowl, combine 1 ½ cups all-purpose flour, ½ teaspoon salt, and 1 cup (2 sticks) cold unsalted butter, cut into cubes. Cut the butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually add ¼ cup ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate.
Trim and crimp the edges of the crust.
Prick the bottom of the crust with a fork to prevent bubbling.
Bake for 15 minutes, or until lightly golden.
Prepare the lemon filling: In a medium saucepan, whisk together 1 ½ cups granulated sugar, ¼ cup cornstarch, and a pinch of salt.
Gradually whisk in 1 ¾ cups water until smooth.
Bring the mixture to a boil over medium heat, whisking constantly. Reduce heat and simmer for 1 minute, or until thickened.
Remove from heat and stir in the zest and juice of 3 lemons and 4 large eggs one at a time, whisking well after each addition.
Pour the lemon filling into the pre-baked pie crust.
Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
Let cool completely on a wire rack before serving. For an extra special touch, top with whipped cream.