Why Make This Recipe
Lemon Pudding Pie is a refreshing dessert perfect for warm days or any occasion. Its balance of sweet and tangy flavors makes it a crowd-pleaser. This pie is not only delicious but also easy to make, making it a great choice for both novice and experienced bakers.
How to Make Lemon Pudding Pie
Ingredients:
- 1 pre-made graham cracker crust
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 3 large eggs
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 2 tablespoons butter
- Whipped cream for topping
Directions:
- Preheat your oven to 350°F (180°C).
- In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in the milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- Once thick, remove from heat. Stir in lemon juice, lemon zest, and butter until smooth.
- In a separate bowl, beat the eggs. Slowly add a few spoonfuls of the hot mixture to the eggs to temper them, then stir the egg mixture back into the saucepan.
- Return to heat and cook for another 2-3 minutes, stirring continuously.
- Pour the lemon mixture into the graham cracker crust and smooth the top.
- Bake in the preheated oven for 10 minutes.
- Let the pie cool, then refrigerate for at least 2 hours before serving.
- Top with whipped cream before serving.
How to Serve Lemon Pudding Pie
Serve Lemon Pudding Pie chilled for the best flavor and texture. Cut it into slices and top with whipped cream. You can also add lemon slices or zest on top for extra decoration.
How to Store Lemon Pudding Pie
Store any leftovers in the refrigerator. Cover the pie with plastic wrap or foil to keep it fresh. It should stay good for up to three days.
Tips to Make Lemon Pudding Pie
- Use fresh lemons for the best flavor.
- Ensure you mix thoroughly to avoid lumps in the pudding.
- Let the pie cool completely before refrigerating to achieve a good set.
Variation
You can add a layer of meringue on top of the pie before baking for a different taste. Alternatively, try adding some berries for a fruity twist!
FAQs
Can I use a different type of crust?
Yes, you can use a regular pie crust or even a coconut crust if you prefer.
How long does it take to set?
The pie needs to chill for at least 2 hours, but it’s best if left overnight.
Can I make this pie ahead of time?
Yes! This pie can be made a day ahead. Just keep it stored in the refrigerator until you are ready to serve.
Lemon Pudding Pie
Ingredients
Pie Base
- 1 crust pre-made graham cracker crust
Filling
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 3 large eggs
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 2 tablespoons butter
Topping
- to taste whipped cream for topping
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in the milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- Once thick, remove from heat. Stir in lemon juice, lemon zest, and butter until smooth.
- In a separate bowl, beat the eggs. Slowly add a few spoonfuls of the hot mixture to the eggs to temper them, then stir the egg mixture back into the saucepan.
- Return to heat and cook for another 2-3 minutes, stirring continuously.
Baking
- Pour the lemon mixture into the graham cracker crust and smooth the top.
- Bake in the preheated oven for 10 minutes.
Cooling and Serving
- Let the pie cool, then refrigerate for at least 2 hours before serving.
- Top with whipped cream before serving.