This is a dense lemon-flavored custard-type pie.

Cathy

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large mixing bowl cream together the butter, sugar, and flour until smooth and fluffy. Beat in eggs, one at a time, until fully incorporated. Stir in the lemon juice. Pour the mixture into the pie shell.

  • Bake in preheated oven for 35 to 40 minutes, or until filling is set and browned. Cool on wire rack.

Nutrition Facts

458 calories; protein 4.8g 10% DV; carbohydrates 67.7g 22% DV; fat 21g 32% DV; cholesterol 100.3mg 33% DV; sodium 226.1mg 9% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2003
This is a very good lemony pie. I have also made it using lime juice and lemon and lime juice and it was very good Read More
(8)

Most helpful critical review

Rating: 2 stars
09/10/2005
This pie was extremely lemony. Nine people other than myself tried the pie and only one liked it. I would not make the pie again. Read More
(5)
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/22/2003
This is a very good lemony pie. I have also made it using lime juice and lemon and lime juice and it was very good Read More
(8)
Rating: 2 stars
09/10/2005
This pie was extremely lemony. Nine people other than myself tried the pie and only one liked it. I would not make the pie again. Read More
(5)
Rating: 5 stars
08/14/2009
Delicious pie! I followed the recipe exactly. We love lemons and this is the perfect blend of sweet and tart. "3 lemons" is 1/2 cup of juice--you'll get a bit more if you microwave the lemons for about 15 seconds before squeezing. If you squeeze them too hard or press to extract the juice you might get some bitterness from the pith. A hand-held wooden reamer is best IMHO. I served it after it had cooled (just room temp) and topped with a dollop of Cool Whip and a strawberry. YUM! Read More
(2)
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Rating: 1 stars
04/27/2009
I was initially excited about this recipe-- but really disappointed with the results. We really like lemon - but this was so lemony it bordered on bitter. I think a precise measurement on lemon juice would be better than "3 lemons" -- I regret the waste of good ingredients! Read More
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