Lemon Butter Pie
This Lemon Butter Pie is a refreshing and indulgent dessert with a tangy lemon filling and buttery richness. Nestled in a graham cracker crust, this easy no-bake icebox pie is the perfect treat for citrus lovers. Whether served chilled or frozen, this dessert offers an incredibly smooth texture with bold lemon flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
For the Lemon Butter Filling:
- ½ cup fresh lemon juice
- 3 large eggs
- 1 large egg yolk
- ¾ cup granulated sugar
- 1 cup unsalted butter, cut into 1-tablespoon pieces, firm but not cold
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs with melted butter until evenly moistened.
- Press the mixture into the bottom and sides of a 9-inch pie dish, forming a crumbly crust.
- Bake for 8 minutes, then set aside to cool completely.
2. Make the Lemon Butter Filling:
- In a saucepan, whisk together lemon juice, eggs, egg yolk, and sugar.
- Cook over medium heat, stirring constantly, until the mixture thickens and reaches 140°F (60°C) on an instant-read thermometer.
- Remove from heat and gradually add the butter pieces, stirring until fully incorporated and smooth.
3. Assemble the Pie:
- Pour the lemon butter filling into the cooled graham cracker crust.
- Refrigerate for at least 4 hours, or until set.
4. Serve:
- Slice and serve chilled, or allow the pie to sit at room temperature for a few minutes before serving.
Notes
- For extra texture, top with a light meringue after chilling.
- Want a citrus twist? Use lime or orange juice instead of lemon.
- Gluten-free option: Use gluten-free graham cracker crumbs for the crust.
Find it online: https://avarecipe.com/lemon-butter-pie/
