Dessert

Lemon Jelly Pie

Name: Lemon Jelly Pie
Prep time: 10 min
Cook time: 45 min
Total time: 2 h 55 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 pcs unbaked pie crust 9-inch (23cm); 3 pcs large egg; 1 cup light corn syrup; 60 ml lemon juice freshly squeezed; 1 tbsp lemon zest finely grated; 2 tbsp unsalted butter melted; 0.5 cup heavy cream chilled; 2 tbsp light corn syrup

This simple custard pie features a bright, tangy lemon filling that bakes to a smooth, jelly-like consistency. Served chilled with a lightly sweetened whipped cream, it's a classic dessert with a refreshing flavor.

An original recipe by Forkin

Total time: 2 hr 55 min
Serves: 8
Difficulty: Easy
Per serving: 378 kcal

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Filling

1 pcsunbaked pie crust, 9-inch (23cm)
3 pcslarge egg
1 cuplight corn syrup
60 mllemon juice, freshly squeezed
1 tbsplemon zest, finely grated
2 tbspunsalted butter, melted

Garnish

0.5 cupheavy cream, chilled
2 tbsplight corn syrup

Equipment

zester · juicer · large bowl · wire rack · baking sheet · electric mixer · whisk · oven

The method

Step by step

1
Preheat your oven to 160°C (325°F) and place the unbaked pie crust on a baking sheet to catch any potential spills.
About 2 min
Cook’s note: Using a baking sheet makes it much easier to transfer the filled pie in and out of the oven without cracking the crust.
2
In a large bowl, whisk the eggs lightly, just enough to combine the yolks and whites.
About 1 min
3
Add the melted butter, the larger portion of light corn syrup, the lemon juice, and the lemon zest to the eggs.
About 1 min
4
Whisk the mixture until it is smooth and fully combined.
About 1 min
5
Carefully pour the lemon filling into the unbaked pie crust.
About 1 min
6
Bake for 40-45 minutes, until the edges are set but the center still has a slight wobble.
About 45 min
Cook’s note: The pie will continue to set as it cools, so avoid overbaking to prevent a rubbery texture.
7
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
8
Once the pie is cool, prepare the garnish by whipping the chilled heavy cream in a bowl until soft peaks form.
About 2 min
Cook’s note: Using a chilled bowl and beaters will help the cream whip up faster and more effectively.
9
Gently fold in the remaining light corn syrup to sweeten the whipped cream.
About 1 min
10
Serve slices of the cooled pie topped with a dollop of the sweetened whipped cream.
About 1 min

Per serving

Nutrition

50%Score

Calories: 378kcal
Protein: 4.5g
Carbs: 49.9g
Fat: 19.6g
Fibre: 1.2g
Sugar: 37.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pie covered in the refrigerator.

Reheating

Serve chilled or at room temperature; no reheating needed.