Ingredients with Measurements:
- 1 9-inch pre-baked pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks, beaten
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon grated lemon zest
- Whipped cream, for serving
Special Equipment Needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Microplane or fine grater
Step-by-Step Instructions:
1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens, about 5 minutes.
3. Remove the saucepan from the heat and gradually whisk in the beaten egg yolks.
4. Return the saucepan to the heat and cook, whisking constantly, for 2 minutes.
5. Remove the saucepan from the heat and whisk in the lemon juice, butter, and lemon zest until smooth.
6. Pour the lemon filling into the pre-baked pie crust and smooth the top with a spatula.
7. Chill the pie in the refrigerator for at least 2 hours, or until set.
8. Serve the pie chilled, topped with whipped cream.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Medium heat
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 11g
Saturated Fat: 5g
Cholesterol: 94mg
Sodium: 150mg
Carbohydrates: 45g
Fiber: 0g
Sugar: 33g
Protein: 2g
Substitutions for ingredients:
- You can use bottled lemon juice instead of fresh lemon juice, but the flavor won't be as bright.
- You can use a store-bought graham cracker crust instead of making your own pie crust.
Variations:
- You can add a meringue topping to the pie instead of whipped cream.
- You can use lime juice instead of lemon juice for a lime drop pie.
- You can add a layer of sliced strawberries to the bottom of the pie crust before pouring in the lemon filling.
Tips and Tricks:
- Be sure to whisk the lemon filling constantly while cooking to prevent lumps from forming.
- To prevent the pie crust from getting soggy, brush it with a thin layer of melted white chocolate before adding the lemon filling.
- For a stronger lemon flavor, add an extra tablespoon of lemon zest to the filling.
Storage Instructions:
Store the lemon drop pie in the refrigerator, covered, for up to 3 days.
Reheating Instructions:
The pie is best served chilled, but you can let it come to room temperature before serving if desired.
Presentation Ideas:
Serve the lemon drop pie on a decorative pie plate or cake stand. Garnish with a few curls of lemon zest.
Garnishes:
- Whipped cream
- Lemon zest curls
- Fresh berries
Pairings:
- A glass of iced tea or lemonade
- A scoop of vanilla ice cream
Suggested Side Dishes:
- Fresh fruit salad
- Grilled vegetables
Troubleshooting Advice:
- If the filling doesn't thicken properly, try cooking it for a few more minutes over medium heat while whisking constantly.
- If the pie crust is too browned, cover the edges with foil while baking.
Food Safety Advice:
- Be sure to use pasteurized eggs in this recipe to reduce the risk of foodborne illness.
- Store the pie in the refrigerator to prevent bacterial growth.
Food History:
Lemon drop pie is a classic American dessert that dates back to the early 20th century. It became popular during the Great Depression, when lemons were a relatively inexpensive ingredient.
Flavor Profiles:
- Sweet
- Tart
- Citrusy
Serving Suggestions:
- Serve the pie chilled with a dollop of whipped cream on top.
- Cut the pie into slices and serve on individual plates with a garnish of fresh berries.
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Taste: Citrusy, Sweet, Tart, Refreshing