Sunshine Lemon Pie
Sunshine Lemon Pie has a bright, tangy filling made from fresh lemon juice and zest, set in a crisp buttery crust. Getting the balance of sweet and tart right is the main focus, and the filling is cooked or baked until just set for a smooth, sliceable texture. Total time runs about 1 hour, plus chilling time before serving.
Equipment
- Mixing Bowls
- Whisk
- 9-inch pie pan
- Oven
- Zester
- Measuring cups
- Measuring spoons
Ingredients
Crust
- 1 ½ cups all-purpose flour sifted
- ½ cup unsalted butter chilled and diced
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 large egg yolk
- 2 tablespoons ice water as needed
Filling
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs beaten
- 2 tablespoons lemon zest finely grated
- ½ cup lemon juice freshly squeezed
- ½ cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, and salt. Add chilled butter and work with fingers until the mixture resembles coarse crumbs.
- Add egg yolk and ice water, mixing until the dough holds together. Press into a 9-inch pie pan evenly and refrigerate for 15 minutes.
- Bake the crust for 15 minutes until lightly golden. Remove and set aside to cool slightly.
- For the filling, in another bowl, whisk together sugar, flour, and salt. Add beaten eggs, lemon zest, lemon juice, and heavy cream, whisking until smooth.
- Pour the lemon filling into the baked crust. Bake for 25 minutes, until the filling sets but still jiggles slightly in the center.
- Cool the pie to room temperature, then refrigerate until fully chilled, about 2 hours.
Notes
For a touch of elegance, try sprinkling a bit of sea salt on the crust before baking.
Nutrition
Calories: 419kcalCarbohydrates: 54gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 163mgSodium: 189mgPotassium: 102mgFiber: 1gSugar: 32gVitamin A: 741IUVitamin C: 8mgCalcium: 38mgIron: 2mg
Tried this recipe?Rate This Recipe!
