Get ready to experience a mouthwatering journey into the heart of Amish baking with this irresistible Luscious Lemon Pie! Imagine a dessert so tangy, so creamy, and so perfectly balanced that it captures the essence of a bright summer day in every single bite. This isn't just a pie - it's a slice of culinary magic that has been passed down through generations of Amish home cooks, promising to transform your dessert table and leave your guests begging for the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups water
- 3 large egg yolks
- 1/4 cup lemon juice
- 2 tablespoons butter
- 1 tablespoon lemon zest
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pie crust bakes evenly and is perfectly golden brown.
- Prepare your pre-made pie crust according to the package instructions. If it requires pre-baking, place it in the oven for about 10-12 minutes until lightly golden. Remove from the oven and set aside to cool.
- In a medium-sized saucepan, combine 1 cup of granulated sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Whisk these dry ingredients together until well combined.
- Gradually add 2 cups of water to the saucepan while continuously whisking to prevent lumps from forming. Place the saucepan over medium heat.
- Cook the mixture, stirring constantly, until it thickens and begins to bubble. This should take about 5-7 minutes.
- In a separate bowl, whisk together 3 large egg yolks. Once the mixture in the saucepan is thick and bubbling, slowly pour about 1 cup of the hot mixture into the bowl with the egg yolks, whisking constantly. This process is called tempering and prevents the eggs from scrambling.
- After tempering the egg yolks, pour the egg yolk mixture back into the saucepan with the remaining filling. Stir well to combine.
- Add 1/4 cup of lemon juice, 2 tablespoons of butter, and 1 tablespoon of lemon zest to the saucepan. Continue to cook over medium heat for another 2-3 minutes until the butter is melted and the filling is smooth.
- Once the filling is ready, remove it from the heat and pour it into the cooled pie crust, spreading it evenly.
- Let the pie cool at room temperature for about 10 minutes, then refrigerate for at least 2 hours to allow the filling to set properly.
- Before serving, top each slice with a dollop of whipped cream for added flavor and presentation.
- Enjoy your delicious Summer Favorite Amish Cooks Luscious Lemon Pie with friends and family!
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Zest Like a Pro: When zesting lemons, only remove the bright yellow outer layer - avoid the bitter white pith underneath.
- Tempering Technique: Take your time when adding hot mixture to egg yolks. Slow and steady prevents scrambled eggs and ensures a silky smooth filling.
- Crust Care: If using a pre-made crust, consider giving it a quick pre-bake to prevent a soggy bottom.
- Cooling is Crucial: Allow the pie to cool completely and set in the refrigerator for at least 2 hours for the perfect slice-able consistency.
- Whipped Cream Wow: For an extra touch, make your own fresh whipped cream instead of using store-bought for an truly authentic homemade feel.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 95mg
