Ingredients for Lemon Pie
- 1 1/2 cups granulated sugar
- All Purpose Flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- Boiling Water
- 4 large egg yolks
- 1 cup fresh lemon juice
- Lemons, Rind Of
- 9 Inch Baked Pie Crust
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How to Make Lemon Pie
- Preheat oven to 350°F (175°C). Prepare your 9-inch pie crust (store-bought or homemade).
- In a medium bowl, whisk together 1 cup granulated sugar, 1/4 cup all-purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon salt.
- In a medium saucepan over medium heat, whisk together 2 cups water and 1/2 cup granulated sugar until the sugar dissolves.
- Gradually whisk in the dry ingredients (from step 2) until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and cook, stirring constantly, for 2-3 minutes, or until the mixture thickens to a consistency that coats the back of a spoon.
- In a separate bowl, whisk 4 large egg yolks until light and frothy.
- Temper the egg yolks by slowly whisking a small amount of the hot lemon mixture into the eggs. Then, gradually whisk the egg yolk mixture into the remaining lemon mixture in the saucepan.
- Cook for 1-2 minutes more, stirring constantly, until the filling thickens slightly. Do not boil.
- Remove from heat and stir in 1 cup fresh lemon juice and the zest of 2 lemons. Stir well to combine.
- Pour the lemon filling into the prepared pie crust.
- Bake for 15-20 minutes, or until the filling is set around the edges and slightly jiggly in the center.
- Let cool completely on a wire rack before serving. (Optional: Top with meringue and broil until lightly golden brown.)
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
201g
Fat
17g
Carbs
24g
