Lemon Butter Pie 🍋
This Lemon Butter Pie is a delightful dessert that perfectly balances the tartness of lemon with the richness of butter. The smooth, creamy filling contrasts beautifully with the crumbly graham cracker crust, making each bite a refreshing treat. Whether you’re serving it chilled or slightly frozen, this pie is sure to impress with its bright flavors and melt-in-your-mouth texture.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs 🍪
- 4 Tbsp butter, melted 🧈
For the 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 into 1 tablespoon-sized pieces 🧈 (firm but not cold)
Instructions
- Preheat and Prepare the Crust:
- Preheat your oven to 350°F (175°C). Butter a shallow 9-inch pie dish. 🔥
- Mix the graham cracker crumbs with the melted butter until evenly combined. Using your fingers works best for this step.
- Gently press the mixture into the pie dish, creating an even layer. Don’t worry about getting the edges perfect; a rustic look adds to the charm. 🥄
- Bake the Crust:
- Bake the crust for 8 minutes, then set it aside to cool. ⏳
- Prepare the Lemon Butter Filling:
- In a medium-sized heavy saucepan, combine the lemon juice, eggs, egg yolk, and sugar. Whisk everything together well. 🍋🥚🧂
- Heat the mixture over medium to medium-high heat, whisking or stirring constantly until it thickens and reaches 180°F (82°C). If you’re new to making curd or egg-thickened sauces, stick to medium heat to avoid scrambling the eggs. 🍲
- Strain and Cool the Curd:
- Once thickened, push the lemon curd through a strainer to remove any lumps of egg. Stir the curd to cool it down to 140°F (60°C). This won’t take long. 🍮
- Incorporate the Butter:
- Transfer the lemon curd to a food processor. With the machine running, add the butter pieces one at a time, allowing each piece to fully incorporate before adding the next. 🧈
- Assemble the Pie:
- Pour the creamy lemon filling into your prepared pie crust, spreading it out evenly. Refrigerate the pie for several hours before serving. For a firmer texture, you can place the pie in the freezer. ❄️
- Serve:
- Serve the pie cold or frozen. If serving straight from the freezer, let it sit on the counter for about 10 minutes to soften slightly. 🍰
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 320 kcal per serving
This Lemon Butter Pie is a perfect way to showcase the vibrant flavors of lemon in a rich and indulgent dessert. Enjoy each tangy, buttery bite!
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Lemon Butter Pie 🍋
- Total Time: 45 min
- Yield: 6 1x
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs 🍪
4 Tbsp butter, melted 🧈
For the 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 into 1 tablespoon-sized pieces. The butter should be firm but not cold. Room temperature is good. 🧈
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Butter a shallow 9-inch pie dish. 🔥
2️⃣ Mix the graham cracker crumbs with the melted butter. Using your fingers works best to combine everything evenly. Gently press the mixture into your pie dish. Don’t worry about messy edges; the ragged crumb crust is part of the pie’s charm. 🥄
3️⃣ Bake the pie crust for 8 minutes, then set aside to cool. ⏳
4️⃣ To make the lemon butter filling, put the lemon juice, eggs, egg yolk, and sugar into a medium-sized heavy saucepan. Whisk everything together well. 🍋🥚🧂
5️⃣ Heat the mixture, whisking or stirring constantly, over medium to medium-high heat until it thickens and reaches 180°F (82°C). Use a silicone whisk and spoonula to scrape the pan completely as the curd cooks. Note: If you’re new to making curd or egg-thickened sauces, stick to medium heat. 🍲
6️⃣ Push the lemon curd through a strainer to remove any stray lumps of egg. Stir to cool the curd to 140°F (60°C). This won’t take long. 🍮
7️⃣ Transfer the mixture 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. 🧈
8️⃣ Pour the creamy lemon filling into your pie crust and spread it out evenly. Refrigerate the pie for at least several hours before serving. For a firmer consistency, you can pop the pie in the freezer. ❄️
9️⃣ Serve the pie cold, or even frozen. If serving straight from the freezer, let it sit on the counter for 10 minutes or so to soften a bit. 🍰
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 320 Kcal