Refreshing Lemonade Pie
A cool, zesty dessert that captures summer in every bite, blending tangy lemon flavors with creamy sweetness.This no-bake pie features a smooth, citrusy filling in a crisp graham cracker crust, perfect for hot days and easy entertaining.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup ice wate
For the filling:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup unsalted butter, melted
- 1 teaspoon grated lemon zest
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Instructions
- Make the crust: In a medium bowl, whisk together the flour and sugar. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the crust: On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges of the crust to fit the pan.
- Chill the crust: Refrigerate the crust for at least 30 minutes.
- Make the filling: In a large bowl, whisk together the egg yolks, sugar, lemon juice, and melted butter until well combined.
- Add the lemon zest and vanilla: Stir in the grated lemon zest and vanilla extract.
- Add the heavy cream: Add the filling:** Add the heavy cream and whisk until stiff peaks:** Add the filling:** Add the lemon juice:** Add the lemon juice:** Add the cream:** Add the lemon juice and lemon zest:** Add the lemon juice and lemon zest to the cream and whisk until stiff peaks form.
- Assemble the pie: Pour the filling into the chilled crust and smooth the top with a spatula.
- Bake the pie: Bake the pie in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the filling is set and the crust is golden brown
- Make the whipped cream: In a medium bowl, whip the heavy cream and granulated sugar until stiff peaks form.
- Top the pie: Top the pie with the whipped cream and a sprinkle of lemon zest, if desired.
Notes
Tips and Variations:
- Use high-quality ingredients: Use fresh and high-quality ingredients, such as real butter and pure vanilla extract, for the best flavor.
- Don't overbake: Don't overbake the pie, as this can cause the filling to become too firm and the crust to become too brown.
- Add some color: Add some yellow or pink food coloring to the filling to give the pie a fun and playful color.
- Make it a lemonade pie: Use a lemonade-flavored extract or add some lemonade to the filling to give the pie a unique flavor.
- Raspberry Lemonade Pie: Add some fresh raspberries to the filling for a sweet and tangy flavor.
- Minty Fresh Lemonade Pie: Add some fresh mint leaves to the filling for a refreshing and cooling flavor.
- Lemonade Pie with a Twist: Add some grated ginger or lemon zest to the filling for a unique and interesting flavor.