Lemon Pie Recipe

Prepare and bake crust

Preheat the oven to 350°F (175°C). In a medium bowl combine graham cracker crumbs, granulated sugar, and salt. Stir in the melted butter until the mixture is evenly moistened and holds together when pressed. Press the crumb mixture firmly into the bottom and up the sides of an 8–10-inch pie pan to form an even crust (about 1/4–1/2-inch thick). Use the bottom of a measuring cup to compact. Bake on a middle rack for 8–10 minutes until set and just golden. Remove from oven and let cool while you make the filling.

Whisk eggs and sugar

In a medium heatproof mixing bowl, whisk together the whole eggs, egg yolks and the cup of granulated sugar until smooth and slightly pale, about 1–2 minutes.

Dissolve cornstarch

In a small bowl, whisk the cornstarch into the 1/4 cup cold water until fully dissolved and smooth. This creates a slurry that prevents lumps in the filling.

Heat lemon and thicken

In a medium saucepan over medium heat, combine the fresh lemon juice and lemon zest. Bring the lemon liquid just to a simmer (do not boil hard). While whisking constantly, slowly stream about 1/3 cup of the hot lemon liquid into the egg-sugar mixture to temper the eggs (this warms them gradually so they won't curdle). After tempering, pour the egg mixture back into the saucepan with the remaining lemon juice and zest. Add the cornstarch slurry and continue cooking over medium-low heat, whisking constantly, until the mixture thickens noticeably and reaches a gentle boil for 30–60 seconds (about 3–5 minutes). The filling should coat the back of a spoon.

Finish filling

Remove the saucepan from heat. Immediately whisk in the cold cubed butter, a few pieces at a time, until fully incorporated and the curd is glossy and smooth. Taste and adjust for sugar or lemon if desired. Pour the hot lemon filling into the cooled baked crust, smoothing the top with a spatula. Cover the surface with plastic wrap pressed directly onto the curd to prevent a skin from forming, and let cool to room temperature for 30–45 minutes. Then refrigerate at least 4 hours (or overnight) until fully set.

Whip cream

Chill a mixing bowl and whisk or paddle for 10 minutes in the freezer (optional). Add cold heavy cream, powdered sugar, and vanilla to the bowl. Whisk at medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overwhip. Spread or pipe the whipped cream over the chilled lemon filling just before serving.

Garnish the pie with thin lemon slices or curls and a sprinkle of extra grated lemon zest. For a clean presentation, wipe any spills from the pie plate edge. Keep the pie refrigerated and serve chilled. Slice using a hot, dry knife (run under hot water and wipe between cuts) for clean slices.