Lemon Butter Pie
User Reviews
4.9
279 reviews
Excellent
Lemon Butter Pie
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Lemon butter pie just might be the best discovery of the summer ~ an easy (almost) no-bake icebox pie with huge lemon flavor and a texture you just have to taste to believe!
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Ingredients
crust
- 1 1/2 cups Graham cracker crumbs
- 4 Tbsp butter, melted
lemon butter filling
- 1/2 cup fresh squeezed lemon juice
- 3 large eggs
- 1 large egg yolk
- 3/4 cup granulated sugar
- 1 cup unsalted butter, cut in 1 tablespoon sized pieces. The butter should be firm but not cold. Room temperature is good.
Instructions
- Preheat oven to 350F. Butter a shallow 9 inch pie dish.
- Mix the graham cracker crumbs with the melted butter. I find this works best if I use my fingers. Once it's all combined and evenly moistened, gently press it into your pie dish. Don't worry about messy edges, one of the charms of this lemon pie is the ragged crumb crust.
- Bake the pie crust for 8 minutes, then set aside to cool.
- To make the lemon butter filling put the lemon juice, eggs and yolk, and sugar into a medium sized heavy saucepan. Whisk everything together well.
- Heat, whisking or stirring constantly, over medium to medium high heat until the mixture thickens and reaches 180F. I like to use a silicone whisk and spoonula for this job because it makes it easy to scrape the pan completely as the curd cooks. Note: if you haven't made curd or egg thickened sauces or puddings before you may want to stick to medium heat.
- Push the lemon curd through a strainer to remove any stray lumps of egg. Stir to cool the curd to 140F (this won't take long.)
- Transfer to a food processor and turn the machine on. Add the pieces of butter, one at a time, letting each incorporate before adding the next.
- Turn the creamy lemon into your pie crust and spread out evenly. Refrigerate the pie for at least several hours before serving. If you would like a firmer consistency you can pop the pie in the freezer.
- Serve the pie cold, or even frozen. If serving straight from the freezer you may want to let it sit on the counter for 10 minutes or so to soften a bit.
Notes
- Why do I recommend using a silicone whisk and spoonula? Silicone is flexible, and so gets to every nook and cranny of your pan when you're thickening sauces, puddings, curds, and custards.
Nutrition Information
Show Details
Calories
344kcal
(17%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
135mg
(45%)
Sodium
287mg
(12%)
Potassium
65mg
(2%)
Fiber
0.5g
(2%)
Sugar
18g
(36%)
Vitamin A
813IU
(16%)
Vitamin C
5mg
(6%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 287mg | 12% |
| Potassium | 65mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 813IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
279 reviews
Excellent
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