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Easy Lemon Pie

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
  • Total Time
    Prep: 15 min. Bake: 40 min. + chilling
  • Makes
    8 servings

Ingredients

  • 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
  • WHIPPED CREAM:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar

Directions

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