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lemon pie
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4.60 from 42 votes

Real Lemon Pie Recipe

An easy lemon pie made with real lemon juice. It has a perfect tart flavor and is great for all occasions!
Prep Time20 minutes
Cook Time20 minutes
8 hours
Total Time8 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 192kcal
Author: Eden
Cost: $15

Ingredients

Lemon Pie Filling

  • 1 1/4 cup granulated sugar
  • 6 tbsp corn starch
  • 1/2 tsp salt
  • 1/2 cup cold water
  • 1/2 cup lemon juice fresh squeezed
  • 3 large egg yolks
  • 2 tbsp unsalted butter cubed
  • 1 1/2 cups boiling water
  • 2 tsp lemon zest

Instructions

  • Prepare and make your pie crust. You can use a pre-made graham cracker pie crust or a homemade graham cracker crust.
    graham cracker crust
  • Preheat the oven and prep your ingredients.
    egg yolks, lemon juice, lemon zest, sugar, butter and salt in small bowls
  • In a medium saucepan combine sugar, cornstarch, and salt. 
    corn starch, salt and sugar
  • Gradually add in the freshly squeezed lemon juice, cold water, and lightly beaten egg yolks. Give it a stir.
  • And cubed butter.
    butter in lemon pie
  • Add hot water to the saucepan and then bring the mixture to a full boil for 4 minutes, stirring constantly or it will burn.
    ingredients in a pot simmering over medium heat
  • Reduce the heat and let it simmer for 5 minutes. This will help thicken the filling.
  • Add in lemon zest and stir.
  • Preheat the oven to 350 degrees.
  • Pour the lemon pie filling into a prepared crust and bake for 20 minutes.
    lemon pie filling in a graham cracker crust
  • Once the pie is done baking, it needs to be set to thicken more. You must leave it in the refrigerator for 6 hours or overnight.
    lemon pie

Notes

  • This pie has to be boiled, then baked and refrigerated to become thick.
  • If you want a really intense lemon flavor, add more lemon zest to the recipe.
  • When you’re cooking the filling, make sure you’re watching it and stirring so it doesn’t burn on the bottom. The filling should be thick, but still able to pour into the prepared pie crust.
  • Let the pie cool completely in the refrigerator before serving. This will help the filling to set up and thicken. I recommend that you allow it to sit overnight if you can.
  • Make sure to use freshly squeezed lemon juice. This will give the pie the best flavor

HOW TO STORE REAL LEMON PIE

REFRIGERATOR

This lemon pie needs to be stored in the fridge. It will last for up to four days in the fridge.
Make sure to cover the pie with plastic wrap or foil to prevent it from drying out.

FREEZER

You can freeze this lemon pie for up to two months. Wrap the pie tightly with plastic wrap or foil and then place it in a freezer-safe bag.
Thaw the pie overnight in the fridge before serving.
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Nutrition

Calories: 192kcal | Carbohydrates: 38g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 153mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 32g | Vitamin A: 181IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 0.2mg