Luscious Lemon Butter Pie
If you’ve ever yearned for a dessert that perfectly marries tangy citrus zing with a buttery smoothness, you’re about to discover your new favorite. This Luscious Lemon Butter Pie invites you into a world where fresh lemon juice and rich butter create a velvety filling nestled in a crunchy graham cracker crust. Whether it’s a warm afternoon craving or a special celebration, this pie delivers a refreshing yet indulgent experience that you can whip up with simple ingredients and straightforward steps.
Equipment
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 4 Tbsp butter melted
Lemon Butter Filling:
- 1/2 cup fresh squeezed lemon juice
- 3 large eggs
- 1 large egg yolk
- 3/4 cup granulated sugar
- 1 cup unsalted butter cut in 1 tablespoon sized pieces (room temperature)
Instructions
- Preheat oven to 350°F (175°C). Butter a shallow 9-inch pie dish.
- Crust: Mix graham cracker crumbs with melted butter using fingers until evenly moistened. Press into the pie dish, embracing the ragged crust edges.
- Bake crust for 8 minutes, then cool.
- Lemon Butter Filling: In a saucepan, whisk lemon juice, eggs, yolk, and sugar. Cook over medium to medium-high heat, stirring constantly until thickened (180°F). Strain to remove lumps.
- Cool curd to 140°F, then blend in a food processor, adding butter pieces one at a time.
- Spread lemon butter evenly into crust. Refrigerate for several hours or freeze for firmer consistency.
- Serve cold or frozen, allowing pie to soften slightly if from freezer.
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