Yummy Lemon Pie

This lemon pie is essentially a classic lemon curd filling poured into a prebaked crust. No meringue, no top crust, just the citrus shine of butter-rich curd against flaky pastry. The double-boiler method is what separates a silky pie from a scrambled-egg disaster.

The order of operations matters. Whisk sugar and cornstarch dry first so the cornstarch disperses evenly. Add boiling water slowly while stirring, which activates the cornstarch and thickens the base before any eggs hit the pan. Only then do the egg yolks go in.

The gentle heat from the double boiler keeps the eggs below 180F (82C), well under their scrambling temperature. Add the butter, lemon juice, and zest at the end. Adding acid early can break the cornstarch bond and leave you with a runny filling.

Pour into a baked pie shell and let it set at room temperature, then chill until firm. The filling needs at least 4 hours to firm up properly. Cut too soon and it slumps onto the plate.

Chef Tips

• Use fresh lemon juice, never bottled. The bottled stuff tastes flat and one-dimensional, and you can taste the difference in something this lemon-forward.
• Strain the finished filling through a fine sieve before pouring into the crust. It catches any cooked egg bits and gives you a glassy-smooth surface.
• Press plastic wrap directly onto the filling surface as it cools to prevent the skin that otherwise forms on top.

Variations

• Top with stiffly beaten meringue and brown under the broiler for a classic lemon meringue pie.
• Swap lemons for limes for a key lime pie cousin.
• Stir in 1 tablespoon of orange zest along with the lemon zest for a citrus-blend filling.