Ingredients
- 1 premade graham cracker crust (9-inch)
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 3 large eggs
- 1 large egg yolk (additional to the eggs)
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon zest (from the same lemons used for juice)
- 1 cup butter (2 sticks), room temperature
- Whipped cream or vanilla ice cream for serving
Preparation
Step 1: Prepare the Lemon Custard
- Combine Ingredients: In a small saucepan, whisk together the lemon juice, 3 whole eggs, 1 additional egg yolk, and granulated sugar until smooth. This mixture is the base of your custard.
- Cook the Custard: Place the saucepan over medium-low heat. Continue to whisk constantly to prevent the eggs from curdling. This is crucial for achieving a smooth, velvety texture.
- Monitor Temperature: Using a cooking thermometer, monitor the mixture until it reaches 180 degrees Fahrenheit (82 degrees Celsius). At this temperature, the custard will begin to thicken noticeably. If you don’t have a thermometer, cook until the mixture coats the back of a spoon.
- Cool the Mixture: Once the desired temperature is reached, remove the saucepan from the heat. Stir the custard for an additional 1-2 minutes off the heat to help reduce the temperature slightly and stop the cooking process.
- Add Lemon Zest: Stir in the fresh lemon zest to infuse the custard with a bright, citrusy aroma and flavor. The zest adds a zesty spark that complements the creamy texture.
Step 2: Blend with Butter
- Blend the Custard: Transfer the lemon custard to a blender or food processor. With the blender running on a low setting, add the room temperature butter one tablespoon at a time. This gradual incorporation ensures the mixture emulsifies properly, resulting in a creamy, smooth filling.
- Complete Blending: Continue blending until all the butter is incorporated and the mixture is homogeneous and silky.
Step 3: Assemble and Chill
- Fill the Crust: Pour the lemon butter filling into the premade graham cracker crust. Use a spatula to smooth the top and ensure an even distribution.
- Refrigerate the Pie: Chill the pie in the refrigerator for at least 2-3 hours. This chilling time allows the filling to set and develop flavors fully.
Step 4: Serve
- Garnish and Serve: Serve the pie with a generous dollop of whipped cream or a scoop of vanilla ice cream on each slice. The creamy topping complements the tangy and rich lemon butter filling perfectly.
- Optional Garnishes: For a decorative touch, consider adding a sprinkle of lemon zest, mint leaves, or thin lemon slices to each serving.
Tips
- Ensure Freshness: Use freshly squeezed lemon juice and zest for the best flavor.
- Smooth Texture: If the custard seems lumpy after cooking, strain it through a fine-mesh sieve before blending with the butter.
- Serving Cold: For best results, serve the pie well chilled. It can also be made a day ahead, making it a perfect dessert for gatherings.
Enjoy your homemade Lemon Butter Pie!
