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Lemon Pudding Pie

A refreshing dessert with a perfect balance of sweet and tangy flavors, ideal for warm days and any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 300 kcal

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.

Notes

For best flavor, use fresh lemons. Ensure you mix thoroughly to avoid lumps. Let the pie cool completely before refrigerating for a good set.
Keyword Baking, Dessert, lemon pie, pudding pie, refreshing dessert