Growing up in the bustling heart of Chicago, my childhood was a tapestry of vibrant flavors and cherished memories. My babcia, with her gentle hands and warm smile, would often invite me into her cozy kitchen, where the air was always filled with the comforting aroma of freshly baked treats. One of my fondest memories is of her old fashioned lemon pie, a recipe passed down through generations, each slice a testament to our Polish-American heritage. It’s a dessert that has graced countless family gatherings, its tangy sweetness a perfect counterpoint to the laughter and love shared around our table. Today, I’m thrilled to share this beloved recipe with you, hoping it brings as much joy to your family as it has to mine.
Why You’ll Love This Recipe
This old fashioned lemon pie is a delightful blend of simplicity and flavor, making it a timeless classic. The pie boasts a flaky, buttery crust that cradles a luscious lemon filling, striking the perfect balance between tart and sweet. It’s a dessert that’s as easy to make as it is to enjoy, requiring just a handful of ingredients and minimal prep time. Plus, it’s a versatile treat that can be easily adapted to suit dietary needs, whether you’re looking for a gluten-free option or a lower-sugar version.
Ingredients
- 1 9-inch pie crust, homemade or store-bought
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks, beaten
- 1/4 cup butter
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 egg whites
- 6 tablespoons sugar
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and bake for 10 minutes, or until lightly golden. Set aside to cool.
- In a medium saucepan, combine 1 cup of sugar, flour, and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until the mixture begins to boil and thickens.
- Remove from heat. Stir a small amount of the hot mixture into the beaten egg yolks, then return the egg yolk mixture to the saucepan. Cook for an additional 2 minutes, stirring constantly.
- Remove from heat again and stir in butter, lemon juice, zest, and vanilla extract. Pour the filling into the baked pie crust.
- In a large glass or metal bowl, beat egg whites until soft peaks form. Gradually add 6 tablespoons of sugar, continuing to beat until stiff peaks form. Spread the meringue over the hot lemon filling, sealing the edges at the crust.
- Bake in the preheated oven for 10 minutes, or until the meringue is golden brown. Allow to cool completely 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 perfect old fashioned lemon pie, ensure your pie crust is thoroughly chilled before baking to prevent shrinking. When making the lemon filling, constant stirring is key to avoid lumps and ensure a smooth texture. For a stable meringue, make sure your bowl and beaters are completely clean and dry before whipping the egg whites.
COOKING TOOLS
When I make this recipe, my go-to tool is the Silicone Utensils Set. It’s perfect for stirring the lemon filling without scratching my pans. For achieving that perfect meringue, I rely on the Electric Knife Sharpener to keep my knives in top shape for slicing the pie cleanly.
Variations and Substitutions
For a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend. If you’re looking to reduce sugar, try using a sugar substitute suitable for baking. For a twist, you can add a touch of ginger or cardamom to the filling for a spiced lemon pie.
Serving Suggestions
Serve this old fashioned lemon pie chilled, garnished with a dollop of whipped cream and a sprinkle of lemon zest for an extra burst of citrus. It pairs beautifully with a cup of Earl Grey tea or a glass of sparkling lemonade for a refreshing treat.
FAQs
Why did my meringue weep?
Weeping meringue can occur if the sugar isn’t fully dissolved. Ensure you beat the sugar into the egg whites gradually and thoroughly.
Can I make this pie ahead of time?
Yes, the pie can be made a day in advance. Store it in the refrigerator, and it will be ready to serve when needed.
Final Thoughts
Making this old fashioned lemon pie is like taking a sweet stroll down memory lane, each bite a reminder of family gatherings and cherished traditions. I hope it brings as much joy to your table as it does to mine. Enjoy baking, and remember, the best ingredient is always love!
👉 I hope you loved making this old fashioned lemon pie—it’s like a slice of sunshine on your plate. If you’re in the mood for more sweet delights, why not try out my Chocolate Chip Cookies, Blueberry Muffins, or Classic Apple Pie? 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 old fashioned lemon pie with a flaky crust and tangy lemon filling, perfect for any occasion.
Keep the screen of your device on while you follow the steps.
- Preheat oven to 350°F (175°C). Bake pie crust for 10 minutes.
- Combine sugar, flour, and salt in a saucepan. Stir in water and cook until thick.
- Add hot mixture to egg yolks, then return to saucepan and cook for 2 minutes.
- Stir in butter, lemon juice, zest, and vanilla. Pour into crust.
- Beat egg whites to soft peaks, add sugar, and spread over filling.
- Bake for 10 minutes until meringue is golden. Cool before serving.