A bright and zesty lemon pie with a smooth, creamy texture and a buttery crust—like sunshine in every bite!
Ingredients
For the Pie Filling:
- 2 whole lemons (seeded, cut into chunks, peel included)
- 1 ¼ cups granulated sugar
- 4 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Crust:
- 1 pre-made pie crust (or homemade, blind-baked)
- OR 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted butter
For Garnish:
- Powdered sugar (for dusting)
- Whipped cream
- Lemon slices or zest
Instructions
1️⃣ Prepare the Crust:
- If using a traditional pie crust, pre-bake it at 375°F (190°C) for 10 minutes, then let it cool.
- For a graham cracker crust, mix crumbs, sugar, and melted butter, then press into a pie dish and bake at 350°F (175°C) for 8 minutes. Let cool.
2️⃣ Make the Lemon Filling:
- Preheat oven to 350°F (175°C).
- In a blender, add lemon chunks (yes, peel included!), sugar, eggs, melted butter, vanilla, and salt.
- Blend until completely smooth and creamy.
3️⃣ Assemble & Bake:
- Pour the lemon filling into the prepared crust.
- Bake for 40–45 minutes, until the filling is set and slightly golden on top. The center should jiggle slightly but firm up as it cools.
4️⃣ Cool & Serve:
- Let cool completely before slicing. Chill for at least 2 hours for the best texture.
- Dust with powdered sugar, add a dollop of whipped cream, and garnish with lemon zest or slices.
💛 Enjoy this bright and tangy Golden Sunburst Pie with a cup of tea or iced lemonade! 🍋☀️