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Easy Lemon Pie

Total Time

Prep: 15 min. Bake: 40 min. + chilling


8 servings

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
Easy Lemon Pie Recipe photo by Taste of Home


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


  1. Preheat oven to 350°. Unroll crust 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 crust.
  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.

Nutrition 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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