Joanna Gaines Lemon Pie Recipe
The Joanna Gaines Lemon Pie Recipe is bright, tangy and creamy.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 –3 tablespoons cold water
For the Lemon Filling:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup unsalted butter melted
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare Crust
- Mix flour, sugar and salt. Cut in butter until crumbly. Add cold water to form dough.
Chill Dough
- Wrap dough in plastic and refrigerate for 30 minutes.
Roll Out Dough
- Roll dough on a floured surface to fit a 9-inch pie dish. Transfer and trim edges.
Bake Crust
- Preheat oven to 375°F (190°C). Bake crust 12–15 minutes until lightly golden. Cool completely.
Prepare Lemon Filling
- In a bowl, whisk sugar and eggs until smooth. Stir in lemon juice, zest, and melted butter.
Cook Filling
- Pour mixture into a saucepan and cook over medium heat, stirring constantly until thickened, about 5–7 minutes.
Fill Crust
- Pour lemon filling into the baked crust. Smooth the top with a spatula.
Chill Pie
- Refrigerate pie for 2 hours to set completely.
Prepare Whipped Topping
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Serve
- Spread whipped topping over chilled lemon pie. Slice and enjoy.
Notes
- Use fresh lemons for best flavor.
- Add a thin layer of lemon curd before filling for extra tang.
- Garnish with lemon slices or zest for presentation.
- Make mini pies for individual servings.
- Adjust sweetness to taste by reducing sugar slightly.