Ingredients
- 1 pre-made or homemade pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions
Preheat oven to 375°F (190°C).
If using a homemade crust, roll it out to fit a 9-inch pie dish and crimp the edges.
Blind bake the crust for 15 minutes with pie weights, then remove the weights and bake for an additional 5 minutes.
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually stir in the water and cook over medium heat until the mixture thickens and bubbles.
Slowly whisk a small amount of the hot mixture into the beaten egg yolks, then return the tempered egg mixture to the saucepan.
Cook for 2 minutes, stirring constantly.
Remove from heat and stir in the butter, lemon juice, and zest.
Pour the lemon filling into the cooled crust.
Chill the pie in the refrigerator for at least 2 hours, or until the filling is set.
In a cold mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
Spread or pipe the whipped cream over the chilled pie before serving.
Frequently Asked Questions
How far in advance can I make this Holiday Lemon Pie?
Since this recipe involves a cooked filling, it’s best made no more than 1-2 days ahead of serving. Store the fully cooled pie, covered, in the refrigerator to maintain the best texture and fresh lemon flavor.
Can I make this lemon pie without blind baking the crust?
While the recipe calls for blind baking your 9-inch pie crust for 20 minutes total (15 with weights, 5 after), you can skip this step if using a pre-made crust labeled 'no-bake.' However, a pre-baked crust ensures a crisp bottom that won't become soggy from the filling.
What is the best way to ensure a smooth, non-grainy lemon filling?
To prevent graininess, properly temper the 3 large egg yolks by slowly whisking a small amount of the hot sugar/water mixture into the yolks before adding them back to the saucepan. Cook only until the filling thickens enough to coat the back of a spoon.
