Lemon Supreme Pie
Lemon Supreme Pie
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Easy Lemon Pie
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
Scale
- 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
Instructions
- Preheat the oven to 350°F. Unroll the refrigerated pie crust into a 9-inch pie plate. Flute the edges for a decorative touch, then refrigerate while you prepare the filling. Editor's Tip: Don't skip refrigerating the crustchilling the crust helps prevent it from shrinking in the oven.
- In a bowl, mix the sugar and flour until blended. Whisk in the eggs, corn syrup, lemon zest, lemon juice and melted butter until the mixture is well combined.
- Pour the filling into the prepared crust. Place the pie on a lower oven rack and bake until the filling is golden brown and thickened, about 40 to 45 minutes. Editor's Tip: Cover the edges loosely with foil during the last 15 minutes to prevent overbrowning.
- Remove the pie from the oven and cool on a wire rack for one hour. Then, cover and refrigerate the pie for at least two hours or until cold.
- In a bowl, beat the heavy whipping cream until it begins to thicken. Add the confectioners' sugar and continue to beat until soft peaks form. Top the pie with the whipped cream and serve.
