Ingredients
Scale
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup lemon juice, freshly squeezed
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 baked 9-inch pie crust
Instructions
- Step 1: In a medium saucepan, whisk together sugar, flour, and salt.
- Step 2: Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Step 3: Remove from heat. Gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them. Then, pour the egg yolk mixture back into the saucepan and whisk constantly.
- Step 4: Return the saucepan to medium heat and cook, stirring constantly, for 1 minute, or until slightly thickened. Remove from heat and stir in the lemon juice and butter until the butter is melted and incorporated.
- Step 5: Pour the lemon filling into the prepared baked pie crust.
- Step 6: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving. A meringue topping can also be added and browned before cooling.
Notes
- Refrigerate leftovers promptly and cover loosely with plastic wrap to prevent the filling from absorbing refrigerator odors.
- This pie is best enjoyed cold; reheating is not recommended as it can affect the texture of the filling.
- Garnish each slice with a dollop of whipped cream and a sprinkle of lemon zest for a refreshing presentation.
- For a brighter lemon flavor, use Meyer lemons if available; their slightly sweeter taste complements the classic pie beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American