How to Make Lemon Pie

Discover how to make lemon pie, and you'll have a dessert that reaches the perfect balance between tart and sweet. When choosing lemons, make sure they feel heavy (it means they're full of juice), have a relatively thin skin (so you know that weight is pulp, not thick rind), and are uniformly yellow. To get the most juice out of lemons, bring the fruit to room temperature and roll them firmly on the counter with the palm of your hand, pressing down on fruit and breaking up the internal membranes. The zest (a.k.a. the rind or peel) of the lemon contains intense citrus flavor. When removing the zest with a grater or a microplane, only scrape the bright yellow part of the peel; the white part underneath (referred to as the pith) is very bitter. While lemon is of course the star, there are a handful of other ingredients that make a lemon pie come together. Sugar and corn syrup balance the tartness; eggs provide volume; cream cheese adds creaminess; and cornstarch helps thicken the filling.
-Hi everyone, I'm Judith. Well today, I'll be showing you how to make a beautiful citrusy fresh and light lemon dream pie. So, what you'll need for this is 1 package or 8 ounces of cream cheese, softened; 3/4 cup of sugar, divided; 3 eggs, divided; 1 9-inch unbaked pie crust; 3/4 cup of light corn syrup; 1/3 cup of lemon juice; 2 tablespoons of butter or margarine melted, today, we'll be using butter; 1 tablespoon of corn starch; 2 teaspoon of lemon peel grated; and whipped cream or whipped topping, we'll be using whipped cream and some lovely fresh berries. Alright, so first things first, we have preheated our oven to 350 degrees Fahrenheit, so that is getting nice hot for our pie. So, what we first wanna do is add in this lovely soften cream cheese, so make sure to take out the fridge before you start cooking with it and let it get to room temperature to soften. Into that, we'll add in a quarter of our sugar. So, we've divided our sugar into 3 separate batches because, we'll be using that 3 separate times, and we'll add in 1 egg into our bowl there. So, with your hand whisk or with your mixer, we're just gonna put that on and we're gonna get all those ingredients joined together. So, try and get all of the lumps out of your mixture. So, it's nice soft, smooth and creamy. You might have to go around the edges a little beautiful, exactly how we want it, nice soft, creamy, light, like so. So, let's get our pie crust right here. Obviously, if you wanna make your own pie crust at home, that's nice, but we have a nice prepared one here and all we gonna do is put this into the bottom of our pie crust, so this will be the bottom layer, the lovely texture after it has come out the oven. That's it. So, get your spatula and you can spread that around nicely on the bottom there like so, a lovely first layer for our lemon dream pie. So, and you can use the same bowl and will continue with the rest of our ingredients. So, into this bowl our other quarter cup of sugar, our lemon peel, corn starch is in there too. That's gonna bind it together nicely. Corn syrup there, which will give that lovely sweetness to the pie and actually helps with the consistency too, the texture, that lovely lemon juice as well and that's gonna be the baste of our lovely smelling pie and the remaining 2 eggs go in there too and this fantastic melted butter, alright, and we're gonna give that a nice whisk altogether, great, so once that is all bounded together nicely, we're gonna layer that on top of our first layer, stir that in there, that's very nice. Alright. Let's get pie [unk]. We can just pour that over to the top there, beautiful, and you can smell that lemon, citrusy smell from here. It's really, really nice. Nice fresh dessert after a meal like so, and we're just gonna top that with a little bit of our remaining sugar, so on the top it goes and cool it in, that should do it and not too much. Alright, so there you go, how easy was that? Now that goes in the oven at 350 degrees Fahrenheit for 50 to 55 minutes until it is set. Well, our lemon dream pie is ready. We let it cool after being in the for about 55 minutes and it's just about set now. It should be a little bit squidgy still because it has a nice soft center. So, we'll cut that open. Oh, lovely, and that smell of citrus and lemon in the kitchen is just beautiful. I'm gonna give myself a nice big piece there. I'm gonna pick, and then you serve that with a little bit of whip cream and berries and you're good to go. So, if it's still oozing a little bit that's alright. You might wanna leave it in the oven for a little bit longer, but that's fine. Oh lovely. Actually quite like when it's a little bit liquidy. Serve that with a little bit of cream there, lovely and don't forget some berries there with some nice strawberries to go with that lemon beautifully. So, there you everyone, that is how you make lemon dream pie.

What You'll Need

  • 1  8  ounce package cream cheese, softened

  • 3/4  cup sugar, divided

  • 3   eggs, divided

  • 1  9  inch unbaked pie crust

  • 3/4  cup Karo® Light Corn Syrup

  • 1/3  cup lemon juice

  • 2   tablespoons butter OR margarine, melted

  • 1   tablespoon Argo® OR Kingsford® Corn Starch

  • 2   teaspoons freshly grated lemon peel

  •  Whipped cream OR whipped topping

  •  Fresh berries

Step By Step

PREHEAT oven to 350 degrees F.
BEAT cream cheese, 1/4 cup sugar and 1 egg with an electric mixer in a small bowl, until smooth. Spread evenly in bottom of pie crust.
USING same bowl, beat 1/4 cup sugar, remaining 2 eggs, corn syrup, lemon juice, butter, corn starch and grated lemon peel until well blended. Pour over cream cheese layer. Sprinkle remaining 1/4 cup sugar evenly over filling.
BAKE 50 to 55 minutes or until filling is puffed and set. Cool on wire rack. To serve, top with whipped cream.

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