Growing up in Chicago, my kitchen was always filled with the sweet and tangy aroma of my mother’s old fashioned lemon pie. It was a staple at our family gatherings, a recipe passed down from my babcia, who had a knack for turning simple ingredients into something magical. I remember standing on a stool, barely tall enough to reach the counter, as I watched her zest lemons with a precision that seemed almost artistic. This pie is more than just a dessert; it’s a slice of my childhood, a reminder of sunny afternoons spent in a kitchen filled with laughter and love.
My husband, John, and our kids, Ella and Peter, have come to love this pie just as much as I do. It’s become a family tradition in our own home, often making an appearance at our Sunday dinners. There’s something about the combination of a buttery crust and the vibrant lemon filling that feels both nostalgic and fresh. It’s a taste of my Polish-American roots, with a hint of American comfort that makes it truly special.
Why You’ll Love This Old Fashioned Lemon Pie
This old fashioned lemon pie is a timeless classic that’s sure to win you over with its perfect balance of sweet and tart flavors. The best part? It’s incredibly easy to make, even for novice bakers. The pie features a homemade flaky crust that complements the smooth, zesty lemon filling. Plus, it’s a great way to use up any extra lemons you might have lying around.
Not only is this recipe straightforward, but it’s also versatile. You can easily adapt it to suit dietary needs, making it a gluten-free or dairy-free treat with a few simple swaps. Whether you’re a lemon lover or just looking for a comforting dessert, this pie is sure to delight your taste buds and bring a smile to your face.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 4 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 pre-baked pie crust (optional for a quicker version)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough comes together.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie plate. Transfer to the pie plate and trim the edges. Prick the bottom with a fork.
- Bake the crust for 15 minutes or until lightly golden. Let it cool completely.
- In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat. Stir a small amount of the hot mixture into the egg yolks, then return all to the saucepan, stirring constantly. Bring to a gentle boil and cook for 2 minutes.
- Remove from heat and stir in butter until melted. Pour the filling into the cooled crust.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours before serving.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the flakiest crust, make sure your butter is very cold before cutting it into the flour. If you’re short on time, you can use a store-bought pie crust, but nothing beats the homemade version. When making the lemon filling, keep stirring to prevent lumps and ensure a smooth texture. If you find your filling isn’t setting properly, a bit more cooking time should do the trick.
Cooking Tools
When I make this old fashioned lemon pie, a few simple tools always make prep faster and cleaner. My go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for zesting and slicing lemons. For mixing the filling, I find the Silicone Utensils Set – 12 pcs incredibly helpful. These tools make the process smooth and enjoyable, allowing me to focus on the joy of baking.
Variations and Substitutions
If you’re looking to switch things up, try adding a touch of vanilla extract to the filling for an extra layer of flavor. For a dairy-free version, substitute the butter with a plant-based alternative. You can also experiment with different citrus fruits like lime or orange for a unique twist on this classic pie.
Serving Suggestions
This old fashioned lemon pie is best served chilled, with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It pairs beautifully with a cup of hot tea or coffee, making it the perfect dessert for a cozy afternoon gathering or a sweet ending to a dinner party.
FAQs
Why is my lemon filling runny?
If your filling is runny, it might not have cooked long enough. Ensure you bring the mixture to a full boil and cook it for the recommended time to allow the cornstarch to thicken properly.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance and stored in the refrigerator. It actually tastes better after sitting overnight, allowing the flavors to meld together.
Final Thoughts
Making this old fashioned lemon pie is like taking a trip down memory lane for me. It’s a recipe that brings joy and comfort, reminiscent of family gatherings and cherished moments in the kitchen. I hope you enjoy making it as much as I do, and that it becomes a beloved tradition in your home too.
👉 I hope you loved making this Old Fashioned Lemon Pie—it’s a sweet, tangy delight that’s sure to bring a smile to your face. If you’re craving more delicious desserts, why not try my Grandma Elizabeth’s Apple Cake, Blueberry Muffins, or Chocolate Chip Cookies? Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Easy Old Fashioned Lemon Pie: 6 Zesty Recipes
A classic lemon pie with a perfect balance of sweet and tart flavors, reminiscent of family traditions and sunny afternoons.
Keep the screen of your device on while you follow the steps.
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough comes together.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie plate. Transfer to the pie plate and trim the edges. Prick the bottom with a fork.
- Bake the crust for 15 minutes or until lightly golden. Let it cool completely.
- In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat. Stir a small amount of the hot mixture into the egg yolks, then return all to the saucepan, stirring constantly. Bring to a gentle boil and cook for 2 minutes.
- Remove from heat and stir in butter until melted. Pour the filling into the cooled crust.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours before serving.