Description
A tangy and sweet lemon pie with a buttery crust.
Ingredients
Scale
For the Crust:
- 1 9-inch pie crust, pre-baked
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- Whipped cream or meringue for topping
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat.
- Gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks, then return all to the saucepan. Cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in butter, lemon juice, and lemon zest until smooth.
- Pour filling into the pre-baked pie crust. Top with whipped cream or meringue if desired.
- Bake for 10-12 minutes if using meringue, or chill for at least 2 hours if using whipped cream.
Notes
You can customize the seasonings to taste.