Old-Fashioned Lemon Pie recipe

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Ingredients

1 ½ cups graham cracker crumbs
4 tablespoons unsalted butter, softened
2 tablespoons white sugar
2 teaspoons unflavored gelatin
3 tablespoons hot water
⅔ cup white sugar, divided
¼ cup fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon salt
3 large eggs, separated
¾ cup heavy cream

Nutrition Info

301.9 calories
carbohydrate: 33.4 g
cholesterol: 115.6 mg
fat: 17.5 g
fiber: 0.5 g
protein: 4.5 g
saturatedFat: 9.6 g
servingSize: -
sodium: 204.9 mg
sugar: 25 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine graham cracker crumbs with softened butter and sugar in a bowl thoroughly using the back of a fork. Firmly pat the mixture onto the bottom and sides of a 9-inch pie pan.

  2. Soften gelatin in water for 5 minutes. Combine with 1/3 cup sugar, lemon juice, lemon zest, and salt in the top of a double boiler. Beat egg yolks lightly and stir into the lemon mixture. Cook over boiling water, stirring constantly, until thickened, 5 to 8 minutes. Let cool, 10 to 15 minutes.

  3. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into the lemon filling.

  4. Beat egg whites with remaining sugar until stiff. Fold into the lemon filling. Pour into the prepared crust and refrigerate for 3 to 4 hours before serving.

Recipe Yield

1 9-inch pie

Recipe Note

From my mother's personal collection of pie recipes, this is a light, smooth, old-fashioned lemon pie. It has been a family favorite for many years!

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