Oh, you are going to LOVE this Lemonade Pie! Seriously, it’s my absolute go-to when I need something bright, tangy, and just plain *happy*. It’s like sunshine in a pie crust, and it’s perfect for everything from a casual backyard barbecue to a fancy Sunday dinner. I’ve fussed over this recipe for years, tweaking it just so, to get that perfect balance of creamy and tart. Trust me, this is THE ultimate lemonade pie you’ll want to make again and again!

Why You’ll Love This Lemonade Pie

Seriously, this pie is a winner for so many reasons! It’s:

Super Easy to Make: Even if you’re new to pie-making, you can totally nail this one.
Incredibly Refreshing: That tangy lemon flavor is just *chef’s kiss* on a warm day.
Always a Crowd-Pleaser: Everyone raves about it, I promise!
Perfect for Summer (and any time, really!): It just screams sunshine and good times.

Gathering Your Lemonade Pie Ingredients

Alright, let’s get our game face on and gather everything we need for the most amazing Lemonade Pie! You’ll want to start with a good, solid foundation – that means a 9-inch pie crust that’s already baked and completely cooled. Don’t rush this part; a warm crust will make a soggy bottom, and nobody wants that! Next, grab a 14-ounce can of sweetened condensed milk. This is what gives our pie that dreamy, creamy texture. Then comes the star: 1/2 cup of fresh lemon juice. Seriously, fresh is best here; the bottled stuff just doesn’t have the same zing! You’ll also need 3 large egg yolks (make sure they’re at room temperature, it helps them mix better) and about 1 teaspoon of finely grated lemon zest to really amp up that lemony punch. For the thickening magic, we’ll use 1/4 cup of granulated sugar and 1 tablespoon of cornstarch. Oh, and don’t forget 1 tablespoon of unsalted butter for richness and that lovely, smooth finish. Having everything prepped makes the actual pie-making process so much smoother!

Step-by-Step Guide to Your Perfect Lemonade Pie

Alright, let’s get down to business and make this incredible Lemonade Pie! It’s really not complicated, I promise. Just follow these steps, and you’ll have a pie that’s bursting with sunny lemon flavor. First things first, make sure that pie crust is all baked and completely cool. Seriously, don’t even think about pouring the filling into a warm crust – it’s a recipe for disaster! Now, let’s get that filling going.

Preparing the Creamy Lemon Filling

Okay, in a medium bowl, we’re going to whisk together the sweetened condensed milk, that fresh lemon juice, and the lemon zest. Give it a good stir until it’s all combined. This is going to be the base of our creamy filling. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch. You want this mixture to be super smooth, with no lumps. In a small saucepan, melt the butter with the 1/4 cup of water over medium heat. Once the butter is melted, this is the crucial part: tempering the eggs. Slowly, and I mean *slowly*, drizzle about half of the hot liquid into the egg yolk mixture while whisking constantly. This gently warms the eggs so they don’t scramble. Then, pour that whole tempered egg mixture back into the saucepan with the remaining hot liquid. Keep stirring constantly over medium heat. You’ll see it start to thicken up beautifully – you’re looking for it to coat the back of a spoon, about 5-7 minutes. Don’t let it boil, though! Once it’s thick, take it off the heat and stir in that sweetened condensed milk mixture you made earlier. Mix it all up until it’s perfectly smooth and creamy. This is the magic, folks – the heart of your Lemonade Pie!

Assembling and Chilling Your Lemonade Pie

Now for the satisfying part! Carefully pour that luscious, creamy lemon filling into your pre-baked and cooled pie crust. Smooth the top out with a spatula so it looks nice and even. Then, cover the pie gently with plastic wrap – try to get it right down onto the surface of the filling to prevent a skin from forming. Pop that beauty into the refrigerator. You absolutely *must* chill it for at least 4 hours, but honestly, overnight is even better. This chilling time is so important because it lets the filling set up perfectly, giving you that delightful, firm texture that makes this Lemonade Pie so amazing to slice and serve. Patience, my friends, is key!

Tips for the Best Lemonade Pie

You know, I’ve made this Lemonade Pie so many times, and a few little tricks really make it shine. First off, please, please, *please* use fresh lemon juice. It makes such a difference in that bright, tangy flavor that people adore. And remember what I said about the crust? Make sure it’s completely cool before you pour in that gorgeous filling. Trust me on this one! If you like your pie extra firm, like I sometimes do when it’s super hot out, you can totally add an extra egg yolk to the filling mixture. It just gives it a little more body. And don’t be afraid to really zest that lemon; that little bit of zest adds another layer of lemon goodness that just elevates the whole pie. It’s those little things that turn a good pie into a *great* Lemonade Pie!

Frequently Asked Questions about Lemonade Pie

Got questions about making this easy lemon pie? I’ve got answers! Can I use a different crust? Absolutely! While this recipe calls for a pre-baked traditional crust, a graham cracker crust or even a gingersnap crust would be delicious too. Just make sure it’s baked and cooled. What if I want a stronger lemon flavor? For an extra zing, you can add a bit more lemon zest, or even a tablespoon of lemon extract along with the lemon juice. It’s your pie, make it taste how you like it! How long does this lemonade pie last? It’s best enjoyed within 3 days, and you’ll want to keep it chilled in the refrigerator the whole time. If you’re looking for a truly no-bake lemon pie experience, you can skip the custard cooking step and just mix the condensed milk, lemon juice, zest, and a stabilizer like whipped topping, but this cooked version is my favorite for that super creamy texture!

Storing and Reheating Your Lemonade Pie

This Lemonade Pie is absolutely best served chilled, so you won’t want to reheat it! Just pop any leftovers back into the refrigerator right away. Make sure it’s covered well, either with plastic wrap pressed gently onto the surface or in an airtight container. It stays wonderfully fresh and delicious like this for about 3 days. Honestly, it usually doesn’t last that long though – it’s just too good!

Lemonade Pie Nutritional Information

Just a heads-up, the nutritional info for this amazing Lemonade Pie can vary a bit depending on the brands you use and exactly how big your slices are. But generally, you’re looking at about 350 calories per serving. It’s got around 15g of fat, 5g of protein, 50g of carbohydrates, and about 30g of sugar. Remember, these are just estimates to give you a ballpark idea!

Amazing Lemonade Pie: 1 Perfect Recipe

Author: ferecipe.com
Total Time: 4 hours 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A refreshing and tangy pie with a creamy lemon filling and a crisp crust. Perfect for a hot day.

Ingredients

Scale

1 (9 inch) pie crust, pre-baked
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1/4 cup cold water
1 teaspoon lemon zest
3 large egg yolks
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1 tablespoon butter
Whipped cream for topping (optional)

Instructions

In a medium bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest.
In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth.
In a small saucepan, combine 1/4 cup water and butter. Heat until butter is melted.
Slowly temper the egg yolk mixture by gradually whisking in about half of the hot liquid.
Pour the tempered egg yolk mixture into the saucepan with the remaining hot liquid.
Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Do not boil.
Remove from heat and stir in the sweetened condensed milk mixture until well combined.
Pour the lemon filling into the pre-baked pie crust.
Chill in the refrigerator for at least 4 hours, or until firm.
Top with whipped cream before serving, if desired.

Notes

Ensure your pie crust is fully cooled before adding the filling.
For a firmer texture, you can add an extra egg yolk to the filling.
The pie can be stored in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg

Keywords: lemonade pie, lemon pie, creamy lemon pie, no bake lemon pie, easy lemon pie, dessert recipe