Lemon Pudding Pie

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Servings: 6 Difficulty: Intermediate
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A zesty, creamy lemon curd filling nestled in a buttery crust for a bright and tangy dessert experience.
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This Lemon Pudding Pie offers a delightful balance of tart citrus and rich, creamy sweetness, making it the perfect ending to a summer dinner or a spring brunch. The filling is smooth and velvety, bursting with fresh lemon flavor from both the juice and finely grated rind. It’s an elegant yet approachable dessert that feels homemade without being overly complicated. The contrast between the crisp, buttery pie shell and the soft, custard-like center creates a satisfying texture in every bite. Serve it slightly chilled to highlight the refreshing quality of the lemon. This classic American-style pie is sure to impress guests and satisfy any sweet tooth craving for something bright and zesty.

Lemon Pudding Pie recipe image
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Lemon Pudding Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 340.5

Description

This Lemon Pudding Pie offers a delightful balance of tart citrus and rich, creamy sweetness, making it the perfect ending to a summer dinner or a spring brunch. The filling is smooth and velvety, bursting with fresh lemon flavor from both the juice and finely grated rind. It&# 226;ÂÂs an elegant yet approachable dessert that feels homemade without being overly complicated. The contrast between the crisp, buttery pie shell and the soft, custard-like center creates a satisfying texture in every bite. Serve it slightly chilled to highlight the refreshing quality of the lemon. This classic American-style pie is sure to impress guests and satisfy any sweet tooth craving for something bright and zesty.

Ingredients

Directions

  1. Preheat the oven to 375ðF (190ðC).
  2. Place the fully baked 9-inch pie shell on a baking sheet and blind bake with pie weights for 10 minutes, then remove weights and bake for 5 more minutes until golden. Set aside to cool.
  3. In a medium saucepan, whisk together the sugar, flour, and cream of tartar.
  4. Add the egg yolks, lemon juice, and lemon rind to the sugar mixture, whisking constantly until smooth.
  5. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and boils. Boil gently for 1 minute, stirring vigorously.
  6. Remove from heat and stir in the softened butter until fully melted and incorporated.
  7. Pour the hot lemon filling into the cooled pie shell.
  8. Allow the pie to cool to room temperature, then refrigerate for at least 6 hours or until completely set before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 340.5kcal
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 7.7g39%
Cholesterol 32.2mg11%
Sodium 97.1mg5%
Total Carbohydrate 60.2g21%
Dietary Fiber 0.1g1%
Sugars 60.1g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the butter is softened but not melted before adding it to the curd to maintain a smooth texture.

You can substitute heavy cream for light cream if you prefer a richer, thicker consistency.

Store leftovers in the refrigerator covered tightly with plastic wrap. The pie is best consumed within 3-4 days.

If the filling seems too thin after cooling, refrigerate for an additional hour; it will continue to set as it chills.

Garnish with whipped cream or meringue kisses before serving for an elegant presentation.

Keywords: lemon, pie, pudding, curd, dessert, citrus, tangy, creamy, custard, homemade, brunch, summer, classic, easy, chilled, fruit, pastry, filling, zesty, refreshing
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