Lemon pie has always been my go-to dessert when I want something bright, tangy, and utterly refreshing. I remember my mom making this classic lemon pie for our summer birthdays, the kitchen filling with the most incredible citrus scent. The smooth, creamy filling against the crisp, buttery crust is pure magic! It’s the perfect way to end any meal, especially when you’re craving something a little sweet and a lot tart. If you’re looking for a simple yet impressive dessert, this easy lemon pie recipe is for you. Let’s get cooking!
Why You’ll Love This Lemon Pie
- Incredible tangy and sweet flavor that’s perfectly balanced.
- Super quick prep time – ready for the oven in just 15 minutes!
- A delightful, bright citrus dessert that’s always a crowd-pleaser.
- Budget-friendly ingredients that make this a great comfort food potato casserole option.
- Family-friendly recipe that kids and adults alike adore.
- Versatile enough to be a simple potato casserole for dinner or a showstopper.
- It’s a fantastic way to enjoy a creamy potato bake casserole without the fuss.
- This easy lemon pie is a refreshing change of pace from heavier desserts.
Ingredients for Lemon Pie
Gathering your ingredients is the first step to this delightful treat. You’ll need a pre-made pie crust, which saves so much time. For that signature tang, we’re using 1 (14 ounce) can sweetened condensed milk, which provides a creamy sweetness that balances the tartness perfectly. You’ll also need 4 large egg yolks, which give the filling its rich texture and color. Freshness is key, so we’re using 1/2 cup fresh lemon juice and 1/4 cup lemon zest, both from real lemons for that authentic, bright flavor. A teaspoon of vanilla extract adds a subtle depth. If you’re feeling fancy, have your ingredients ready for a meringue topping. This simple potato casserole is surprisingly easy with these components.
How to Make Lemon Pie
- Step 1: Start by preheating your oven to 350°F (175°C). This consistent temperature is crucial for baking the filling evenly. Place your pre-made pie crust on a baking sheet. This makes it easier to move the pie in and out of the oven and catches any potential drips, keeping your oven clean.
- Step 2: In a medium bowl, whisk together the 1 (14 ounce) can sweetened condensed milk, 4 large egg yolks, 1/2 cup fresh lemon juice, and 1/4 cup lemon zest. Add the 1 teaspoon vanilla extract. Whisk everything together until the mixture is smooth and beautifully uniform in color. You’ll notice the bright, zesty aroma starting to fill your kitchen – a great sign for this potato bake with sour cream and chives!
- Step 3: Carefully pour the luscious lemon filling into the prepared pie crust. Make sure the filling is spread evenly to ensure a consistent texture throughout the pie. This step is where the magic really begins, transforming simple ingredients into a delightful comfort food potato casserole.
- Step 4: Bake for 30-35 minutes. You’ll know it’s ready when the filling is set and the crust is a lovely golden brown. The center should no longer look wet. If you’re making a potato casserole with bacon and cheese as a side, this is the baking time to coordinate.
- Step 5: If you’re adding a meringue topping, spread it gently over the hot pie filling right after it comes out of the oven. Return the pie to the oven for another 5-10 minutes, or until the meringue is beautifully golden brown and puffed up. This adds a delightful texture contrast, much like you’d find in a loaded baked potato casserole.
- Step 6: Allow the lemon pie to cool completely on a wire rack. This is important for the filling to fully set. For the best results and a perfectly sliceable pie, chill it in the refrigerator for at least 2 hours before serving. Enjoy this simple potato casserole!
Pro Tips for the Best Lemon Pie
Achieving that perfect balance of tart and sweet is easy with a few insider tips. These simple tricks will elevate your homemade lemon pie from good to absolutely unforgettable, making it a true standout, much like a savory twice baked potato casserole.
- Always use fresh lemons for both the juice and zest. Bottled lemon juice just doesn’t deliver that vibrant, authentic citrus punch.
- Don’t overbake the filling! A slightly wobbly center when you take it out of the oven is ideal, as it will continue to set as it cools, preventing a rubbery texture.
- Chill the pie thoroughly before slicing. This is crucial for clean cuts and a creamy texture, turning your dessert into a delightful comfort food potato casserole.
What’s the secret to perfect Lemon Pie?
The secret lies in the balance of sweet condensed milk and fresh lemon juice and zest. This combination creates a wonderfully creamy and tangy filling that’s both refreshing and satisfying, a true testament to simple ingredients, much like a cheesy potato casserole recipe. For more baking tips, check out this guide.
Can I make Lemon Pie ahead of time?
Yes, absolutely! You can prepare the lemon filling and pour it into the crust a day in advance. Cover it loosely with plastic wrap and refrigerate. This makes it a fantastic option for meal prep, ensuring you have a delicious dessert ready to go, similar to how you might prep a potato casserole with bacon and cheese. Learn more about meal prep strategies.
How do I avoid common mistakes with Lemon Pie?
Avoid overmixing the filling, as this can lead to a tough crust. Also, be careful not to overbake; the filling should still have a slight jiggle in the center. Properly chilling the pie ensures clean slices, so don’t rush that step!
Best Ways to Serve Lemon Pie
This bright and tangy lemon pie is wonderfully versatile. For a truly classic pairing, serve a slice of this simple potato casserole alongside a dollop of freshly whipped cream or a spoonful of tart raspberries. The creaminess beautifully complements the pie’s citrus zing. If you’re serving this as part of a larger meal, it’s a fantastic dessert option after a savory dish like a potato casserole for dinner. For a more decadent experience, a drizzle of raspberry coulis or a dusting of powdered sugar makes this easy lemon pie truly shine, much like a loaded baked potato casserole.
Nutrition Facts for Lemon Pie
This classic lemon pie offers a delightful balance of sweet and tart. Per serving (recipe makes 8 servings):
- Calories: 350
- Fat: 18g
- Saturated Fat: 8g
- Protein: 5g
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 35g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used, especially if you opt for a different topping or crust. For more information on nutritional guidelines, consult with a professional or resources like the Academy of Nutrition and Dietetics.
How to Store and Reheat Lemon Pie
Proper storage is key to keeping your homemade lemon pie tasting fresh and delicious. After baking, allow the pie to cool completely on a wire rack. Once cooled, cover it loosely with plastic wrap or transfer it to an airtight container. This simple potato casserole can be stored in the refrigerator for about 3 to 4 days. If you have a lot of this amazing dessert, you can freeze it for up to 3 months. Wrap individual slices securely in plastic wrap, then in foil, to prevent freezer burn. To reheat, you can gently warm a slice in the oven at 300°F (150°C) for about 10-15 minutes, or microwave it for about 20-30 seconds until just warmed through. It’s a great way to enjoy a slice of this creamy potato bake casserole whenever the craving strikes! Learn about food storage best practices.
Frequently Asked Questions About Lemon Pie
What’s the secret to perfect Lemon Pie?
The secret really lies in achieving that ideal balance between the sweet condensed milk and the bright, zesty lemon juice and zest. This combination creates a wonderfully creamy and tangy filling that’s both refreshing and satisfying, proving that simple ingredients can make a truly memorable dessert, much like a well-executed cheesy potato casserole recipe.
Can I make Lemon Pie ahead of time?
Yes, absolutely! You can prepare the lemon filling and pour it into the crust a day in advance. Cover it loosely with plastic wrap and refrigerate. This makes it a fantastic option for meal prep, ensuring you have a delicious dessert ready to go, similar to how you might prep a potato casserole with bacon and cheese for a weeknight dinner.
How do I avoid common mistakes with Lemon Pie?
A common pitfall is overmixing the filling, which can lead to a tough crust or an undesirable texture. Also, be careful not to overbake; the filling should still have a slight jiggle in the center when you remove it from the oven, as it will continue to set as it cools. Properly chilling the pie is crucial for clean slices, so don’t rush that step!
Can I make a twice baked potato bake instead of lemon pie?
While this recipe focuses entirely on a delicious lemon pie, if you’re looking for a savory option, a twice baked potato bake is a fantastic choice! They both offer a comforting, creamy texture, though with very different flavor profiles. This lemon pie is perfect for a bright, citrus finish. Explore other dessert recipes here.
Variations of Lemon Pie You Can Try
While this classic lemon pie is fantastic on its own, there are so many ways to switch it up! For a lighter take, try a twice baked potato bake inspired filling – just kidding! Instead, consider a dairy-free version by using coconut milk and a vegan crust. If you love a good potato casserole with bacon and cheese, you might enjoy a lemon pie with a hint of ginger in the crust for an extra kick. Another idea is to create individual mini lemon pies in muffin tins, perfect for a potluck or as a simple potato casserole for dinner. You can also top it with a fluffy meringue or a simple whipped cream, making it a versatile dessert for any occasion, much like a loaded baked potato casserole.
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Lemon Pie: 1 Easy Tart Citrus Zest
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic lemon pie recipe for a bright and tangy dessert.
Ingredients
- 1 pre-made pie crust
- 1 (14 ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- 1/4 cup lemon zest
- 1 teaspoon vanilla extract
- Meringue topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pie crust on a baking sheet.
- In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the lemon filling into the pre-made pie crust.
- Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
- If using meringue, spread it over the hot pie and bake for an additional 5-10 minutes, or until the meringue is golden.
- Let the lemon pie cool completely before serving.
Notes
- For a firmer filling, increase the lemon juice to 2/3 cup.
- Ensure your lemon zest is from fresh lemons for the best flavor.
- Allow the pie to chill in the refrigerator for at least 2 hours before slicing for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
