Lemon Pie
An old-fashioned ‘magic’ dessert where one batter separates into a luscious lemon custard layer and a delicate sponge cake top.
- Prep Time: 20
- Cook Time: 50
- Total Time: 70
- Yield: 8 servings
- Method: Baking
- Cuisine: American
Ingredients
1 pie crust (homemade or store bought)
3 large eggs (separated yolks and whites)
2/3 cup lemon juice (fresh preferred)
1 cup whole milk
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1/4 tsp salt
Instructions
1. Preheat oven to 350 degrees. Roll your dough out and place into a 9 inch pie plate. Place pie plate on top of a baking sheet. Crimp edges. If using a pre-made crust, thaw before using.
2. Beat egg whites in a large mixer bowl until stiff peaks form but not dry, set aside.
3. Beat egg yolks, add the lemon juice and milk and beat until well incorporated. Add sugar, flour and salt; beat until smooth.
4. Fold lemon mixture into egg whites, making sure that there are no lumps of egg white left in batter or white streaks.
5. Pour into pastry-lined pie plate sitting on top of a baking sheet. Bake until golden brown, 45 to 50 minutes.
6. Cool the pie down completely and refrigerate for a couple hours to let the filling set. Serve with sweetened whipped cream if desired.
Notes
Ensure your egg whites are at room temperature for maximum volume.
Do not over-fold the batter; a few tiny white wisps are better than a deflated sponge.
Fresh lemon juice provides the best ‘zing’ compared to bottled.
Find it online: https://pinchofwarmthbakes.com/magic-lemon-pie/