Lemon Pecan Pie
📜 Collection: Al Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delightful twist on classic pecan pie, featuring a bright splash of fresh lemon juice to balance the rich sweetness. Baked in a flaky pastry shell, it is a perfect dessert for any gathering.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Hand mixer
- 9-inch pie pan
- Oven
Ingredients
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | Sugar | None |
| 3 | Eggs | None |
| 1/4 cup | Butter | softened |
| Juice of 1 (or 1/3 cup) | Lemon Juice | None |
| 3/4 to 1 cup | Pecans | None |
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Pie Shell | 9-inch, unbaked |
Instructions
Preparation and Baking
- In a mixing bowl, beat together the 1 1/2 cups sugar, 3 eggs, 1/4 cup butter, and 1/3 cup lemon juice until well combined and smooth.
- Stir in the 3/4 to 1 cup pecans.
- Pour the mixture into the 9-inch unbaked pie shell.
- Bake at 350°F for about 45 minutes until the filling is set with a slight jiggle in the center and the crust is beautifully golden brown.
💡 Make-Ahead & Storage: Can be baked a day ahead and stored at room temperature or refrigerated. Serve at room temperature or slightly warmed.
Original Recipe Scan
