Description
A classic lemon pie featuring a bright, tangy lemon filling topped with a sweet and creamy buttercream frosting.
Ingredients
Scale
- 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