Pies, Sweets

Lemon Bar Pie

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Lemon desserts were always a favorite in my family, and this Lemon Bar Pie is no exception. The tangy, creamy lemon filling combined with a buttery crust, makes this lemon pie perfect for summer gatherings, special occasions, or when you simply crave a treat.

If you love lemony desserts, be sure to try my Shaker Lemon Meringue Pie and for more fruit pie recipes, check out my Old-Fashioned Rhubarb Pie!

I was looking through an old church cookbook from the town near where I grew up, and my Aunt Irene’s name popped up having submitted a recipe for a lemon pie.  It sounded interesting, so I was intrigued to try it. 

This pie is fascinating because it has a pudding layer and a cake-like layer.  The concentrated lemon flavor tastes just like a lemon bar, but in a delicious tender pie crust.  I’m thrilled to be able to include this recipe from my aunt who was such a big part of our family.

The addition of whipped egg whites gives the filling an airy texture, making it feel as light as a cloud, while the lemon zest and juice pack it with that signature zing.

a slice of lemon bar pie on a small blue plate.

Why You’ll Love This Recipe

  • Not too sweet: A perfect balance of sweet and tart, thanks to fresh lemon juice and zest.
  • Extra creamy, smooth filling with a light, airy texture that comes from the whipped egg whites.
  • Very simple to make, especially if using store-bought pie crust.

Ingredients Needed

Sugar: Balances the tart lemon flavor.

Pie Shell: Use a store-bought shell or make your own using my recipe. Blind-bake to ensure it’s crisp.

Flour: Helps thicken the filling. I use all-purpose flour.

Butter: Softened for easy mixing. You can substitute with margarine.

Salt: Enhances the flavor and balances the sweetness.

Egg Yolks: Adds richness and helps bind the filling.

Lemons: Use both the juice and zest for maximum lemon flavor.

Milk: Adds creaminess to the filling.

Egg Whites: Folded in for a light, airy texture. Make sure you whip it in a very clean bowl without any grease.

How to Make Lemon Bar Pie

This Lemon Bar Pie is a delicious, easy-to-make dessert that delivers on both flavor and texture. For the full printable recipe, check out the recipe card at the end of this post.

  1. Preheat oven to 350. Line pie shell with pie weights and blind bake for 10 minutes while you prepare the filling.
  2. Combine sugar, flour, butter, salt and egg yolks. Beat until smooth Add lemon juice and lemon zest and beat until combined. Mixture will look curdled. Mix on low speed while slowly adding milk.
  3. In a separate clean bowl, beat egg whites until stiff. Fold into lemon mixture until smooth.
  1. Spread pie filling into partially baked crust. Return to the oven and bake for an additional 50-60 minutes or until filling is puffed and set and crust begins to brown.
  2. Remove from oven and cool completely before serving.

Helpful Tips

  • You can make our own pie shell using our pie crust recipe.
  • Don’t skip the blind-baking! Blind bake the pie shell with pie weights for 10 minutes before adding the filling to make sure it’s nice and crisp.
  • Fold in the egg whites very gently to avoid deflating the mixture and maintain its airy and light texture.
  • Use fresh lemons for the best flavor—both the juice and zest are essential for that lemony flavor!

Storage Information

Refrigerator: Store any leftover pie in an airtight container for up to 3 days.

Freezer: While the filling may not freeze well, you can freeze the pie crust separately in advance.

Make Ahead: You can blind bake the pie crust and prepare the filling a day ahead; just store separately in the fridge.

Serving Suggestion

  • You could top this with whipped cream or simply a light dusting of powdered sugar.
  • Serve chilled and top with some fresh berries on a warm day.
a slice of lemon bar pie on a small dessert plate.

Variations

  • For a lime bar pie, swap the lemon juice and zest for lime. Use a bit less lime zest as lemon zest is more bitter than lemon.
  • For a fruity twist, add a layer of blueberry or raspberry jam at the bottom of the pie crust.
  • You can make this dessert completely from scratch using this pie recipe.

Frequently Asked Questions

Can I use bottled lemon juice?

In theory, it’s possible but fresh lemons are best.

Why does my pie filling look curdled?

Oh, don’t worry about the texture before baking! It will smooth out as it bakes.

a freshly baked lemon bar pie cooling on a metal grid.

More Pie Recipes to Try

Lemon Bar Pie

Recipe by Pennie Saadallah
Servings

8

servings
Prep time

15

minutes
Cooking time

55

minutes
Calories

279

kcal
Total time

1

hour 

10

minutes

Lemon desserts were always a favorite in my family, and this Lemon Bar Pie is no exception. The tangy, creamy lemon filling combined with a buttery crust, makes this lemon pie perfect for summer gatherings, special occasions, or when you simply crave a treat.

Cook Mode

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Ingredients

  • 1 cup sugar

  • 1 9-inch pie shell, unbaked

  • 1/4 cup flour

  • 1/4 cup butter, softened

  • 1/4 tsp salt

  • 2 large eggs, separate

  • 2 large lemons, juice and grated zest

  • 1 cup milk

Directions

  • Preheat oven to 350. Line pie shell with pie weights and blind bake for 10 minutes while you prepare the filling.
  • Combine sugar, flour, butter, salt and egg yolks. Beat until smooth Add lemon juice and lemon zest and beat until combined. Mixture will look curdled. Mix on low speed while slowly adding milk.
  • In a separate clean bowl, beat egg whites until stiff. Fold into lemon mixture until smooth.
  • Spread pie filling into partially baked crust. Return to the oven and bake for an additional 50-60 minutes or until filling is puffed and set and crust begins to brown.
  • Remove from oven and cool completely before serving.

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