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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.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 4 minutes
Total Time 4 hours 30 minutes
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.