Lemon Pie

lemon pie

lemon pie

Lemon Pie

This delicious summer pie is light and refreshing—and easy to make—with just the right amount of sugar to charm guests after a dinner cooked on the grill. It works equally well when baked in a square brownie pan, dusted with powdered sugar and cut into bite-sized lemon squares.

For the Pie Crust:


1¼ cups flour

¼ teaspoon salt

1/3 cups butter (softened)

About ¼ cups ice water


1) Mix the flour and salt.

2) Using a fork, work the softened butter into the mixture until tiny pebbles form.

3) One tablespoon at a time, add the ice water until a dough can form into a ball. Refrigerate for 30 minutes. Then roll out on a floured surface and place in a 9 inch pie dish.

For the Filling:


3 eggs

1 medium lemon, peeled, quartered and seeded

1 ¼ cups sugar

2 tablespoons lemon juice

¼ cup butter, melted


1)   Mix butter and sugar.

2)   Add eggs and lemon juice.

3)   Add lemon peel to taste.

4)   Bake at 350° for 25 to 30 minutes.