Okay, so if you’re looking for a dessert that’s like a sunshine hug in your mouth, you HAVE to try this Lemon Pie with Buttercream. It’s not just any lemon pie, oh no. We’re talking about that perfectly tart, creamy lemon filling that just melts, all topped with this dreamy, fluffy buttercream. It’s my go-to when I need a little pick-me-up or want to impress someone without spending all day in the kitchen. Trust me, this combination is pure magic!
Why You’ll Love This Lemon Pie with Buttercream
You’ll absolutely adore this Lemon Pie with Buttercream because:
- It’s surprisingly easy to whip up, perfect for busy bakers!
- The sweet and tangy lemon filling is incredibly refreshing.
- That creamy, fluffy buttercream frosting takes it to a whole new level of delicious.
- It’s got that perfect balance of smooth textures and bright citrus flavor.
Gather Your Ingredients for Lemon Pie with Buttercream
Alright, let’s get our goodies together for this amazing Lemon Pie with Buttercream! You’ll want to have everything prepped and ready to go. First up, your crust. I usually grab a 9-inch pre-baked pastry crust, but a graham cracker or shortbread one works beautifully too. Just make sure it’s sturdy enough to hold all that yummy filling!
Pie Crust
1 (9-inch) pre-baked pie crust (pastry, graham cracker, or shortbread)
Lemon Filling Essentials
For that bright, zesty center, we need:
- 1 (14 ounce) can of sweetened condensed milk – this is the magic base!
- 4 large egg yolks – make sure they’re at room temperature, it helps everything blend better.
- 1/2 cup of fresh lemon juice. Seriously, squeeze it yourself! It makes a world of difference.
- 1 teaspoon of lemon zest. Just the yellow part, okay? No white pith!
Creamy Buttercream Frosting Components
And for the dreamy topping:
- 1/2 cup of unsalted butter, softened. You want it soft, like when you can easily press your finger into it, but not melted.
- 2 cups of powdered sugar, definitely sifted if you want it super smooth.
- 1 tablespoon of milk, just a splash to get it going.
How to Prepare Your Perfect Lemon Pie with Buttercream
Alright, let’s get this show on the road! Making this Lemon Pie with Buttercream is really straightforward, I promise. The key is just taking your time with each step, especially the cooling part – it’s so tempting to dive right in, but patience pays off!
Creating the Zesty Lemon Filling
First things first, grab a nice medium-sized bowl. We’re going to whisk together the sweetened condensed milk, those lovely egg yolks, the fresh lemon juice, and that zesty lemon peel. Whisk it all until it’s super smooth and well combined. You don’t want any streaks of yolk or anything like that. Then, gently pour this sunshine-yellow mixture into your pre-baked pie crust. Don’t be surprised if it looks a little thin, that’s totally normal! It’ll set up in the oven.
Baking and Cooling the Lemon Pie
Now, pop that beautiful pie into a preheated oven at 350°F (175°C). It only needs about 15 to 20 minutes. You’ll know it’s ready when the filling looks set. It shouldn’t be jiggly in the middle anymore. Be careful not to overbake it, or it can get a bit rubbery. Once it’s out of the oven, you absolutely *must* let it cool down completely. I usually let it sit on a wire rack for at least an hour, or even longer. Seriously, don’t frost a warm pie – that buttercream will just melt into a sad puddle!
Whipping Up the Smooth Buttercream Frosting
While your pie is doing its cooling thing, let’s make that glorious buttercream. Take your softened butter and beat it in a bowl until it’s really nice and creamy. Then, start adding the powdered sugar, but do it gradually. I like to add about half the sugar first, then a splash of milk, beat that, and then add the rest of the sugar and maybe a tiny bit more milk if needed. Keep beating until it’s light, fluffy, and perfectly smooth. It should look like clouds!
Assembling Your Lemon Pie with Buttercream
Once your lemon pie is completely cool – and I mean *completely* cool – it’s time for the grand finale! Grab your fluffy buttercream and spread it all over the top of the pie. You can make it smooth and swirly, or just do a rustic dollop. Whatever makes your heart happy! This is where your Lemon Pie with Buttercream really comes to life and looks absolutely stunning.
Tips for Success with Lemon Pie with Buttercream
Want your Lemon Pie with Buttercream to be absolutely perfect? Here are a couple of my best tips! First, for that dreamy lemon filling, make sure you use fresh lemon juice and zest – it really amps up the flavor. And when you’re mixing the filling, whisking those egg yolks really well with the condensed milk and lemon juice is key to getting a smooth, luscious texture that sets up beautifully. Don’t rush that cooling step, either!
Achieving the Perfect Lemon Filling Consistency
Trust me, the filling setting up right is crucial! Make sure you’re not overbaking it. It should look set, not liquidy, but you don’t want it to get rubbery. A few moist crumbs on a knife when you test it is perfect. And letting it cool completely is non-negotiable before you add that gorgeous buttercream frosting.
Frosting Techniques for a Beautiful Finish
When it’s time to frost your amazing Lemon Pie with Buttercream, make sure your butter is truly softened, not melted. This makes all the difference for fluffy buttercream. Also, add the powdered sugar gradually – it helps keep things from getting too stiff or too runny. A little splash of milk at a time is all you need to get that perfect spreadable consistency. You can use an offset spatula for a super smooth look, or just go for rustic swirls with a spoon!
Serving and Storing Your Lemon Pie with Buttercream
This Lemon Pie with Buttercream is best served chilled! After you’ve frosted it, pop it back in the fridge for at least an hour. This helps the buttercream firm up just right and makes the lemon filling perfectly set. If you have any leftovers (which is rare in my house!), just cover the pie tightly with plastic wrap or pop it into an airtight container. It’ll stay delicious in the refrigerator for about 2-3 days.
Frequently Asked Questions About Lemon Pie with Buttercream
Got questions about making this amazing Lemon Pie with Buttercream? I’ve got you covered!
Can I make the pie crust from scratch?
Absolutely! While a store-bought crust is super convenient, making your own is totally doable. A classic buttery pastry crust or a crumbly graham cracker crust are both fantastic choices. Just make sure you bake it until it’s golden and fully cooked before you add the filling. It adds that extra homemade touch!
How long does the Lemon Pie with Buttercream need to chill?
For the absolute best texture, you’ll want to chill your finished Lemon Pie with Buttercream for at least 1 hour. This lets the lemon filling set up perfectly and gives the buttercream a chance to firm up a little, making it slice like a dream. Patience is key here!
What is the best way to store leftover Lemon Pie with Buttercream?
If, by some miracle, you have leftovers, just cover the pie tightly with plastic wrap or put it in an airtight container. Keep it in the refrigerator. It should stay delicious for about 2 to 3 days, though honestly, it rarely lasts that long around here!
Nutritional Information
Just a quick note: the nutritional details for this Lemon Pie with Buttercream are estimates. They can change a bit depending on the specific brands of ingredients you use and how you slice it. But generally, you’re looking at about 350 calories per slice, with a good balance of sweetness and fat to make it totally worth it!
Print
Amazing Lemon Pie with Buttercream: 1 Slice
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic lemon pie with a smooth and creamy buttercream frosting.
Ingredients
- 1 pre-baked pie crust
- 1 (14 ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon milk
Instructions
- In a bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until well combined.
- Pour the lemon mixture into the pre-baked pie crust.
- Bake at 350°F (175°C) for 15-20 minutes, or until the filling is set.
- Let the pie cool completely.
- For the buttercream, beat the softened butter until creamy.
- Gradually add powdered sugar, alternating with milk, beating until smooth and fluffy.
- Spread the buttercream frosting over the cooled lemon pie.
Notes
- Ensure eggs are at room temperature for best results.
- Do not overbake the pie.
- Chill the pie for at least 1 hour before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Frosting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: lemon pie, buttercream frosting, dessert, sweet, citrus