World’s Best Lemon Pie


– Dough for single-crust pie – 1 cup sugar – 1/4 cup cornstarch – 3 tablespoons all-purpose flour – 1/4 teaspoon salt – 2 cups water

– 3 large egg yolks, beaten – 1 tablespoon butter – 1/4 cup lemon juice – 1 teaspoon grated lemon zest


– 3 large egg whites, room temperature – 1/4 teaspoon salt – 1/2 cup sugar

Method of preparation:

1. Roll dough to a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. To 1/2 in, beyond plate rim, flute edge. Refrigerate 30 min. Start with a 425° oven.

2. Foil crust twice. Fill with dried beans, grains, or pie weights. Bake 20–25 minutes on a lower oven rack until golden brown. Bake till bottom is golden brown, 3-6 minutes longer, without foil or weights. Wire-rack-cool. Lower oven temperature to 350°.

3. Mix sugar, cornstarch, flour, and salt in a medium pot. Add water slowly. Stir over medium heat until thickened and bubbling. Continue cooking and stirring for 2 minutes on low. 

4. Put egg yolks into the pot after stirring 1 cup hot mixture. Boil. Cook/stir for 2 minutes. Stop cooking. Smoothly combine butter, lemon juice, and zest. Fill the pie crust.

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