Ingredients for Lemon Pudding Pie
- Granulated Sugar
- 1/2 cup fresh lemon juice
- 4 tablespoons (1/2 stick) unsalted butter
- Flour
- Lemons, Rind Of
- Light Cream
- Egg Whites
- Cream Of Tartar
- 9 Inch Baked Pie Crust
- Egg Yolks
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How to Make Lemon Pudding Pie
- Preheat oven to 350°F (175°C). Prepare your 9-inch pie crust (store-bought or homemade).
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth. Add the lemon zest and juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. This will take about 5-7 minutes.
- Remove from heat and stir in the butter and vanilla extract until melted and combined.
- In a separate bowl, beat the eggs slightly. Gradually whisk about 1/2 cup of the hot lemon pudding mixture into the eggs to temper them, then pour the egg mixture into the remaining pudding and whisk to combine.
- Pour the lemon pudding filling into the prepared pie crust.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Serve chilled and enjoy! Garnish with whipped cream and lemon zest (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
135g
Fat
65g
Carbs
18g
