Ingredients for 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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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
139g
Fat
23g
Carbs
17g
