Bright, tangy, and silky-smooth — this homemade lemon pie features a buttery crust and a luscious citrus filling that strikes the perfect balance between tart and sweet. A refreshing treat that feels like sunshine on a plate.
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Ingredients:
For the crust: • 1 1/4 cups all-purpose flour • 1/2 cup unsalted butter (cold, cubed) • 2–3 tbsp ice water • Pinch of salt
For the filling: • 1 can (14 oz) sweetened condensed milk • 4 large egg yolks • 1/2 cup fresh lemon juice • 1 tbsp lemon zest
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Instructions: 1. Make the crust: Combine flour, salt, and butter in a bowl. Cut in butter until crumbly. Add ice water and mix until dough forms. Chill 30 min. Roll out and press into a pie pan. Prebake at 375°F (190°C) for 10 minutes. Let cool. 2. Prepare the filling: Whisk condensed milk, egg yolks, lemon juice, and zest until smooth. 3. Assemble: Pour filling into the cooled crust. Bake at 350°F (175°C) for 15–20 minutes until set but slightly jiggly in the center. 4. Chill & serve: Cool at room temp, then refrigerate at least 3 hours. Serve chilled with whipped cream if desired.
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