Lemon Pie

eggs

sugar

lemon juice

heavy cream

pre-baked piecrusts

Whisk the eggs, sugar, lemon juice and heavy cream together in a bowl. Strain and skim any foam.

Pour into prebaked pie shells, and bake for about 15 to 20 minutes, or until the filling just sets, and center jiggles. Cool completely.

I've made this pie many times, and each time the pie turns our absolutely delicious.  I use my garden-fresh meyer lemons.  I think that makes a huge difference in taste, but I'm quite biased about meyer lemons.  I also add the zest of 2 large or 3 small lemons.  The flavor is a bit more intense.  I also cut down just a bit on the sugar because meyer lemons have a hint more sweetness than other lemons.  All in all, this is an easy, sure hit recipe.

love this pie!  it is SO easy and SO tasty.  i am not a baker (this is probably my first pie in 10 years), so need to figure out why the [bottom] crust turned out so soggy.  also, this recipe did not yield enough filling for two 9" pies, i increased it by 50% and the pies are still shallow.  i will make it again soon and probably with homemade dough rather than pilsbury's - see if we can't crisp up that bottom crust some

My daughter made this pie but substituted 3/4 cup of SPLENDA for the sugar for the diabetics in the house and it turned out FABULOUS!   I'm going to the store right now to get the stuff to make MORE!

i really like what i seen and i am looking forward to more recipes.

This pie had a nice flavor but was entirely too tart. I don't feel my guests faces should distort while eating it. I will not be making this again.

It tasted like eggs. Almost more like a lemon quiche.

Recipe excellent. The best lemon pie I have ever eaten. Great to look at and even better eaten.

I love the simple ingredients and the simple, fresh taste of this pie. But every time I make it, I have to cook it for at least twice as long (I usually go the deep-dish route) for it to set. This recipe is not a sure bet, so try it out a few times and alter it to your needs before relying on it for an event.

Excellent lemon flavor.  We served toped with raspberries and candied lemon peels.  We have also used the filling to fill phyllo dough.

Too much lemon juice, could scale down on quantity of fresh lemons

lemon pie

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 3 hours, 55 minutes

Servings: 1.5

Cost: $7.37 /serving

Author : Food Network

Ingredients

Instructions

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