A golden, buttery crust. A smooth lemon filling. Just enough citrus to make you reach for another bite. This homemade lemon pie brings simple ingredients together for a dessert that feels right at home at any table.

Made with fresh lemon juice and zest, this lemon pie without meringue lets its bright, creamy filling take center stage. Serve it chilled after dinner or make it the centerpiece of your next weekend gathering.

Ingredients
For the Shortcrust Pastry

• 250 g all-purpose flour
• 125 g cold butter, cubed
• 1 egg
• 30 g granulated sugar

For the Lemon Filling

• Zest and juice of 2 lemons
• 65 g butter, melted and slightly cooled
• 2 eggs
• 160 g granulated sugar
• 15 g cornstarch

How to Make Homemade Lemon Pie

1. Make the crust

Combine the flour and sugar in a bowl. Work in the cold butter with your fingertips until the mixture resembles coarse crumbs.

Add the egg and mix just until the dough comes together. Shape into a flat disk, wrap, and refrigerate for about 30 minutes.

2. Prepare the pie shell

Preheat your oven to 355°F (180°C).

Roll out the chilled dough and gently press it into a tart pan, covering the bottom and sides. Trim any excess dough and lightly prick the bottom with a fork.

Line the shell with parchment paper and fill with pie weights. Bake for about 15 minutes, then remove the parchment and weights.

3. Mix the lemon filling

Zest the lemons, taking care to avoid the bitter white pith, then squeeze out the juice.

In a bowl, whisk the eggs and sugar together. Add the melted, slightly cooled butter, sifted cornstarch, lemon zest, and lemon juice. Whisk until smooth.

4. Bake the lemon pie

Pour the filling into the prepared crust. Bake at 355°F (180°C) for approximately 30 minutes, until the edges are set and the center has a slight jiggle without looking liquid.

Baking time may vary depending on your oven and pan size.

5. Cool, slice, and enjoy

Let the pie cool, then refrigerate until the filling is firm enough to slice cleanly. Serve chilled and enjoy the contrast of tender, buttery pastry and bright lemon filling.

Tips for a Delicious Lemon Pie

• Use fresh lemons. Both the juice and zest bring flavor to the filling.
• Keep the pastry butter cold. Work quickly and avoid overmixing the dough.
• Let melted butter cool slightly. It should be warm, rather than hot, when added to the eggs.
• Give the pie time to set. Chill before slicing for a smooth, clean cut.

From the first golden edge to the last lemony bite, this is a dessert worth making room for.

Bring something homemade to the table with KUCHT.