Easy Lemon Pie Recipe
Easy Lemon Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I’ve had this one-bowl lemon pie recipe for years. It’s my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. —Glenna Tooman, Boise, Idaho
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + chilling

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 1 cup light corn syrup
  • 1 teaspoon grated lemon zest
  • 1/3 cup lemon juice
  • 2 tablespoons butter, melted
  • WHIPPED CREAM:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar

Directions

Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into pastry-lined pie plate.
Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold.
For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream. Yield: 8 servings.
Originally published as Easy Lemon Pie in Simple & Delicious April/May 2016

Nutritional Facts

1 piece: 475 calories, 23g fat (13g saturated fat), 147mg cholesterol, 197mg sodium, 65g carbohydrate (50g sugars, 0 fiber), 5g protein.

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  • 1 sheet refrigerated pie pastry
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 1 cup light corn syrup
  • 1 teaspoon grated lemon zest
  • 1/3 cup lemon juice
  • 2 tablespoons butter, melted
  • WHIPPED CREAM:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  1. Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
  2. In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into pastry-lined pie plate.
  3. Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold.
  4. For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream. Yield: 8 servings.
Originally published as Easy Lemon Pie in Simple & Delicious April/May 2016

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MY REVIEW
texasczech User ID: 6396218 250085
Reviewed Jul. 4, 2016

"Delicious and so easy to make! Tastes just like a lemon meringue pie without all the work. If you don't feel like preparing the sweetened whipped cream, then just serve with cool whip on the side. Don't put the cool whip on the pie while chilling. I did the first time and it just broke down. Maybe because of the lemon juice!? Please make this pie the night before you want to serve it. The true lemon meringue pie flavor is worth the wait!!"

MY REVIEW
bicktasw User ID: 4201818 248831
Reviewed May. 30, 2016

"Wow!!! I made this recipe for our family picnic and it was a huge hit!! The lemon is so tangy and refreshing with the sweetened whipped cream .... the perfect compliment to this delicious pie!! I will be making this again, for sure!"

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