Include in Print View:

Very Lemon Pie

Very Lemon Pie (7.5 PTS recipe image
This Very Lemon Pie delivers a bright, tangy kick balanced by a rich, sweet custard. The filling is silky smooth with intense lemon flavor, while the crust offers a buttery, crumbly contrast that holds the tartness perfectly. It’s an elegant yet approachable dessert that shines at afternoon tea, holiday gatherings, or any time you crave a citrus lift. The combination of fresh zest and juice ensures a vibrant taste, while the egg whites add a light, airy texture. Serve it slightly chilled for the best sliceability. It’s a crowd-pleaser that feels sophisticated but is surprisingly straightforward to assemble with pantry staples.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 124
Dietary: Vegetarian
Description
This Very Lemon Pie delivers a bright, tangy kick balanced by a rich, sweet custard. The filling is silky smooth with intense lemon flavor, while the crust offers a buttery, crumbly contrast that holds the tartness perfectly. It’s an elegant yet approachable dessert that shines at afternoon tea, holiday gatherings, or any time you crave a citrus lift. The combination of fresh zest and juice ensures a vibrant taste, while the egg whites add a light, airy texture. Serve it slightly chilled for the best sliceability. It’s a crowd-pleaser that feels sophisticated but is surprisingly straightforward to assemble with pantry staples.
Directions
  1. 1
    Lightly oil a 9-inch pie plate or coat with nonstick cooking spray.
  2. 2
    In a medium bowl, whisk together flour, sugar, and salt.
  3. 3
    In a small saucepan over low heat, melt butter until light brown, swirling for about 30 seconds.
  4. 4
    Pour melted butter into a small bowl and let cool slightly, then stir in vegetable oil.
  5. 5
    Using a fork, slowly stir the butter-oil mixture into the flour mixture until crumbly.
  6. 6
    Gradually stir in 1 to 2 tablespoons of ice water until the dough holds together.
  7. 7
    Press the dough into a flattened disk.
  8. 8
    Place the dough between two sheets of plastic wrap and roll into a 12-inch circle.
  9. 9
    Invert the dough over the prepared pie plate, peel away the plastic wrap, and press gently into the pan.
  10. 10
    Fold the edges under at the rim and crimp decoratively. Chill while preparing filling.
  11. 11
    Preheat oven to 350°F (175°C) with the rack in the lowest position.
  12. 12
    Zest and juice lemons to yield approximately 1 cup of juice and 2 tablespoons of zest.
  13. 13
    In a medium saucepan, combine sugar, salt, lemon zest, and lemon juice. Cook over medium heat, stirring constantly, until sugar dissolves.
  14. 14
    Beat eggs and egg whites in a separate bowl until smooth.
  15. 15
    Slowly pour the egg mixture into the lemon sugar mixture while whisking constantly to prevent curdling.
  16. 16
    Continue cooking and stirring over medium-low heat until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
  17. 17
    Pour the hot filling into the chilled crust.
  18. 18
    Bake for 15-20 minutes until the edges are set and the center is just slightly jiggly.
  19. 19
    Cool completely on a wire rack before dusting with confectioner's sugar and serving.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 124kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.6g3%
Cholesterol 13mg5%
Sodium 396mg17%
Total Carbohydrate 25g9%
Dietary Fiber 0.3g2%
Sugars 19g
Protein 1.7g4%

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

Read it online: https://www.chefs-mate.com/recipe/very-lemon-pie-7-5-pts/