Ingredients for French Lemon Pie
- Unbaked 9 Inch Pie Shell
- Approximately 1 cup freshly whipped cream
- 4 large eggs
- Light Corn Syrup
- Fresh Lemon Rind
- Lemon Juice
- Butter
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this French Lemon Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make French Lemon Pie
- Preheat oven to 350°F (175°C).
- In a medium bowl, beat 4 large eggs with an electric mixer for 3 minutes until light and frothy.
- Add 1 cup of light corn syrup, the zest of 2 lemons, and 1/2 cup (1 stick) of melted unsalted butter. Mix until well combined.
- In a separate small bowl, whisk together 1/2 cup all-purpose flour and 1 cup granulated sugar until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the filling into an unbaked 9-inch pie crust.
- Bake for 45-50 minutes, or until the filling is set and lightly golden around the edges.
- Let the pie cool completely to room temperature on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to fully set and chill.
- Just before serving, top with freshly whipped cream (approximately 1 cup) and a sprinkle of lemon zest (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
102g
Fat
32g
Carbs
20g
