Easy Lemon Pie

Name: Easy Lemon Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 sheet refrigerated pie crust; 1/2 cup sugar; 2 tablespoons all-purpose flour; 4 large eggs, room temperature; 1 cup light corn syrup; 1 teaspoon grated lemon zest; 1/3 cup lemon juice; 2 tablespoons butter, melted; WHIPPED CREAM:; 1 cup heavy whipping cream; 2 tablespoons confectioners' sugar

Total Time Prep: 15 min. Bake: 40 min. + chilling

Yield 8 servings

Test Kitchen Approved

This lemon pie recipe is perfectly tart and tangy, and it's perfectly simple to make with just one bowl and a refrigerated pie crust.

Ingredients

1 sheet refrigerated pie crust
1/2 cup sugar
2 tablespoons all-purpose flour
4 large eggs, room temperature
1 cup light corn syrup
1 teaspoon grated lemon zest
1/3 cup lemon juice
2 tablespoons butter, melted
WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Directions

Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust.
Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold.
For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.

Nutrition Facts

1 piece: 475 calories, 23g fat (13g saturated fat), 147mg cholesterol, 197mg sodium, 65g carbohydrate (50g sugars, 0 fiber), 5g protein.

I’ve had this one-bowl lemon pie recipe for years. It’s my twist on chocolate French silk pie, and it's uber easy to do with refrigerated pie pastry. —Glenna Tooman, Boise, Idaho

Recipe Creator