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Fast Luscious Lemon Pie Recipe

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This rich-tasting pie has been served at the Country Table for nearly 20 years. We sell out every time it's on the menu. Customers comment that it's not too tart and not too sweet—just perfect!—Barbara Hoffner, New Holland, Pennsylvania
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 1 cup sugar
  • 6 tablespoons cornstarch
  • 1 cup milk
  • 6 egg yolks, lightly beaten
  • 1/4 cup butter, cubed
  • 2 tablespoons grated lemon peel
  • 1/2 cup lemon juice
  • 1/2 cup sour cream
  • 1 cup heavy whipping cream, whipped
  • 1 pastry shell (9 inches), baked

Nutritional Facts

1 serving (1 slice) equals 490 calories, 31 g fat (17 g saturated fat), 235 mg cholesterol, 198 mg sodium, 48 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. In a saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes.
  2. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Cool to room temperature. Fold in sour cream and whipped cream. Pour into pastry shell. Chill for at least 1 hour before cutting. Yield: 6-8 servings.
Originally published as Luscious Lemon Pie in Taste of Home April/May 2001, p51

Nutritional Facts

1 serving (1 slice) equals 490 calories, 31 g fat (17 g saturated fat), 235 mg cholesterol, 198 mg sodium, 48 g carbohydrate, trace fiber, 5 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Fast Luscious Lemon Pie(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 14, 2013

This pie lives up to its name: luscious! My mother first spotted this recipe in TOH over 10 years ago, and it has been a favorite ever since. Her spin: Instead of using a regular pie shell, she made a hard meringue shell using the egg whites that are left over from the recipe. Try it!

MY REVIEW
Reviewed Nov. 20, 2010
This is our very favorite pie. I make it every year for Thanksgiving at least. Usually I make 2 pies so that we will have plenty left over to enjoy for a few days. I make it just as the recipe states but I have learned that whipping the cream quite stiff helps the pie set up better.
MY REVIEW
Reviewed Nov. 13, 2010

I'm not a lemon fan, but this was out of this world! I made this for my shop and everyone loved it! It's now my dad's favorite pie! It seems weird, but it works out in the end and yum, yum!

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