Sunny Lemon Pie

This lemon pie bakes into a silky, golden custard that’s part lemon curd, part cream pie, and entirely its own thing. Fresh lemon juice and orange juice give the filling a bright citrus punch, while heavy cream and extra egg yolks make it rich and smooth without any cornstarch or gelatin.

The key technique is mixing slowly. You want everything combined without creating bubbles or froth. Air in the filling means a bumpy, cracked surface instead of that smooth, deep golden top.

Prebake the crusts for just five minutes before pouring in the filling. This sets the pastry enough to hold the liquid without going soggy during the longer bake.

Cool thoroughly before slicing. The custard firms up as it cools and cuts cleanly once it’s completely set.

Pro Tips

• Use fresh-squeezed lemon juice and orange juice. Bottled juice tastes flat and won’t give you that bright, sunny flavor.
• Beat on the lowest speed or whisk gently by hand. The goal is no foam at all on the surface.
• The filling is done when the top turns a deep golden color and the center has a slight jiggle, not a slosh.
• This recipe makes two full pies, so it’s ideal for gatherings or holidays.

Variations

• Use lime juice in place of lemon for a sunny lime pie with the same creamy custard base.
• Top chilled slices with lightly sweetened whipped cream and a sprinkle of lemon zest.
• Add a tablespoon of limoncello to the filling for an adults-only twist.