Best 5 Refreshing Lemon Pie Recipes

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In the realm of delightful desserts, few can rival the allure of a refreshing lemon pie. This classic treat captivates the senses with its vibrant yellow filling, nestled within a buttery, crumbly crust. Whether you're seeking a delightful conclusion to a special meal or simply craving a burst of tangy sweetness, embarking on a culinary journey to discover the best recipe for this iconic dessert is an endeavor worth pursuing. From traditional renditions to contemporary twists, the world of lemon pie recipes is a treasure trove of culinary artistry, promising to tantalize your taste buds and leave you yearning for more.

Here are our top 5 tried and tested recipes!

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

OLD FASHIONED LEMON PIE



Old Fashioned Lemon Pie image

This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.

Provided by Pat

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust, baked
5 tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
2 cups water
3 egg yolks
2 tablespoons butter
5 tablespoons lemon juice
2 teaspoons lemon zest
3 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
  • Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
  • Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
  • Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
  • To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
  • Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g

EASY LEMON PIE



Easy Lemon Pie image

I've had this one-bowl lemon pie recipe for years. It's my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. -Glenna Tooman, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1 sheet refrigerated pie crust
1/2 cup sugar
2 tablespoons all-purpose flour
4 large eggs, room temperature
1 cup light corn syrup
1 teaspoon grated lemon zest
1/3 cup lemon juice
2 tablespoons butter, melted
WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.

Nutrition Facts : Calories 475 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 197mg sodium, Carbohydrate 65g carbohydrate (50g sugars, Fiber 0 fiber), Protein 5g protein.

FRESH LEMON MERINGUE PIE



Fresh Lemon Meringue Pie image

Make and share this Fresh Lemon Meringue Pie recipe from Food.com.

Provided by Sunkist Growers

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups boiling water
1/2 lemon, grated peel of
2 -3 drops yellow food coloring (optional)
1 9-inch baked pie crust
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • In a saucepan, thoroughly combine the sugar, cornstarch, and salt.
  • Gradually blend in the cold water and lemon juice.
  • Stir in the egg yolks.
  • Add the butter and boiling water.
  • Bring to a boil over medium-high heat, stirring constantly.
  • Reduce heat to medium and boil for 1 minute.
  • Remove from heat and stir in the lemon peel and food coloring.
  • Pour into baked pie crust.
  • Top with Three-Egg Meringue, sealing well at edges.
  • Bake at 350>o F for 12 to 15 minutes.
  • Cool for 2 hours before serving.
  • THREE-EGG MERINGUE: In a bowl, with an electric mixer, beat the egg whites with the cream of tartar until foamy.
  • Gradually add the sugar and beat until stiff peaks form.

REFRESHING LEMON DESSERT



Refreshing Lemon Dessert image

A spreadable pastry crust makes this dessert the easy cousin to lemon meringue pie!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 16

Number Of Ingredients 11

3/4 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1 box (6-serving size) lemon pudding and pie filling mix (not instant)
1/2 cup granulated sugar
1/4 cup water
2 egg yolks
2 cups water
1 package (8 oz) cream cheese, cut into cubes
2 cups miniature marshmallows
2 cups Cool Whip frozen whipped topping, thawed or whipped cream

Steps:

  • Heat oven to 400°F. In medium bowl, beat all pastry ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased 9-inch springform pan. Bake 12 to 15 minutes or until golden brown. Cool completely.
  • Make pudding mix as directed on box for pudding, using granulated sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly. Stir in cream cheese until well blended. Cool completely, about 1 hour. Fold in marshmallows and whipped topping. Spread over crust.
  • Cover and refrigerate at least 3 hours until set but no longer than 24 hours. Run knife along side of pan to loosen dessert; remove side of pan. Store in refrigerator.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving

Tips:

  • For a creamier filling, use full-fat sour cream and cream cheese.
  • To make the pie ahead of time, bake it according to the recipe and then let it cool completely. Wrap the pie tightly in plastic wrap and store it in the refrigerator for up to 3 days.
  • To make a gluten-free pie, use a gluten-free graham cracker crust or a homemade crust made with almond flour or coconut flour.
  • For a vegan pie, use vegan cream cheese, sour cream, and butter.
  • To make a no-bake pie, use a pre-made graham cracker crust and a filling made with cream cheese, sour cream, sugar, and lemon juice. Let the pie set in the refrigerator for at least 4 hours before serving.

Conclusion:

Lemon pie is a classic dessert that is perfect for any occasion. It is a refreshing and flavorful pie that is sure to please everyone. With its creamy filling and tangy lemon flavor, lemon pie is a timeless dessert that will never go out of style.

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