Lemon Pie


Pie Shell:

Sugar, Cornstarch, and Salt:

Water and lemon juice:

Egg Yolks to be Incorporated:




  1. Bake pie shell; set aside to cool.
  2. Preheat oven to 325°.
  3. Whisk sugar, cornstarch, and salt in a medium saucepan.
  4. Whisk in water, lemon juice, and lemon zest.
  5. Separate eggs, keep the yolks and toss the whites. Click here for step-by-step instructions on how to separate eggs.
  6. Add egg yolks to saucepan and whisk vigorously until no yellow streaks remain.
  7. Add butter to saucepan.
  8. Cook over medium heat, stirring constantly, until mixture comes to a simmer. Be patient, this can take 5 to 10 minutes.
  9. Simmer and stir for 1 minute. The filling will be very thick and somewhat hard to stir.
  10. Remove from heat.
  11. Pour the filling into the baked pie crust.
  12. Press a sheet of plastic wrap over the surface of the filling.
  13. Let cool completely on a rack, then refrigerate.
  14. Serve at room temperature or cold with whipped cream.


Serves 8

Refrigerate unused portions.

Pie can be stored for up to 3 days in the refrigerator.

Click here for lemon meringue pie.

Check out my recipes for cream pies. Try any of the following recipes: coconut cream pie, chocolate cream pie, or butterscotch cream pie.

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Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).