Lemon pies are a delightful and refreshing treat that can brighten up any occasion.
From classic recipes to creative twists, here are seven of the world’s best lemon pie recipes that are sure to tantalize your taste buds.
Whether you’re a seasoned baker or a novice in the kitchen, these recipes offer a range of options to suit every palate.
Classic Lemon Meringue Pie:
1 pre-made pie crust
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup fresh lemon juice
4 large egg yolks, beaten
2 tablespoons unsalted butter
1 tablespoon lemon zest
1 pre-baked pie crust
4 egg whites
1/2 cup granulated sugar
1/2 teaspoon cream of tartar
a. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water and lemon juice, stirring constantly.
b. Cook over medium heat until the mixture thickens.
c. In a separate bowl, whisk the egg yolks. Gradually whisk in the hot lemon mixture.
d. Return the mixture to the saucepan and cook until it thickens.
e. Remove from heat, stir in butter and lemon zest, then pour into the pre-baked pie crust.
f. In a clean bowl, beat egg whites until foamy. Add sugar and cream of tartar, beating until stiff peaks form.
g. Spread the meringue over the lemon filling, sealing the edges.
h. Bake at 350°F (175°C) until the meringue is golden brown.
No-Bake Lemon Icebox Pie:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 can sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 cups whipped cream
a. Mix graham cracker crumbs, melted butter, and sugar, then press into a pie pan.
b. In a bowl, combine sweetened condensed milk, lemon juice, and lemon zest.
c. Fold in whipped cream until well combined.
d. Pour the mixture into the crust and refrigerate for at least 4 hours or until set.
Italian Lemon Crostata:
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
3 large egg yolks
1/4 cup cold water
1 cup lemon curd
a. In a food processor, pulse flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs.
b. In a small bowl, whisk egg yolks and cold water. Add to the flour mixture and pulse until the dough comes together.
c. Shape the dough into a disk, wrap in plastic, and refrigerate for 1 hour.
d. Roll out the dough and press into a tart pan. Prick the bottom with a fork and bake until golden.
e. Spread lemon curd over the cooled crust.
Greek Yogurt Lemon Pie:
1 pre-made graham cracker crust
1 1/2 cups Greek yogurt
1/2 cup honey
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 teaspoons gelatin (dissolved in 2 tablespoons water)
Fresh berries for topping
a. In a bowl, mix Greek yogurt, honey, lemon juice, and lemon zest.
b. Add the dissolved gelatin and mix until smooth.
c. Pour the mixture into the graham cracker crust.
d. Refrigerate for at least 4 hours or until set. e. Top with fresh berries before serving.
Coconut Lemon Pie:
1 pre-made pie crust1 cup shredded coconut
1 can coconut milk
1 cup granulated sugar
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup cornstarch
4 large egg yolks, beaten
2 tablespoons unsalted butter
a. Toast shredded coconut in a dry skillet until golden brown.
b. In a saucepan, combine coconut milk, sugar, lemon juice, lemon zest, and cornstarch. Cook until thickened.
c. Gradually whisk the hot mixture into beaten egg yolks, then return to the saucepan and cook until thick.
d. Remove from heat, stir in butter and half of the toasted coconut. Pour into the pre-baked pie crust.
e. Top with the remaining toasted coconut and refrigerate until set.
Raspberry Lemon Pie:
1 pre-made pie crust
1 1/2 cups fresh raspberries
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup fresh lemon juice
4 large egg yolks, beaten2 tablespoons unsalted butter
1 tablespoon lemon zest
a. In a saucepan, combine sugar, cornstarch, salt, water, and lemon juice. Cook until thickened.
b. Gradually whisk the hot mixture into beaten egg yolks, then return to the saucepan and cook until thick.
c. Remove from heat, stir in butter and lemon zest. Allow the mixture to cool.
d. Arrange fresh raspberries in the pre-baked pie crust and pour the lemon filling over them.
e. Refrigerate until set.
Lime and Mint Lemon Pie:
1 pre-made graham cracker crust
1 can sweetened condensed milk
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
1 tablespoon lime zest
2 tablespoons fresh mint, finely chopped
3 egg yolks
Whipped cream for topping
In a bowl, whisk together sweetened condensed milk, lime juice, lemon juice, lime zest, mint, and egg yolks until well combined.
a. Pour the mixture into the graham cracker crust.
c. Bake at 350°F (175°C) for about 15 minutes or until set.
d. Allow the pie to cool, then refrigerate for at least 2 hours.
e. Top with whipped cream and garnish with additional mint before serving.
Conclusion:
These seven lemon pie recipes showcase the versatility and deliciousness of this timeless dessert.
Whether you prefer the classic lemon meringue or are intrigued by creative variations like coconut or raspberry.
these recipes are sure to bring a burst of citrusy joy to your table.
Experiment with these delightful pies and discover your own favorite among the world’s best lemon pie recipes.