Lotta Lemon Pie

“IT IS PROBABLE THAT THE LEMON IS THE MOST VALUABLE OF ALL FRUIT FOR PRESERVING HEALTH.”  Maud Grieve: A Modern Herbal (1931).

Lotta Lemon Pie | From My Sweet Heart

Ahhhh Maud….I hope you are right!  Then there’s all the more reason we should all eat this sweet, creamy, tangy pie …and often!  It’s not that there’s a crazy amount of lemon in this pie that makes it so good.  But it’s what’s going on in the layers that makes it incredible.  The most concentration of tangy lemon flavor is in the crust.  The lemon cream is light and sweet.  And then the whipped cream on top is only kissed with the zest of the lemon.  So each bite has you puckering, savoring, licking your lips and digging in for more!  The secret to the tart, lemony crust is……

 

…..lemon thins!  They are used in place of graham crackers for this crust.  And while it is pretty tart, it’s mellowed out by the sweet creamy filling and the cool, lightly sweetened whipped cream!  A perfect and refreshing summer dessert!

Lotta Lemon Pie | From My Sweet Heart

Ok….to enjoy the medicinal properties of this lemony treat you will need…

 

Yields: one 9″ pie; 8-10 servings

Level of Difficulty:  easy

FOR THE CRUST:

  • 1 1/3 package of lemon thins (7.25 oz)
  • 2 TABLESPOONS of granulated sugar
  • 1 TABLESPOON of freshly grated lemon zest
  • 4 TABLESPOONS of unsalted butter, melted

Preheat the oven to 350°F.   Place the cookies in a food processor and pulse until finely crushed.  Transfer to a mixing bowl.  Add sugar and zest and mix with a fork until combined.  Add the butter and incorporate until the mixture clings together. (You may add more butter if the mix is too dry.  And I always reserve a few cookies to crumble if the mix is too wet.)  Press the crumbs along the bottom and up the sides of a 9 inch pie plate.  Bake until lightly browned, about 8-10 minutes.  Cool on a rack to room temperature.

 

Lotta Lemon Pie | From My Sweet Heart

 

FOR THE FILLING:

  • 3 egg yolks
  • 1 can (14oz) sweetened condensed milk
  • 2/3 cup of fresh lemon juice, strained
  • 1 TABLESPOONS of freshly grated lemon zest

With a hand mixer, beat the egg yolks on medium high speed until light and fluffy, about 3-5 minutes.  Continue beating while you slowly pour in the sweetened condensed milk.  Beat until thick and creamy about 3 minutes.  Add the lemon juice and zest and continue to beat on medium low until combined.  Pour the filling into the cooled crust.  Bake until the pie is set but still jiggly in the center, about 10-12 minutes.  Cool on a rack to room temperature.  And then chill 3-4 hours or overnight.

 

Lotta Lemon Pie | From My Sweet Heart

FOR THE WHIPPED CREAM:

  • 2 cups of heavy cream
  • 4 TABLESPOONS of confectioners sugar
  • 2 TABLESPOONS of freshly grated lemon zest
  • 2 teaspoons of pure vanilla extract

In your mixer, beat the cream to soft peaks.  Add the powdered sugar, zest and vanilla.  Continue beating to medium peaks.  You may serve along side the pie.  Or layer or pipe onto the pie.

Enjoy!

:-)

 

Comments

  1. says

    Anne, I love the quotes that you add to the top of your posts. This pie sounds so refreshing. I love the tartness of lemons, and this sounds so perfect for that. I will have to try using lemon thins for crust, sounds great!

    • Anne says

      I love lemon pies, too. But I like this one especially because it has lemon in every layer! Thanks Stephanie! : )

  2. says

    Wowsa, that is one pretty dessert. Love this one. I bet this tastes even better than it looks. Would be dangerous here, I’d eat the whole thing.

    • Anne says

      Thanks Kim! That’s a great comment….cuz I feel like most things taste way better than how I photograph them! Definitely refreshing! : )

  3. says

    Anne, you are a GENIUS! I love this pie!

    My father loves lemon meringue pie and I wanted to make him something different on his birthday…this may be it! (that and homemade cheese-itz). His birthday is in March….

    In the mean time, I’m bookmarking this baby! As soon as I get on Food Buzz, I’m buzzing it, too! BRAVO!

    • Anne says

      Ann….my dad’s favorite pie was lemon meringue, also! I bet you could do this and use lemon zested meringue instead of whipped cream! And those homemade cheez-its….I bookmarked that one, too! Glad to have you back! : )

  4. says

    I think I gained 5 lbs just from looking at this pie… it looks positively sinful.
    I’m a huge fan of anything lemony, so this is right up my alley, lemony cookie crust and all. I must get my hands on some lemon thins so I can make this pie for myself (even though I will probably gain 15 lbs if I eat it)

    • Anne says

      Ooooooh! If I were a really GOOD sneaky ninja…..I would have tossed some coconut in there somewhere! This was heavenly….and I hope you try it! : )

  5. says

    SUCH a great idea to use lemon thins as the crust. Did you get them from TJ’s??? I like theirs … and I KNOW I’d like this pie! No, no, no… I’d LOVE this pie!

    • Anne says

      Hello Ms. Tif. I used lemon thins I found at the Giant. I didn’t get to TJ’s this weekend….but I will certainly pick some up next time to have them on hand. This was almost my farewell to summertime pie! : (

  6. says

    I love lemon! And I love lemon pies. This looks like a nice refreshing change from the lemon meringue pie (which is usually the only lemon pie I make). I’ll have to give this one a try for sure!

    I also absolutely adore this crust! I am going to start making all my pies with this crust.

    • Anne says

      Russell….the best and most lemony part of this pie was the crust! I’ve recently purchased boxes of thin wafers cookies in various flavors like orange and ginger. I think they are an interesting alternative to always making a graham cracker crust. Unless of course…..we are using YOUR HOME MADE graham crackers as the base!!! ;- )

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