Craving a slice of sunshine on a plate? Then look no further! This Joanna Gaines-inspired lemon pie recipe is the perfect blend of tangy, sweet, and utterly delicious. It's surprisingly easy to make, even for beginner bakers, and the result is a homemade dessert that will impress your family and friends. Forget those store-bought pies; this recipe is your ticket to creating a truly special, heartwarming treat. This easy recipe is perfect for adding a touch of Magnolia charm to your next gathering. Let's get baking!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Lemon Filling:
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 ½ cups fresh lemon juice (about 6-8 lemons)
- 4 large eggs
- 2 tablespoons lemon zest
- 4 tablespoons unsalted butter, cut into pieces
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes, or until lightly golden.
Making the Lemon Filling:
- Whisk dry ingredients: In a medium saucepan, whisk together the sugar, flour, and salt.
- Add lemon juice and zest: Gradually whisk in the lemon juice and lemon zest until smooth.
- Cook the mixture: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Reduce heat to low and simmer for 1 minute, stirring continuously.
- Temper the eggs: In a separate bowl, whisk the eggs lightly. Gradually whisk in about ½ cup of the hot lemon mixture to temper the eggs. This prevents the eggs from scrambling when added to the hot mixture.
- Combine and cook: Pour the tempered egg mixture into the saucepan with the remaining lemon mixture. Cook over low heat, stirring constantly, until the filling thickens further. The filling should coat the back of a spoon.
- Stir in butter: Remove from heat and stir in the butter until melted and incorporated.
- Pour into crust: Pour the lemon filling into the pre-baked pie crust.
Baking and Cooling:
- Bake: Bake for 15-20 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Refrigerate for at least 2 hours for best results.
Tips and Variations:
- For a richer flavor, use Meyer lemons.
- Add a tablespoon of vanilla extract to the filling for an extra touch of sweetness.
- Garnish with fresh berries, whipped cream, or a sprinkle of powdered sugar before serving.
- If you’re short on time, use a store-bought pie crust.
Nutritional Information (per serving, approximate):
Calories: 350-400 | Fat: 20-25g | Carbohydrates: 45-50g | Protein: 4-5g
This recipe delivers a delicious and easy-to-make lemon pie, perfect for any occasion. The tangy lemon filling and buttery crust create a delightful balance of flavors that will leave you craving more. Enjoy this taste of homemade happiness!