Go Back
Print Recipe
0 from 0 votes

Lemon Cream Pie


  • 1 ¼ cups sugar
  • ¼ cup cornstarch
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups water
  • 3 egg yolks lightly beaten
  • 2 tablespoons butter cubed
  • 1 ½ teaspoons grated lemon zest
  • cup freshly squeezed lemon juice


  • Bake and cool a single 8-9 inch pie crust.
  • For the filling:
  • Combine the sugar, cornstarch, flour and salt in a large, heavy-bottomed saucepan. Gradually stir in water until smooth. Cook, stirring constantly over medium-high heat until thickened. Reduce heat and cook, stirring constantly, for an additional 2 minutes.
  • Remove pan from the heat. Ladle out a small amount of hot filling and slowly stir it into the egg yolks. Repeat two more times, then pour the egg mixture into the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 more minutes. Remove the pan from the heat. Stir in cubed butter and lemon zest. Gradually stir in lemon juice until combined. Pour into the baked crust.
  • Allow to cool on a wire rack then refrigerate until firm enough to slice. Garnish with fresh whipped cream.