Refreshing Easy Lemon Pudding Pie Recipe

Ready in: 4 hours 30 minutes · Serves: 8 · Technique: Baking · Storage: Up to 3 days in the refrigerator.

Quick Answer

This Easy Lemon Pudding Pie brings a refreshing zest to your holiday dessert table with its creamy filling and buttery crust.

As the crisp autumn air starts to fill New York City, my thoughts shift towards festive gatherings and heartwarming desserts. This Easy Lemon Pudding Pie captures the essence of the season with its bright, zesty flavor—making it the perfect addition to your Thanksgiving and Christmas celebrations. The combination of a buttery crust, creamy lemon filling, and a dollop of homemade whipped cream creates a sensation that is both refreshing and indulgent.

A Delightful Holiday Dessert

This pie is not just a treat for the taste buds, but also a beautiful centerpiece for your holiday gatherings, evoking memories of laughter and joy shared with loved ones.

Why You’ll Love This Recipe

• Bright and zesty flavor that perfectly captures the essence of autumn.
• Easy to make with simple ingredients—perfect for holiday gatherings.
• Can be prepared in advance, allowing you to enjoy time with family and friends.
• Balances sweetness and tartness for a refreshing dessert experience.
• A beautiful centerpiece for your Thanksgiving and Christmas table.

Ingredients

Here’s what you’ll need to prepare this delicious Easy Lemon Pudding Pie:

For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the lemon filling:

• 1 cup granulated sugar
• ⅓ cup cornstarch
• ¼ teaspoon salt
• 2 ¾ cups water
• 3 large egg yolks, lightly beaten
• ½ cup fresh lemon juice (about 3-4 lemons)
• 1 tablespoon lemon zest (from the same lemons)
• 2 tablespoons unsalted butter

For garnish:

• Whipped cream (homemade or store-bought)
• Lemon slices and zest

How to Make Easy Lemon Pudding Pie (Step-by-Step)

Follow these simple steps to create your Lemon Pudding Pie, a delightful treat that’s both refreshing and indulgent.

Step 1: Prepare the Crust

Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter and ¼ cup of granulated sugar. I like to use a fork to ensure the crumbs are thoroughly moistened. When the mixture resembles wet sand, press it firmly into the bottom and sides of a 9-inch pie pan, creating an even layer. Bake for about 8–10 minutes until golden and fragrant. The nutty aroma will fill your kitchen as it bakes.

Step 2: Make the Lemon Filling

In a medium saucepan, whisk together 1 cup of sugar, ⅓ cup of cornstarch, and ¼ teaspoon of salt. Gradually stir in 2 ¾ cups of water, ensuring there are no lumps. Cook this mixture over medium heat, stirring constantly until it comes to a gentle boil and thickens—it should take about 5 minutes. The steam will release a wonderful tart scent that should invigorate your senses.

Step 3: Add the Egg Yolks

In a separate bowl, lightly beat 3 large egg yolks. Once the pudding mixture thickens, slowly whisk a small amount of the hot mixture into the egg yolks to temper them. This step is crucial to avoid scrambling the eggs. Then, pour the egg yolk mixture back into the saucepan. Stir in ½ cup of fresh lemon juice, 1 tablespoon of lemon zest, and 2 tablespoons of unsalted butter. Cook for another minute until the butter is melted and everything is well combined. The filling should be glossy and smooth—pour this delightful mixture into your pre-baked crust.

Step 4: Chill the Pie

Allow the pie to cool at room temperature for about 30 minutes, then cover it with plastic wrap and refrigerate for at least 4 hours or overnight. This step is crucial for the filling to set beautifully and get that perfect slice.

Step 5: Serve

Once chilled, cut a generous slice of your Lemon Pudding Pie. Top with a dollop of whipped cream and garnish with thin lemon slices and a sprinkle of lemon zest for that extra pop of color.

Common Mistakes to Avoid

• Skipping the tempering step: This could lead to scrambled eggs instead of a smooth filling.
• Not cooling the pie properly: Rushing this step can result in a runny filling.
• Using bottled lemon juice: Fresh juice makes a significant difference in flavor.

Tips and Tricks for Success

• For an even zestier kick, use a little extra lemon juice or zest.
• If you prefer a sweeter pie, increase the sugar in the filling slightly.
• This pie can be made a day ahead, making it a perfect make-ahead dessert for your holiday gatherings.

Variations

• Substitute a graham cracker crust with a traditional pie crust or an almond flour crust for a gluten-free option.
• Add fresh berries on top for a fruity twist.
• Incorporate a layer of fresh meringue on top for a different texture.

How to Serve

• Top with a dollop of homemade or store-bought whipped cream.
• Garnish with thin lemon slices and a sprinkle of lemon zest for added color.
• Serve chilled for the best flavor experience.

Make Ahead and Storage

• Make Ahead: This pie can be prepared a day in advance for convenience.
• Storage: Store any leftovers in the refrigerator for up to 3 days, covering securely with plastic wrap.
• Reheating: The pie is best served chilled and does not require reheating.
• Freezing: Not recommended as the texture may change after thawing.

Recipe Notes / What I Learned

Making this Lemon Pudding Pie taught me that the balance between tartness and sweetness can evoke such joyous memories of family gatherings around the holidays. Each slice serves as a reminder of the importance of simplicity in baking during this bustling season, allowing flavors to shine while bringing loved ones together.

Yield and Serving Size

Yield: 8 · Serving Size: 1 slice

Nutrition Snapshot

Estimated Nutrition Per Serving: ~250 calories · 3g protein · 34g carbs · 12g fat

Amberly Vahn

Refreshing Easy Lemon Pudding Pie

This Easy Lemon Pudding Pie brings a refreshing zest to your holiday dessert table with its creamy filling and buttery crust.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Chill Time 4 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Group: Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 cup granulated sugar
• ⅓ cup cornstarch
• ¼ teaspoon salt
• 2 ¾ cups water
• 3 large egg yolks, lightly beaten
• ½ cup fresh lemon juice (about 3-4 lemons)
• 1 tablespoon lemon zest (from the same lemons)
• 2 tablespoons unsalted butter
• Whipped cream (homemade or store-bought)
• Lemon slices and zest

Equipment

• Mixing bowl
• Saucepan
• Whisk
• Pie pan
• Plastic wrap

Method

 

1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom and sides of a 9-inch pie pan, and bake for 8–10 minutes until golden and fragrant.
2. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water and cook over medium heat, stirring constantly until it thickens and comes to a gentle boil, about 5 minutes.
3. Lightly beat egg yolks in a separate bowl. Slowly whisk a small amount of the hot mixture into the egg yolks, then return the mixture to the saucepan. Stir in lemon juice, lemon zest, and butter, cooking for another minute until well combined.
4. Pour the lemon filling into the pre-baked crust. Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight to set.
5. Once chilled, slice the pie and top with whipped cream and garnish with lemon slices and zest.

Notes

Ensure to temper the egg yolks properly to avoid scrambling. Always use fresh lemon juice for the best flavor.

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