Lemon pie is a timeless dessert loved by people around the world for its refreshing citrus flavor and smooth, creamy texture.
Here, we present seven of the world’s best lemon pie recipes, each offering a unique twist on this classic treat.
Whether you prefer a traditional lemon meringue pie or a modern no-bake version, these recipes are sure to satisfy your cravings.
Classic Lemon Meringue Pie:
Ingredients:
1 pre-baked pie crust
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup fresh lemon juice
3 large egg yolks, beaten
2 tablespoons unsalted butter
1 tablespoon grated lemon zest
4 large egg whites
1/4 cup granulated sugar
Instructions:
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water, lemon juice, and beaten egg yolks.
Cook over medium heat, stirring constantly until the mixture thickens.
Remove from heat and stir in butter and lemon zest. Pour into the pre-baked pie crust.
In a separate bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
Spread the meringue over the lemon filling, making sure to seal the edges.
Bake at 350°F (175°C) for 10-12 minutes or until the meringue is golden brown. Cool before serving.
No-Bake Lemon Icebox Pie:
Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
2 cups whipped cream
Instructions:
a. Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a pie dish to form the crust.
b. In a bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until well combined.
c. Fold in whipped cream until smooth and pour into the crust.
d. Refrigerate for at least 4 hours or until set. Garnish with additional whipped cream and lemon zest before serving.
Italian Lemon Ricotta Pie:
Ingredients:
1 pre-made pie crust
1 1/2 cups whole milk ricotta cheese
1 cup granulated sugar
3 large eggs
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
Instructions:
a. Preheat the oven to 350°F (175°C).
b. In a large bowl, combine ricotta cheese, sugar, eggs, flour, vanilla extract, lemon juice, and lemon zest.
c. Pour the mixture into the pre-made pie crust.
d. Bake for 45-50 minutes or until the center is set and the top is golden brown.
e. Allow the pie to cool before slicing and serving.
French Lemon Tart:
Ingredients:
1 pre-baked tart shell
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
Powdered sugar for dusting
Instructions:
a. In a bowl, cream together sugar and butter until light and fluffy.
b. Beat in eggs, one at a time, until well combined.
c. Stir in lemon juice and lemon zest until smooth.
d. Pour the filling into the pre-baked tart shell.
e. Bake at 350°F (175°C) for 25-30 minutes or until the filling is set.
f. Allow the tart to cool before dusting with powdered sugar.
Greek Yogurt Lemon Pie:
Ingredients:
1 pre-baked shortcrust pastry shell
1 1/2 cups Greek yogurt
1/2 cup honey
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
Instructions:
a. In a bowl, whisk together Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract until well combined.
b. Pour the mixture into the pre-baked pastry shell.
c. Refrigerate for at least 2 hours to allow the pie to set.
d. Slice and serve chilled.
Vegan Lemon Pie:
Ingredients:
For the crust:
1 1/2 cups almond flour
1/4 cup coconut oil, melted
2 tablespoons maple syrup
For the filling:
1 cup raw cashews, soaked overnight
1/2 cup coconut cream
1/3 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
Instructions:
a. In a bowl, combine almond flour, melted coconut oil, and maple syrup. Press the mixture into a pie dish to form the crust.
b. In a blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, and lemon zest. Blend until smooth.
c. Pour the filling into the almond flour crust.
d. Refrigerate for at least 4 hours or until the filling is set.
e. Slice and serve.
Mexican Key Lime Pie:
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the filling:
1 (14-ounce) can sweetened condensed milk
1/2 cup sour cream
1/2 cup fresh key lime juice
1 tablespoon grated key lime zest
3 large egg yolks
Instructions:
a. Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a pie dish to create the crust.
b. In a bowl, whisk together sweetened condensed milk, sour cream, key lime juice, key lime zest, and egg yolks until well combined.
c. Pour the filling into the crust.
d. Bake at 350°F (175°C) for 15-18 minutes or until the center is set.
e. Allow the pie to cool before refrigerating for at least 2 hours.
f. Slice and enjoy the tangy goodness.
Conclusion:
These seven lemon pie recipes showcase the versatility and international appeal of this beloved dessert.
Whether you opt for the classic meringue, a no-bake delight, or a unique twist from around the world, each of these recipes promises a slice of lemony heaven.
Enjoy experimenting with these recipes and share the joy of these delightful lemon pies with friends and family!