Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1 cup fresh lemon juice (about 6–8 lemons)
- 4 large eggs
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 1 teaspoon lemon zest
Instructions
- Step 1: Preheat oven to 350°F (175°C). Prepare a 9-inch pie plate. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom and up the sides of the pie plate. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Step 2: In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 1-2 minutes.
- Step 3: Remove from heat and whisk in lemon juice, eggs, and butter pieces. Stir until butter is melted and the mixture is smooth. Stir in lemon zest.
- Step 4: Pour the lemon filling into the cooled graham cracker crust.
- Step 5: Bake for 15-20 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Step 6: Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Notes
- Store leftover pie, tightly covered, in the refrigerator for up to 3 days; its flavor actually deepens overnight.
- For a warm, comforting slice, gently reheat individual portions in the microwave for 15-20 seconds.
- Serve this tangy delight with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
- To ensure a super smooth filling, strain the lemon curd mixture through a fine-mesh sieve after Step 3 before pouring it into the crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American