Oh, this Lemon Pie with Buttercream is just pure sunshine in a pie crust! For years, I’ve been tweaking and perfecting this recipe, and honestly, it’s become my go-to for pretty much any occasion. There’s just something magical about that bright, zesty lemon filling playing off the rich, sweet buttercream. It’s the perfect dance between tangy and creamy, and it always makes people smile. I remember the first time I served it at a summer barbecue, and everyone was asking for the recipe – that’s when I knew I’d landed on something special!
Why You’ll Love This Lemon Pie with Buttercream
Seriously, what’s not to love? This pie is:
- Bursting with Flavor: That vibrant lemon filling is just so zingy and refreshing!
- Silky Smooth Texture: The contrast between the smooth filling and the fluffy buttercream is divine.
- Surprisingly Easy: Even if you’re not a baking pro, you’ll nail this one.
- A Total Crowd-Pleaser: It’s guaranteed to disappear fast at any gathering.
- Perfectly Balanced: It hits that sweet spot between tart and sweet that’s just irresistible.
Crafting Your Lemon Pie with Buttercream: Essential Ingredients
Okay, let’s talk about what you’ll need to make this dreamy pie. It’s important to have everything ready to go!
- For the Lemon Filling:
- 1 pre-baked pie crust: Make sure it’s cooled completely!
- 1 cup granulated sugar: For that perfect sweetness.
- 1/4 cup cornstarch: This is what makes the filling nice and thick.
- 1/4 teaspoon salt: Just a pinch to balance everything out.
- 1 1/2 cups water: The base for our luscious filling.
- 4 large egg yolks: These give the filling its rich colour and creamy texture. Make sure they’re at room temperature if you can!
- 1/4 cup butter: Unsalted is best, cut into pieces.
- 1/2 cup fresh lemon juice: You really need fresh for that bright flavour!
- 1 tablespoon lemon zest: Don’t skip this – it’s where so much of the lemon scent and taste comes from.
- For the Buttercream Frosting:
- 1 cup unsalted butter, softened: Make sure it’s really soft but not melted.
- 3 cups powdered sugar: Sifted, if you want it extra smooth.
- 1/4 cup milk: Whole milk works wonders here.
- 1 teaspoon vanilla extract: For that classic sweet note.
Step-by-Step Guide to Making Lemon Pie with Buttercream
Alright, let’s get baking! It’s easier than you think, and oh-so-worth-it.
Preparing the Tangy Lemon Filling
First things first, grab a medium saucepan. Whisk together the granulated sugar, cornstarch, and salt until they’re all nicely combined. Then, slowly pour in the water while whisking constantly. You want to get rid of any lumps! Pop this over medium heat. Keep stirring, and I mean *constantly*, until the mixture starts to thicken up – think pudding-like. While that’s heating, whisk your egg yolks in a separate bowl. Now, for tempering the yolks: carefully ladle about half a cup of the hot liquid mixture into the yolks, whisking like crazy. This stops the eggs from scrambling! Once that’s mixed, pour the tempered yolks back into the saucepan with the rest of the filling. Cook it for just another minute or two, stirring all the time, until it thickens up even more. Be careful not to let it boil! Remove the saucepan from the heat. Now, stir in the butter pieces until they’re all melted and smooth. Then, mix in the fresh lemon juice and the lemon zest. Give it a good stir until everything is beautifully combined. Pour this gorgeous, bright yellow filling right into your pre-baked pie crust. Let it cool a bit on the counter, then pop it in the fridge for at least 2-3 hours, or until it’s nice and firm.
Creating the Sweet Buttercream Frosting
While the pie is chilling, let’s whip up that dreamy buttercream. In a large bowl, beat the softened butter with an electric mixer until it’s super creamy and fluffy. This usually takes a couple of minutes. Gradually add the powdered sugar, about a cup at a time, alternating with the milk. Start the mixer on low speed so the sugar doesn’t fly everywhere! Once all the sugar and milk are in, increase the speed to medium-high and beat it until the frosting is light, fluffy, and smooth. Finally, stir in the vanilla extract. Taste it – if you want it a little sweeter, add a bit more powdered sugar; if it’s too thick, add a splash more milk.
Assembling Your Lemon Pie with Buttercream
Once your lemon pie is completely chilled and firm to the touch, it’s time for the grand finale! Take your lovely buttercream frosting and spread it all over the top of the lemon pie. You can use an offset spatula for a smooth finish, or if you’re feeling fancy, pipe it on with a pastry bag and tip. It looks so pretty with swirls!
Tips for Achieving the Best Lemon Pie with Buttercream
Okay, so you’ve got your pie ready to go, but a few little tricks can really make it sing! First off, the pie *has* to be completely chilled before you even think about frosting it. Trust me, trying to frost a warm pie is a recipe for a melty disaster. You want that lemon filling firm so the buttercream has something solid to hold onto.
If you’re like me and love a really tart kick, don’t be afraid to add a little extra lemon zest or even a tiny bit more lemon juice to the filling. Just taste as you go! For the buttercream, if it feels a bit too thick, just add a tablespoon of milk at a time until it’s perfectly smooth and spreadable. If it’s too thin, a little more sifted powdered sugar should do the trick. Getting that consistency just right is key!
Ingredient Notes and Substitutions for Lemon Pie with Buttercream
When it comes to making this pie, using good quality ingredients really makes a difference. I always opt for unsalted butter because it lets me control the saltiness, and whole milk gives the buttercream that lovely richness. If you can’t find whole milk, half-and-half or even a splash of heavy cream will work beautifully for the frosting, making it extra decadent!
For the crust, while a standard pre-baked pie crust is super convenient, feel free to use your favorite homemade graham cracker or shortbread crust if you have one. And if you need a gluten-free option, there are some fantastic gluten-free pie crusts available now that work just as well!
Frequently Asked Questions about Lemon Pie with Buttercream
Got questions? I’ve got answers! Making this Lemon Pie with Buttercream is usually pretty straightforward, but here are a few things people often ask:
- Can I make the lemon pie filling ahead of time? Absolutely! You can totally make the lemon filling a day or two in advance. Just cover it tightly with plastic wrap (press it right onto the surface to prevent a skin from forming) and keep it in the fridge. Then, just pour it into your crust when you’re ready!
- How long does this Lemon Pie with Buttercream last? Because of the dairy in the buttercream, you’ll want to keep this pie chilled. It’s best enjoyed within about 2-3 days. After that, the crust can start to get a little soggy.
- What is the best way to store leftover pie? Definitely in the refrigerator! Cover it loosely with plastic wrap or pop it into an airtight container. It’s best served chilled, so you don’t even need to let it warm up too much before digging in again.
- Can I use a different type of citrus for the filling? You sure can! While lemon is my favorite, you could try lime juice and zest for a Key Lime Pie vibe, or even a mix of lemon and orange. Just experiment and see what you like best! Remember to adjust the sugar a bit if your citrus is extra tart or sweet.
Serving and Storing Your Lemon Pie with Buttercream
This pie is just divine served chilled! I like to take it right out of the fridge and slice it up. It’s so refreshing that way. If you want to get a little fancy, a tiny dollop of whipped cream on top or a sprig of mint makes it look extra special, but honestly, it’s perfect just as it is.
When it comes to storing any leftovers, you’ll definitely want to keep this beauty in the refrigerator. Pop it into an airtight container or cover it loosely with plastic wrap. It’ll stay delicious for about 2 to 3 days, though I doubt it’ll last that long!
Understanding the Nutrition of Lemon Pie with Buttercream
Just a little note about the nutrition facts for this delightful Lemon Pie with Buttercream – think of them as a friendly guideline! Since everyone’s kitchen pantry is a bit different, and brands can vary, the exact amounts can shift a little. So, the numbers you see are a good estimate, but keep in mind they might not be exact down to the last crumb. It’s all part of the fun of home baking!
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Sunshine Lemon Pie with Buttercream Delight
- Total Time: 2 hours 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic lemon pie featuring a bright, tangy lemon filling topped with a sweet and creamy buttercream frosting.
Ingredients
- 1 pre-baked pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 egg yolks
- 1/4 cup butter
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- For the Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in water.
- Cook over medium heat, stirring constantly, until thickened.
- In a separate bowl, whisk egg yolks.
- Temper the egg yolks by gradually whisking in about 1/2 cup of the hot liquid.
- Pour the tempered egg yolks back into the saucepan.
- Cook for 1-2 more minutes, stirring constantly, until thickened. Do not boil.
- Remove from heat. Stir in butter, lemon juice, and lemon zest until butter is melted and smooth.
- Pour the lemon filling into the pre-baked pie crust.
- Chill the pie for at least 2-3 hours, or until firm.
- For the buttercream: Beat softened butter until creamy.
- Gradually add powdered sugar, alternating with milk, until smooth and fluffy.
- Stir in vanilla extract.
- Spread or pipe the buttercream over the chilled lemon pie before serving.
Notes
- Ensure the pie is completely chilled before adding the buttercream.
- For a firmer filling, you can add an extra tablespoon of cornstarch.
- Adjust lemon juice and zest for desired tartness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: lemon pie, buttercream frosting, citrus dessert, sweet and tart, classic pie