Best 8 Fast Luscious Lemon Pie Recipes

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Indulge in a culinary delight with our fast and luscious lemon pie, a symphony of flavors that will tantalize your taste buds. This classic dessert combines a velvety smooth lemon filling nestled in a flaky, buttery crust, resulting in a perfect balance of tart and sweet. The luscious lemon filling, bursting with citrusy goodness, is made with fresh lemon juice, sugar, eggs, and butter, creating a rich and creamy texture. The flaky, buttery crust provides the perfect base for the tangy filling, adding a delightful crunch with every bite. This recipe also includes variations for a gluten-free crust and a vegan filling, catering to diverse dietary preferences. Additionally, we offer tips for achieving the perfect pie crust and preventing a soggy bottom, ensuring a flawless baking experience. This delectable lemon pie is not only a treat for the palate but also visually stunning, making it an ideal centerpiece for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

LUSCIOUS LEMON PIE



Luscious Lemon Pie image

My mother always made this around the holidays for our family. Now I have four married daughters and seven grandchildren, and I serve lemon pie all year!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 14

1 cup sugar
3 tablespoons cornstarch
Dash salt
1 cup whole milk
3 large egg yolks, lightly beaten
1/3 cup lemon juice
1/4 cup butter
Grated zest of 1 lemon
1 cup sour cream
1 pastry shell (9 inches), baked
TOPPING:
2/3 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/8 teaspoon almond extract, optional

Steps:

  • In the top of a double boiler, combine sugar, cornstarch and salt. Stir in milk, egg yolks and lemon juice. Cook and stir over boiling water until thickened and bubbly. Cook and stir 3 minutes longer. Remove from the heat and stir in butter and lemon zest. Cool, stirring occasionally. When mixture is room temperature, stir in sour cream. Pour into shell and refrigerate several hours or overnight. , For topping, whip cream until thickened; beat in sugar and almond extract, if desired. Continue to beat until stiff. Spread or pipe with pastry bag on pie before serving.

Nutrition Facts :

LUSCIOUS LEMON CREAM PIE



Luscious Lemon Cream Pie image

Don't let the name fool you, this easy lemon cream pie may be luscious, but it's also simple to create! You only need 20 minutes of prep time and 6 ingredients, including a Pillsbury™ refrigerated Pie Crust. This Luscious Lemon Cream Pie recipe uses condensed milk, grated lemon peel, fresh lemon juice and whipping cream to create a mild lemon flavor with indulgent creaminess. Enjoy creating this 5-star recipe for your family, and love every heavenly bite.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 3h35m

Yield 8

Number Of Ingredients 6

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/2 cup fresh lemon juice (from 2 to 3 medium lemons)
3 cups whipping cream, divided
4 drops yellow food color, if desired

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
  • Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
  • In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.

Nutrition Facts : Calories 590, Carbohydrate 43 g, Cholesterol 140 mg, Fat 8 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 1 1/2 g

GRANDMA'S LUSCIOUS LEMON CREAM PIE



Grandma's Luscious Lemon Cream Pie image

This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.

Provided by Marie Clare

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 10

1 cup white sugar
6 tablespoons cornstarch
1 cup milk
6 large egg yolks, lightly beaten
¼ cup salted butter
2 tablespoons grated lemon zest
½ cup fresh lemon juice
1 cup heavy whipping cream
½ cup sour cream
1 (9 inch) baked pie shell

Steps:

  • Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
  • Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  • Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.

Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g

LUSCIOUS LEMON LAYER PIE



Luscious Lemon Layer Pie image

Provided by Bobby Flay

Categories     dessert

Time 53m

Yield 10 to 12 servings

Number Of Ingredients 22

1 1/2 cups all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice 1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon zest, optional
3 drops yellow food coloring
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cups cold whole milk
2 packages instant lemon pudding
1 cup powdered sugar
8 ounces cream cheese, softened
16 ounces whipped cream or dessert topping

Steps:

  • Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
  • Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
  • Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
  • Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
  • Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
  • Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
  • Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
  • Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

LUSCIOUS LEMON LAYER PIE



Luscious Lemon Layer Pie image

Provided by Food Network

Categories     dessert

Time 1h26m

Yield 10 to 12 servings

Number Of Ingredients 22

1 1/2 cups all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
1 1/2 cup sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice 1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cup boiling water
1 teaspoon lemon extract
1 teaspoon lemon zest, optional
3 drops yellow food coloring
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cup cold whole milk
2 packages instant lemon pudding
1 cup powdered sugar
8 ounces cream cheese, softened
16 ounces whipped cream or dessert topping

Steps:

  • Pie Crust: Whisk flour with a fork while still in the bag or canister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
  • Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
  • Chill at least 30 minutes and then roll out between two large pieces of plastic wrap. Remove one side of plastic wrap, lightly flour if necessary and place into a 9-inch clear glass deep dish pan.
  • Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
  • Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
  • Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
  • Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
  • Top Layer: Cream together the sugar and cream cheese until smooth. Fold in Cool Whip and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.

LEMON LOVERS LUSCIOUS CHEESECAKE PIE



Lemon Lovers Luscious Cheesecake Pie image

Fabulous creamy lemon cheesecake pie! A little lemon curd and whipped topping make this a lemon lover's delight.

Provided by Alexis Bonavitacola

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 5h25m

Yield 8

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
2 eggs
10 tablespoons white sugar, or to taste
½ teaspoon lemon extract, or to taste
1 ½ teaspoons grated lemon zest
1 ½ teaspoons vanilla extract
1 (9 inch) prepared graham cracker crust
½ cup prepared lemon curd
1 (8 ounce) container frozen whipped topping, thawed
½ teaspoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
  • Spoon the mixture into the graham cracker crust.
  • Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
  • Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
  • Spread the lemon curd evenly over the top of the cheesecake filling.
  • Spread the whipped topping over the lemon curd.
  • Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.

Nutrition Facts : Calories 568.9 calories, Carbohydrate 56.1 g, Cholesterol 120.8 mg, Fat 36.1 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 20.8 g, Sodium 373.7 mg, Sugar 44.9 g

LUSCIOUS LEMON PIE



Luscious Lemon Pie image

Make and share this Luscious Lemon Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 2h4m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup sugar
6 tablespoons cornstarch
1 cup milk
6 egg yolks, beaten
1/4 cup butter or 1/4 cup margarine
2 tablespoons grated lemons, rind of
1/2 cup lemon juice
1/2 cup sour cream
1 cup whipping cream, whipped
1 pastry shells, baked (9 inches)

Steps:

  • In a saucepan, combine the sugar and cornstarch.
  • Stir in milk until smooth.
  • Cook and stir over medium heat until thickened and bubbly.
  • Reduce heat; cook and stir 2 minutes more.
  • Remove from the heat.
  • Stir a small amount of hot filling into egg yolks; return all to the pan.
  • Bring to a gently boil; cook and stir for 2 minutes.
  • Remove from heat; stir in butter and lemon peel.
  • Gently stir in juice.
  • Cool to room temperature.
  • Fold in sour cream and whipped cream.
  • Pour into pastry shell.
  • Chill at least 1 hour before cutting.

Nutrition Facts : Calories 644.6, Fat 42.3, SaturatedFat 21.5, Cholesterol 277.6, Sodium 270.6, Carbohydrate 61.3, Fiber 0.9, Sugar 34.1, Protein 7.3

LEMON LUSCIOUS PIE



Lemon Luscious Pie image

This recipe comes from a 1980's Pillsbury Bake-Off Dessert Cookbook. Cook time does not include the time to refrigerate the pie.

Provided by Caryn

Categories     Pie

Time 35m

Yield 1 9inch pie

Number Of Ingredients 9

1 9 in.baked pastry shell
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon, rind of, grated
1/4 cup butter, melted
1/4 cup lemon juice
1 cup milk
3 egg yolks, slightly beaten
1 cup sour cream

Steps:

  • In a medium saucepan, combine sugar, cornstarch, lemon peel, butter, lemon juice, milk, and egg yolks.
  • Cook over medium heat, stirring constantly, until thick.
  • Cover and cool.
  • Fold in sour cream; pour into baked pie shell.
  • Chill in the refrigerator at least 2 hours.
  • Top with whipped cream and lemon slice curls.

Nutrition Facts : Calories 2613.6, Fat 150, SaturatedFat 77.7, Cholesterol 823.8, Sodium 1135.5, Carbohydrate 298.4, Fiber 2.8, Sugar 202.4, Protein 29.8

Tips:

  • Use fresh lemons. Fresh lemons will give your pie a brighter, more flavorful taste. If you can't find fresh lemons, you can use bottled lemon juice, but it won't be as good.
  • Don't overmix the filling. Overmixing the filling will make it tough. Mix it just until the ingredients are combined.
  • Bake the pie at a high temperature. This will help to create a golden brown crust and a creamy, smooth filling.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to develop.

Conclusion:

This fast and luscious lemon pie is a perfect dessert for any occasion. It's easy to make, delicious, and sure to please everyone. So next time you're looking for a quick and easy dessert, give this lemon pie a try. You won't be disappointed!

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