easy peasy lemon squeezy

This is the pie I made my dad for his 86th birthday. It turns out, also for his 85th birthday. See the NOTE at bottom of the post.  What can I say? It’s easy, it’s quick and it’s delicious!

It was made even easier when Connor spent the night before and he readied the pie crust for me. He is a master at lining a pie pan with dough, crimping, and blind baking it. Seriously, look at that! Pure Perfection!

Easy-Peasy Lemon Pie with Sweetened Whipped Cream

• Purchased pie crust dough
• 4 large eggs
• 1 cup sugar
• 1/2 cup honey Greek yogurt or sour cream
• Zest of 1 large or 2 medium lemons
• 3/4 cup fresh lemon juice
• 1/4 teaspoon salt
• Sweetened whipped cream

Preheat oven to 375 degrees. Place pie crust dough in pie pan, crimp edges, and poke with a fork. Line crust with aluminum foil; leaving a slight overhang. Fill crust with pie weights, dried beans, or uncooked rice. Blind bake until set, about 18 minutes. Gently lift out the foil with weights, and set it aside. Bake without foil and weights for another 5 to 7 minutes or until golden. Cool on a rack.

Reduce oven temperature to 350 degrees and place a piece of foil on the lowest oven rack (to catch potential drips).

In a large bowl, whisk eggs, sugar, yogurt, salt, and zest; gradually whisk in lemon juice.

Pour mixture into prebaked crust.

Bake until filling is just set, 30 to 35 minutes. Cool completely and then cover with plastic wrap and refrigerate until cold.

Slice and serve with sweetened whipped cream.

Serves 8

NOTE: It turns out that this pie is so easy, that I’ve posted it before. I didn’t realize it was the same pie that I made for Dad last year. The only difference is that last year’s pie used Meyer lemons instead of Lisbon lemons. Oh well, I already had this post locked and loaded before I figured it out, so I’m leaving it here anyhow. That’s how much I love lemon pie!

Save

Save

Save

Save