Description
Silky lemon butter pie delivers a tangy, creamy dessert that dances between sweet and zesty. Buttery graham cracker crust cradles smooth citrus filling, inviting eaters to savor each refreshing, luxurious bite.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, cut into 1 tablespoon-sized pieces
- 3 large eggs
- 1 large egg yolk
- ¾ cup granulated sugar
Liquid Ingredient:
- ½ cup fresh squeezed lemon juice
Flavor Enhancers:
(none in this recipe)
Instructions
- Preheat the oven to 350°F and prepare a 9-inch pie dish with a light butter coating.
- Combine graham cracker crumbs with melted butter, using fingertips to create an even mixture. Press the crumb blend into the pie dish, embracing the rustic, uneven texture.
- Bake the crust for 8 minutes, then allow it to cool completely at room temperature.
- In a heavy saucepan, whisk together lemon juice, whole eggs, egg yolk, and sugar until thoroughly integrated.
- Cook the mixture over medium heat, continuously stirring with a silicone whisk. Maintain constant movement to prevent egg scrambling and ensure smooth consistency.
- Continue heating until the mixture thickens and reaches 180°F, carefully scraping the pan’s edges to incorporate all ingredients.
- Strain the lemon curd through a fine-mesh sieve to eliminate any potential egg clusters, then cool to approximately 140°F.
- Transfer the curd to a food processor and gradually introduce butter pieces, allowing each to fully incorporate before adding the next.
- Gently pour the velvety lemon filling into the prepared crust, spreading it evenly with a spatula.
- Refrigerate the pie for a minimum of 4 hours, or alternatively, freeze for a firmer texture.
- When ready to serve, remove from refrigerator or freezer. If frozen, let stand for 10 minutes to slightly soften before slicing and enjoying.
Notes
- Precision matters when heating the lemon curd, so use a reliable instant-read thermometer to ensure perfect consistency and prevent scrambling eggs.
- Graham cracker crust provides a delightful, crumbly base that complements the silky smooth lemon filling, creating a textural contrast in every bite.
- Straining the lemon curd removes any potential egg bits, guaranteeing a super-smooth, luxurious filling that looks as good as it tastes.
- Cool the filling gradually to prevent butter from separating, which helps maintain the creamy, velvety texture of the pie.
- Chilling transforms this dessert into a refreshing treat perfect for warm days, with options to serve cold or slightly frozen for different texture experiences.
- Butter incorporation technique is crucial – add pieces slowly and let each one blend completely for an ultra-rich, emulsified filling that’s pure culinary magic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 470
- Sugar: 32 g
- Sodium: 90 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 120 mg