Lemon Pie Recipes

Grandma's Lemon Pie Recipes Make Lemon Pies So Tangy Delicious, You Will Want Second Helpings

You will love these old-time lemon pie recipes. Lemons are one of the favorite fruits used in making pies. That's because the tangy, fresh taste of a lemon is perfect for pies.

Food historians agree that lemon flavored pies have been enjoyed by dessert lovers since the Medieval Era. They were often served at Elizabethan banquets and Renaissance faires, and lemon pies and tarts are still a very popular dessert today.

If you're searching for an easy pie recipe to make, you cannot beat these proven lemon pie recipes. They served Grandma well, and they will work for you too. Give them a try.

Lemon Sponge Pie Recipe

2 egg yolks, 1 cup milk, 1 cup sugar, 3 tablespoons flour, 1/2 teaspoon salt, 1 tablespoon melted shortening, 2 egg whites, baked pastry shell. Beat egg yolks until light and add milk. Mix together sugar, flour, and salt, and stir into first mixture. Add melted shortening and fold in stiffly beaten egg whites. Pour mixture into baked pastry shell and bake in moderate oven (350°F) about 40 minutes or until firm. Cover with meringue [or whipped cream].

Lemon and Apple Pie Recipe

Grated rind of 1 lemon, 2 tablespoons lemon juice, 1 cup white sugar, 1 egg yolk, 1 tablespoon melted butter, 2 tablespoons cornstarch, 1/4 cup hot water, 2 apples pared and grated. Mix well together, then add egg white, beaten stiff, and bake between crusts. —Mrs. W. A. Jones

Lemon Chiffon Pie Recipe

When you make this lemon pie recipe, be sure you make enough for second helpings!

1 level tablespoon gelatin, 1/4 cup cold water, 4 eggs, 1 teaspoonful grated lemon rind, 1 cup sugar, 1/2 cup lemon juice, 1/2 teaspoon salt.

Soak gelatin in cold water for about five minutes. Separate egg whites and egg yolks. Add one-half cup of sugar, one-half cup lemon juice, and salt to beaten egg yolks and cook over boiling water until thick. Add softened gelatin to hot egg custard. Add grated lemon rind. Cool. Beat egg whites until stiff and dry. Fold remaining half-cup of sugar into egg whites very carefully. Fold egg whites into cool egg custard. Fill baked pie shell or graham cracker pie crust. Chill in refrigerator. Garnish with whipped cream before serving.

Mock Lemon Pie Recipe

This old-fashioned mock lemon pie recipe was used by pioneer cooks when lemons were unavailable.

3 eggs, 1 cup sugar, 1-1/2 pints buttermilk, 1 teaspoon extract of lemon, 1-1/2 tablespoons flour.

Lemon Pie

Moisten a heaping tablespoonful of cornstarch with a little cold water, then add a cupful of boiling water; stir over the fire till it boils and cook the cornstarch, say two or three minutes; add a teaspoonful of butter and a cupful of sugar; take off the fire, and, when slightly cooled, add an egg well beaten and the juice and grated rind of a fresh lemon. Bake with a crust. This makes a small pie.

Lemon Pie

Two large, fresh lemons, grate off the rind, if not bitter reserve it for the filling of the pie, pare off every bit of the white skin of the lemon (as it toughens while cooking); then cut the lemon into very thin slices with a sharp knife and take out the seeds; two cupfuls of sugar, three tablespoonfuls of water, and two of sifted flour.

Put into the pie a layer of lemon, then one of sugar, then one of the grated rind, and, lastly, of flour, and so on till the ingredients are used; sprinkle the water over all, and cover with upper crust. Be sure to have the under crust lap over the upper, and pinch it well, as the syrup will cook all out if care is not taken when finishing the edge of crust. This quantity makes one medium-sized pie.

Lemon Custard Pie Recipe

Sweet milk, 1 pint; 3 eggs; 1 lemon; 2/3 cup of sugar. Mix the beaten eggs, sugar and milk together, as for a custard; remove spots, stem, and flower end from the lemon, and chop perfectly fine, and stir into the custard, and bake at once. --Mrs. Eastman, Toledo, Ohio

Remarks. --Having eaten of this pie several times while boarding there, and considering it a very nice custard pie, except in its lemon flavor, I inquired as to using lemons to flavor them without spoiling the custard, and received the above instructions from the lady herself, and can recommend it as a receipt indeed worthy of all confidence. One lemon gives a nice flavor to 3 pies. --Dr. Chase

Lemon and Raisin Pie Recipe

Two small lemons, prepared as in the [lemon custard pie recipe] above; sugar, 1 coffee-cupful; 1 egg; butter, 1 rounding tablespoonful; flour, 3 tablespoonfuls; boiling water, 2-1/2 coffee-cupfuls; raisins, 1 coffee-cupful; a little salt. Directions: Stir the flour smooth in a little cold water, and mix all, putting in the beaten egg last, not to scald it. This makes 2 or 3 pies, according to your liberality in filling or size of your plate. Bake with 2 crusts.

Lemon and Raisin Pie Recipe

Raisins, 1 pound; 1 lemon, prepared as above; sugar, 1 cup; flour, 2 tablespoonfuls. Directions: Stew the raisins 1 hour, leaving just water enough to cover them; then, having rubbed the flour smooth in a little cold water, mix all and make 3 pies.

Remarks. --Either of these lemon and raisin pie recipes may be baked with or without upper crust, as you choose, generally without. --Dr. Chase