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Easiest Lemon Pie
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
My Easiest 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. 
Course: BAKING, Desserts, pies
Cuisine: American
Keyword: easiest lemon pie, lemon cream pies, lemon pie recipe
Servings: 6
  • 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
  1. 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.