Lemon Pudding Pie Recipe

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For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 3-4 tablespoons ice water

For the Lemon Pudding Filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice
  • 2 tablespoons unsalted butter

For the Topping (Optional):

  • Whipped cream
  • Lemon slices
  • Fresh mint leaves

Recipe Directions

For the Pie Crust:

  1. In a large mixing bowl, combine the flour and salt. Add the chilled cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  2. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
  3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Lemon Pudding Filling:

  1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  2. Gradually whisk in the water until smooth, then place the saucepan over medium heat.
  3. Cook the mixture, stirring constantly, until it thickens and comes to a boil.
  4. Once boiling, continue to cook for an additional 2 minutes, then remove the saucepan from heat.
  5. In a separate bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the hot sugar mixture to temper the eggs.
  6. Pour the tempered egg mixture back into the saucepan with the remaining sugar mixture, whisking constantly.
  7. Return the saucepan to the heat and cook for another 2 minutes, stirring constantly, until the mixture thickens further.
  8. Remove the saucepan from heat and stir in the lemon zest, lemon juice, and unsalted butter until well combined.
  9. Let the lemon pudding filling cool slightly while you prepare the pie crust.

Assembling the Pie:

  1. Preheat your oven to 375°F (190°C). Roll out the chilled pie crust on a lightly floured surface to fit a 9-inch pie dish.
  2. Transfer the rolled-out crust to the pie dish, gently pressing it into the bottom and sides.
  3. Trim any excess dough and crimp the edges as desired.
  4. Pour the slightly cooled lemon pudding filling into the prepared pie crust, spreading it out evenly.
  5. Bake the pie in the preheated oven for 12-15 minutes, or until the crust is golden brown.
  6. Remove the pie from the oven and let it cool to room temperature before serving.
  7. Optionally, top the cooled pie with whipped cream, lemon slices, and fresh mint leaves for an extra touch of elegance.

Kitchen Equipment Needed

  • Large mixing bowl
  • Pastry cutter or fork
  • Plastic wrap
  • Rolling pin
  • 9-inch pie dish
  • Saucepan
  • Whisk

How to Store Leftovers

If you somehow manage to have leftovers (which is unlikely with this delectable dessert), store them in the refrigerator in an airtight container for up to 3 days. For longer storage, you can freeze the pie for up to 1 month. Simply thaw it overnight in the refrigerator before serving.

Serving Suggestions

For a refreshing twist, serve slices of Lemon Pudding Pie with a scoop of lemon sorbet or a drizzle of raspberry coulis. Pair it with a cup of hot tea or iced lemonade for the perfect balance of flavors. Whether enjoyed as a midday treat or a sweet ending to a meal, this pie is sure to brighten your day and leave you craving for more.

FAQ

Can I use store-bought pie crust instead of making it from scratch? Absolutely! If you’re short on time or prefer the convenience of store-bought pie crust, feel free to use it in place of homemade crust.

Can I use bottled lemon juice instead of fresh lemon juice? While fresh lemon juice is preferred for the best flavor, you can substitute bottled lemon juice if that’s what you have on hand. Just be sure to use pure lemon juice without any added sweeteners or preservatives.

Can I make this pie ahead of time? Yes, you can prepare the pie crust and lemon pudding filling ahead of time and assemble the pie just before baking. Simply store the components separately in the refrigerator until ready to use.

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