Lemon pies
Indulge in the tangy sweetness of homemade lemon pies with this easy recipe. Made with buttery all-purpose flour crust, fresh lemon zest, and light sour cream for a delightfully creamy filling. Perfect for any occasion!
Cook time 35 min
Prep time 50 min
Ingredients:
1.50 cups all-purpose white wheat flour1/2 cup butter
2 tbsp sugar
2 eggs
1 tbsp water
1/3 cup light sour cream
2 tbsp lemon zest
1/3 cup lemon juice
Lemon pies are a delightful dessert that combines the tangy flavor of fresh lemons with a rich, buttery crust. This recipe is simple enough for beginners yet delicious enough to impress your guests. With its refreshing citrus notes and creamy filling, it's perfect for any occasion from summer picnics to holiday gatherings.
Instructions:
- In a large mixing bowl, combine the all-purpose flour and sugar.
- Add the chilled, cubed butter to the flour mixture.
- Using a pastry cutter, fork, or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, beat one of the eggs and add 1 tablespoon of water.
- Pour the egg mixture into the flour and butter mixture.
- Mix until the dough comes together. If the dough is too dry, add a little more water, one teaspoon at a time.
- Shape the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a medium bowl, combine the light sour cream, lemon zest, lemon juice, and the remaining egg. Mix until smooth and well combined.
- Preheat your oven to 350°F (175°C).
- Remove the dough from the refrigerator and let it sit for a few minutes to become slightly more pliable.
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
- Use a round cookie cutter or a glass to cut out circles of dough.
- Place the dough circles into lightly greased muffin tins, pressing gently to form mini pie shells.
- Evenly distribute the lemon filling into each pie shell.
- Place the muffin tins in the preheated oven and bake for 20-25 minutes, or until the edges of the crust are golden brown and the filling is set.
- Remove the pies from the oven and let them cool in the muffin tin for about 10 minutes.
- Carefully remove the pies from the tin and transfer them to a wire rack to cool completely.
- Serve chilled or at room temperature.
Tips:
- For a flakier crust, make sure your butter is cold when you mix it with the flour.
- You can chill the dough for at least 30 minutes before rolling it out to make it easier to handle.
- When zesting the lemon, be careful to only take the yellow skin and avoid the bitter white pith underneath.
- Taste the filling before baking; if you prefer a sweeter pie, you can add a little more sugar.
- Use fresh lemon juice for the best flavor, and strain it to remove any seeds or pulp.
- Bake the pie on the lower rack of the oven to ensure the crust cooks evenly and becomes golden brown.
There you have it – a simple yet exquisite lemon pie recipe that is sure to become a favorite in your baking repertoire. With its crisp, buttery crust and tangy lemon filling, this pie is bursting with flavor and texture. Follow the tips provided to ensure your lemon pie turns out perfect every time. Enjoy your homemade dessert with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!
Nutrition per serving
4 ServingsCalories 470kcal
Protein 10g
Carbohydrates 45g
Fiber 1.46g
Sugar 8g
Fat 27g
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