Lemon Butter Cream Pie Recipe

Name: Lemon Butter Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 cup sugar; 2 eggs; 2 egg yolks; 6 tablespoons lemon juice; 2 teaspoons lemon rind, grated; 1 (8 inch) pie shells, baked; 2 egg whites; 1/8 teaspoon salt; 1/4 cup sugar

Servings: persons

1
Cream butter and sugar until light and fluffy.
2
Add eggs and yolks, one at a time, beating well after each addition.
3
Blend in lemon juice and rind.
4
Cook in double boiler over hot water, stirring constantly, until thickened. Cool slightly.
5
Pour into cool pie shell.
6
Add salt to egg whites, and beat until frothy.
7
Beat in sugar, a tablespoon at a time, continuing to beat mixture will hold soft peaks.
8
Spread over filling, sealing carefully to crust.
9
Bake at 325, for 12-15 minutes, or until nicely brown.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, 1 cup sugar, 2 eggs, 2 egg yolks, and more.

Yes, Lemon Butter Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Butter Cream Pie

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