Lemon Pie

Lemon Pie

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Lemon Pie
This pie is the perfect paring of tart and sweet. It brightens your mouth with every bite. A real crowd pleaser.
Lemon Pie
Course Dessert
Servings
servings
Ingredients
Course Dessert
Servings
servings
Ingredients
Lemon Pie
Instructions
  1. It is always a good idea to have everything measured out ahead of time when making a pie.
  2. In a medium sauce pan combine the sugar, cornstarch, salt, and water. Mix well. Bring to a boil. Once boiling, reduce heat to allow to simmer. Stir constantly. Boil for 5 minutes.
  3. Temper the eggs with the hot mixture. Then pour the tempered eggs into the sauce pan and cook for 3-5 more minutes. Stir constantly.
  4. Once you get the mixture to trace, remove from heat and add the butter, lemon juice and zest.
  5. Place the pie filling into a the refrigerator with a piece of plastic wrap resting directly on top of the filling. This will keep the filling from getting a skin on top.
  6. Once the pie shell and the pie filling are cooled, pour the filling into the crust. Keep covered in the refrigerator until you are ready to serve. Top with whipped cream.

When life gives you lemons, make pie! I was actually really excited about this recipe. Tom is a huge fan of lemon anything. And while I was shopping, I ran across Meyer Lemons. I have heard so many good things about these lemons, but have had a challenge finding them. So when I finally found them, we made pie! Tomithy said this pie was awesome. The little I did taste had an amazing flavor! I am totally digging these Meyer Lemons. Here is how I made the Lemon Pie.

I start by combining the water, sugar, salt and cornstarch. Be sure your water is cold. It doesn’t need to be ICE cold but at least cooler than room temperature. If you start with hot liquid when using cornstarch, the mixture will be lumpy and the cornstarch won’t fully dissolve.

While stirring constantly, bring the mixture up to a boil. Then reduce to simmer and cook for 5 minutes or until the mixture starts to thicken.

Once the mixture thickens, it is time to temper the egg yolks. You will want to stir the eggs constantly and add a little bit of the hot mixture to them. Stir, stir, stir. You do not want the eggs to cook and have scrambled eggs in your pie filling. Pour the tempered eggs into the cornstarch mixture.

Cook the pie filling for 3-5 minutes until the mixture reaches trace. (I forgot to take a picture at this step. Lots of stirring and not enough hands in the kitchen)

Now that the mixture has hit trace add the lemon juice, zest and butter and stir in the flavor. Remove from heat and place a piece of plastic wrap on top and place in the fridge. Cool completely. The plastic wrap resting directly on top of the filling will keep the filling from getting that icky skin.

Once the pie filling and pie shell are cooled, place the filling in the shell and enjoy! Here is the recipe I use for my  Pie Shell.

We dug into ours immediately! Add some whipped topping to the serving if you like and enjoy!

 

 

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