Lemon Butter Pie Recipe

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Lemon butter pie, a no-bake icebox pie with a delicious lemon flavour and texture, may be the summer's best discovery.  


CRUST – 1 1/2 cups graham cracker crumb – 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. The butter should be firm but not cold. Room temperature is good.

Preheat oven to 350F. A shallow 9-inch pie pan greased. Stir butter and graham crackers. This works best with my fingers. Press it into the pie dish after blending and moistening.   

Step 1 


The ragged crumb crust makes this lemon pie charming, so don't worry about messy edges. First bake the pie crust for 8 minutes, then cool.

Step 2

In a medium-sized heavy pot, combine lemon juice, eggs, yolk, and sugar to make lemon butter filling. Mix everything well.

Step 3

Stir over medium-high heat until the mixture thickens and reaches 180F. It's easy to scrape the pan clean with a silicone whisk and spoonula for this job.   

Step 4

Remove egg lumps from lemon curd by straining. The curd will cool quickly to 140F with stirring. Put in a food processor and start. 

Step 5

Insert each slice of butter and mix before adding the next. Spread creamy lemon evenly in pie crust. Make sure the pie is chilled for several hours before serving.

Step 6

Freeze the pie for stronger texture. Serve pie cold or frozen. Try letting it soften on the counter for 10 minutes before serving from the freezer.  

Step 7

Also See

Also See

Rhubarb Crumble Tart Recipe