Your first thought when you want to make a lemon pie recipe usually is a lemon meringue pie that is topped with a fluffy cloud of stiffly beaten egg whites. This is another fabulous and easy lemon pie, but an unusual one that has a different twist of incorporating the meringue into the batter for a bit of lift to that velvety filling for a foamier texture. I would describe this pie as more of a luscious lemon custard to give you a better clue.
Something else that you will appreciate is that this pie is less complicated than a traditional lemon meringue. Basically, all that you do for this recipe is creaming and folding before depositing into your unbaked pie shell.
Of course, you will still need to separate the yolks from the egg whites and prepare a meringue. Separate your eggs first. A trick that I use when I want to speed up that time is running the eggs under hot water before attempting to separate them. You will be surprised at how much that helps when you don’t want to wait after taking your eggs from refrigerator to warm at room temperature. Furthermore, you won’t need to brown the meringue topping when it just goes into this filling or cook a pudding like filling. If you want an easy and less time involved, then this pie is the one for you.
Another time saving tip is to try my oil pie crust. Like I mentioned quite a few times, this is foolproof and the only crust I make for pastry from desserts, quiche crust to pot pie. I started making this flaky crust when I ran out of shortening one year when I had lots of apples peeled ready for apple pies and found I was out.
My easy lemon pie recipe is another fabulous, but unusual lemon pie that has a different twist of incorporating the meringue into the batter for a bit of lift to that velvety filling for a foamier texture.
- 3 tbsp butter
- 3 tbsp flour
- 1-1/4 cups sugar
- 4 large eggs, separated
- 1-1/2 cups milk
- 1 tsp grated lemon rind or lemon extract
- 1/3 cup lemon juice
- 1/4 tsp salt
- 1 10-inch unbaked pie crust
Separate your eggs first. A trick that I use to when I want to speed up that time is running the eggs under hot water before attempting to separate them. You will be surprised at how much that helps when you don’t wait to wait after taking your eggs from refrigerator to warm at room temperature.
Beat the egg whites with the salt first until you get stiff peaks. Set aside.
Cream your butter, sugar and flour next.
Now add the yolks next and mix them into the butter, sugar, and flour. When you are finished pour in the milk, lemon juice and lemon rind or lemon extract and incorporate.
Fold in the beaten egg whites to the ingredients next, gently turning them into the filling.
Pour the mixture into your greased, unbaked 10-inch pie shell.
Bake at 350-degrees for about 15 minutes before reducing your oven temperature to 300-degrees for about 40 more minutes or until you test with a cake tester, toothpick or slender knife to see if anything sticks.