Imagine a dessert so tantalizing, it can transform your ordinary day into an extraordinary culinary adventure! This Lemon Pie by Ingrid Boutin isn't just a dessert—it's a vibrant burst of citrusy magic that will make your taste buds dance with excitement. With its perfect balance of tart and sweet, this pie promises to be the showstopper at any gathering, leaving your guests craving more and wondering about your secret recipe.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups water
- 1/2 cup freshly squeezed lemon juice
- 4 large egg yolks
- 2 tablespoons butter
- 1 tablespoon lemon zest
Instructions
- Prepare all ingredients and equipment before starting. Remove pie crust from refrigerator and allow to come to room temperature.
- In a medium saucepan, whisk together granulated sugar, cornstarch, and salt until well combined and no lumps remain.
- Gradually add water and lemon juice to the dry ingredients, whisking constantly to prevent clumping.
- In a separate bowl, carefully separate egg yolks from whites, placing yolks in a small mixing bowl. Gently whisk egg yolks.
- Place saucepan over medium heat, stirring continuously. Cook mixture until it begins to thicken and bubble, approximately 5-7 minutes.
- Slowly temper egg yolks by adding a small amount of hot liquid mixture while whisking rapidly to prevent scrambling.
- Pour tempered egg yolks back into the saucepan, continuing to stir constantly. Cook for an additional 2-3 minutes until filling becomes very thick.
- Remove from heat and stir in butter and lemon zest until butter is completely melted and incorporated.
- Carefully pour hot filling into prepared pie crust, spreading evenly with a spatula.
- Allow pie to cool at room temperature for 30 minutes, then refrigerate for at least 2-3 hours until filling is completely set.
- Before serving, optionally garnish with fresh lemon zest or whipped cream. Slice and serve chilled.
Tips
- Temperature is Key: Ensure your egg yolks are at room temperature to prevent curdling when tempering.
- Whisk Constantly: Continuous stirring prevents lumps and ensures a smooth, silky filling.
- Zest Matters: Use fresh lemon zest for the most vibrant citrus flavor.
- Chill Thoroughly: Patience is crucial—let the pie set in the refrigerator for at least 2-3 hours for the perfect consistency.
- Optional Elegance: Garnish with a dollop of whipped cream or extra lemon zest to elevate the presentation.
- Pie Crust Tip: Let your pre-made crust sit at room temperature for easier handling and a more delicate texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 110mg
