Description
A refreshing and delightful lemon pie with a buttery crust and a creamy, zesty filling, topped with whipped cream.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup cornstarch
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: whisk together sugar, cornstarch, and salt.
- Add the fresh lemon juice and zest, then break in the eggs and whisk until well combined.
- Fill the pre-baked pie crust with the lemon filling.
- Bake for about 30-35 minutes until set with a slight jiggle in the center.
- Cool at room temperature, then refrigerate for at least 2 hours.
- Top with whipped heavy cream before serving.
Notes
Make-ahead tips: This pie can be prepared a day or two in advance. Store in the refrigerator until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 165mg
Keywords: lemon pie, dessert, Joanna Gaines, spring dessert, pie recipe, citrus dessert