Recipe courtesy of Cheryl Smith

Lemon Pie

  • Level: Intermediate
  • Total: 3 hr 55 min
  • Prep: 15 min
  • Inactive: 3 hr
  • Cook: 40 min
  • Yield: 2 pies or 1 deep-dish pie
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4 whole eggs

1 1/2 cups sugar

1 cup fresh lemon juice

1 cup heavy cream

2 pre-baked piecrusts


Preheat the oven to 350 degrees F.

Whisk the eggs, sugar, lemon juice and heavy cream together in a bowl. Strain and skim any foam.

Pour into prebaked pie shells, and bake for about 15 to 20 minutes, or until the filling just sets, and center jiggles. Cool completely.

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