Lemon Cream Pie
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, zesty lemon cream pie featuring a silky custard filling and a golden-brown meringue topping. This traditional recipe balances tart citrus notes with a sweet, airy finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 2 hours | 8 servings |
🔪 Key Equipment
- Saucepan
- Whisk
- Pie dish
- Mixing bowl
Ingredients
Filling Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Sugar | Granulated |
| 1 tbsp | Cornstarch | None |
| 1 tbsp | Butter | None |
| 1 cup | Hot Water | None |
| 1 | Lemon | Juiced and zested |
| 1 | Egg Yolk | Beaten |
| 1 | Pie Crust | Baked |
Instructions
Step 1: Cooking the Filling
- In a saucepan, combine 1 cup sugar, 1 tbsp cornstarch, 1 tbsp butter, 1 cup hot water, and the juice and grated rind of 1 lemon.
- Cook the mixture for 4 minutes until thickened and smooth.
Step 2: Assembly and Meringue
- Pour the hot mixture over the 1 beaten egg yolk while whisking constantly to temper.
- Pour the custard into the 1 baked pie crust.
- Top with a prepared meringue and brown in the oven until the peaks are golden and toasted.
💡 Make-Ahead & Storage: The pie can be assembled and chilled, but it is best served the same day to ensure the meringue stays light and crisp.
Original Recipe Scan
