Are you ready to tantalize your taste buds with a dessert that perfectly balances sweet and tart? Look no further than this delightful Lemon Pie with Sugar Cookie Crust! This American classic is not just a treat for the eyes; it’s a burst of sunshine in every bite, thanks to its zesty lemon filling nestled in a buttery, melt-in-your-mouth sugar cookie crust. Whether you're hosting a summer gathering or simply craving a slice of something sweet, this recipe will have everyone coming back for seconds. Get ready to impress your friends and family with a dessert that’s as easy to make as it is irresistible!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- Sugar cookie dough
- 1 cup lemon juice
- 1 cup sugar
- 4 large eggs
- 1/4 cup all-purpose flour
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch pie dish by lightly greasing it with butter or non-stick cooking spray.
- Roll out the sugar cookie dough into a circular shape slightly larger than the pie dish. Carefully transfer the dough to the pie dish, pressing it evenly across the bottom and up the sides. Trim any excess dough hanging over the edges.
- Blind bake the crust by covering the dough with parchment paper and filling with pie weights or dried beans. Bake for 10-12 minutes until the edges start to turn golden.
- While the crust is pre-baking, prepare the lemon filling. In a medium mixing bowl, whisk together sugar, eggs, lemon juice, and all-purpose flour until smooth and well combined.
- Remove the crust from the oven, carefully take out the pie weights and parchment paper. Pour the lemon filling directly into the partially baked sugar cookie crust.
- Return the pie to the oven and bake for an additional 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and allow the pie to cool completely at room temperature for about 1-2 hours. The filling will continue to set as it cools.
- Once cooled, dust the top of the pie generously with powdered sugar using a fine-mesh sieve.
- Refrigerate for at least 2 hours before serving to allow the filling to fully set and develop its flavors.
- Slice and serve chilled. Store any leftovers in the refrigerator, covered, for up to 3-4 days.
Tips
- Chill Your Dough: For easier handling, chill the sugar cookie dough for about 15 minutes before rolling it out. This will help prevent it from sticking and make it easier to transfer to the pie dish.
- Prevent Sogginess: Blind baking the crust is crucial to avoid a soggy bottom. Make sure to weigh it down with pie weights or dried beans to keep the crust from puffing up.
- Perfectly Set Filling: To check if the lemon filling is done, look for a slight jiggle in the center. It will firm up as it cools, so don’t worry if it seems a bit soft when you first take it out of the oven.
- Dusting with Powdered Sugar: For a beautiful finish, use a fine-mesh sieve to dust the top of your pie with powdered sugar. This adds an elegant touch and balances the tartness of the lemon.
- Make Ahead: This pie can be made a day in advance. Just ensure it’s properly chilled in the refrigerator to allow the flavors to meld and the filling to set perfectly.
- Serving Suggestions: Consider serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 110mg
