Escape to a world of citrus bliss with every decadent bite of this Lemon Butter Pie. Crafted with love and bursting with tangy sweetness, this dessert is a symphony of flavors that will transport you to a sunny paradise. Dive into the velvety texture of the lemon-infused filling, perfectly complemented by the buttery richness of the crust. Whether shared with loved ones or savored in solitude, this pie is a delightful indulgence that promises to brighten your day.
Ingredients:
- 1 premade graham cracker crust
- 1/2 cup fresh lemon juice
- 3 large eggs
- 1 large egg yolk
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1 cup butter, room temperature
- Whipped cream for serving
Instructions:
- Prepare the Crust: Preheat your oven to 350°F (175°C). If using a store-bought graham cracker crust, simply place it on a baking sheet. If making your own crust, press the graham cracker mixture into a pie dish and bake according to package instructions. Allow the crust to cool completely before proceeding.
- Whisk Lemon Filling: In a mixing bowl, whisk together the fresh lemon juice, eggs, egg yolk, granulated sugar, and fresh lemon zest until smooth and well combined.
- Cook Lemon Mixture: Transfer the lemon mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes.
- Incorporate Butter: Remove the lemon mixture from heat and gradually add the room temperature butter, stirring until fully incorporated and the filling becomes smooth and glossy.
- Fill the Crust: Pour the lemon butter filling into the prepared graham cracker crust, spreading it evenly with a spatula.
- Chill and Set: Place the pie in the refrigerator and allow it to chill for at least 2 hours, or until the filling is set.
- Serve with Whipped Cream: Before serving, top the chilled pie with a generous dollop of whipped cream, either homemade or store-bought.
- Garnish and Enjoy: For an extra touch of elegance, garnish the pie with additional lemon zest or thin lemon slices before slicing and serving.
Cook’s Tips and Variations:
- Tart Lemon Twist: If you prefer a more tart flavor, you can increase the amount of fresh lemon juice or zest in the filling.
- Graham Cracker Crust Variation: For a unique twist, try using a different type of crust, such as a shortbread or vanilla wafer crust, to complement the lemon filling.
- Individual Mini Pies: Instead of one large pie, you can also make individual mini pies by using mini graham cracker crusts or tart shells.
FAQs (Frequently Asked Questions):
Q: Can I use bottled lemon juice instead of fresh lemon juice? A: While fresh lemon juice is preferred for its vibrant flavor, you can use bottled lemon juice as a substitute if fresh lemons are not available. Just be sure to use 100% pure lemon juice without any added sweeteners or preservatives.
Q: Can I make this pie in advance? A: Yes, Lemon Butter Pie can be made in advance and stored in the refrigerator for up to 2 days before serving. Simply cover it with plastic wrap or aluminum foil to keep it fresh.
Q: Can I freeze Lemon Butter Pie? A: Yes, Lemon Butter Pie can be frozen for up to 1 month. Wrap the pie tightly in plastic wrap and aluminum foil before freezing. Thaw it overnight in the refrigerator before serving.
Embrace the joy of sunshine in every slice of this Lemon Butter Pie. With its velvety texture, tangy flavor, and buttery richness, it’s a dessert that never fails to delight. Whether enjoyed as a refreshing treat on a warm day or as a comforting indulgence during colder months, this pie is sure to bring a smile to your face and warmth to your heart. Share the love and spread the sunshine with this irresistible Lemon Butter Pie!
