How to Make a Delicious Homemade Lemon Pie
What could be a better idea than to make a delicious pie that makes use of all the vitamins that lemons have? Remember, you can always make some minor adjustments to this recipe according to whatever suits your taste.
Who doesn’t like the flavor of lemon? It’s refreshing and tart, appealing to adults and children alike – and best of all, it’s a fruit that’s full of health benefits. Want the recipe for a delicious homemade lemon pie for you and your family? You can enjoy it at any time of day!
The superb properties of lemon
There is nothing more exquisite than starting the day with a slice of lemon cake or pie. This is an ideal snack for kids; it’s perfect for when you have guests, and in general you can’t go wrong having this on hand in the kitchen.
We love the fact that lemons are full of vitamins and minerals – it’s truly a fruit we can’t do without. Lemon is perfect for making juices, salad dressings, seasoning meats, and of course, making decadent desserts. Below we’ve listed a few other reasons why lemons are great for you:
- Lemons are rich in vitamin C, which helps strengthen the immune system and boost the body’s natural defenses against disease.
- They contain pectin a, potash salts, glucose – these are therapeutic agents for many organs.
- Lemons are perfect for fighting the flu, common colds and headaches.
- They promote good gum health and help fight gingivitis.
- Lemons calm the nervous system.
- They’re a great natural antioxidant.
- Lemons help promote better digestion.
- They help detox the body and the blood.
- They can eliminate some intestinal parasites.
Homemade lemon pie recipe
For the crust:
- 3/4 cup flour
- 1 large egg
- 1/2 cup chilled butter
- 2 tablespoons powdered sugar
- A dash of salt
For the lemon filling:
- 3 lemons
- 1 cup whipping cream (low-fat is ok)
- 5 eggs
- 1/2 cup powdered sugar
Instructions for a homemade lemon pie
Making the pie crust
The first thing you need to do to make your homemade lemon pie is prepare the crust. To do this, start by separating the egg white from the yolk. Save the white for the meringue topping later, and beat the yolk in a bowl with two tablespoons of cold water.
Then put the flour in a large bowl and add the butter, cut into cubes.
Using clean, dry hands, mix the flour and butter together until it forms a smooth paste. If the butter has softened too much, put it back in the fridge for about five minutes.
In the next step we’ll add the egg yolk to the dough, mixing it in until we get a smooth paste with a nice color. Form the dough into a ball and wrap it with plastic wrap that you normally use for storing snacks or freezing foods. Put the ball in the fridge for 45 minutes.
While the dough is chilling, add a little extra flower on your countertop or another smooth, hard surface. After 45 minutes have passed, remove the dough from the refrigerator and using a rolling pin, roll it into a thin, even sheet.
If you notice that the dough is starting to crack or gets too soft, add a pinch more of flour and roll it in. Once we have a thin layer of dough, press it into a pie plate that’s either nonstick or previously greased with butter or cooking spray.
Press the dough firmly, leaving a bit of the edge above the pan so you can add even more filling to the center.
Place the pie plate in the refrigerator while you preheat the oven to 350 degrees, about 10 to 15 minutes. Once preheated, bake the pie crust in the oven for 20 minutes.
Making the filling
Now for the pie filling. We’ll start by grating the peel of the lemons, placing the zest in a small bowl, and squeezing the juice into a medium bowl.
Add the whipping cream, egg yolks (set aside the whites for the meringue), and sugar to the lemon juice. Beat everything well and add the lemon zest. Once everything is well mixed, pour it into the prepared pie crust.
Once this is done, it’s time to bake the pie for 45 minutes, or until you a knife inserted into the center of the filling comes out clean. The filling should be firm.
Remove the pie from the oven and allow it to cool.
Making the meringue
Now we need to make the meringue using egg whites. Beat them on high speed until soft peaks form and add two tablespoons of powdered sugar and mix gently. Smooth the mixture on top of the lemon filling using a spatula, and return the pie to the oven for a few more minutes until the top browns lightly.
Decorate with a few mint leaves and your homemade lemon pie will look beautiful.
It’s perfect for breakfast or dessert, and for sharing with the whole family. Be sure to eat it in two or three days after baking – you’ll love it!