# Lemon pie **URL:** \ **Category:** Cafe Society\ **Created:** [January 20, 2018, 3:30am UTC](https://boards.straightdope.com/t/lemon-pie/807017 "2018-01-20T03:30:21Z")\ **Posts on this page:** 12\ **Page:** 1
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [January 20, 2018, 3:30am UTC](https://boards.straightdope.com/t/lemon-pie/807017/1 "2018-01-20T03:30:21Z")
I made some lemon pie this morning and it came out good but not exactly what I am looking for. I have been using the same recipe for the past 50 years. A little too sweet ( less sugar obviously) But I think I want the pudding mix more jello like, can corn starch and gelatin be mixed. I am also thinking some extra butter or egg yolk or possibly both might make it a bit smoother. Any suggestions? ---
**Author:** ![Sunny\_Daze](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sunny_daze/32/438_2.png) [@Sunny\_Daze](https://boards.straightdope.com/u/Sunny_Daze)\ **Post date:** [January 20, 2018, 5:42am UTC](https://boards.straightdope.com/t/lemon-pie/807017/2 "2018-01-20T05:42:12Z")
Can you post the recipe? We could help tweak it from there. ---
**Author:** ![Roderick\_Femm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/roderick_femm/32/14875_2.png) [@Roderick\_Femm](https://boards.straightdope.com/u/Roderick_Femm)\ **Post date:** [January 20, 2018, 6:18am UTC](https://boards.straightdope.com/t/lemon-pie/807017/3 "2018-01-20T06:18:45Z")
Is this a lemon meringue-type pie without the meringue? My favorite lemon pie uses lemon curd and is rather stiff and very lemony. You have to get the sugar just right, though. Great with a blob of whipped cream on the side. ---
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [January 20, 2018, 4:06pm UTC](https://boards.straightdope.com/t/lemon-pie/807017/4 "2018-01-20T16:06:16Z")
It is lemon Meringue pie, I am thinking I usually add more egg yolks but I don’t bake them very often. I will be cooking several over the next few months and want to nail it down if I can. Everybody seems to love it like it is but I know it should be better Filling 1 1/4 cups sugar 1/3 cup cornstarch 1/2 teaspoon salt 1 1/2 cups cold water 3 egg yolks 2 tablespoons butter or margarine 1 tablespoon grated lemon peel 1/2 cup fresh lemon juice ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [January 20, 2018, 4:37pm UTC](https://boards.straightdope.com/t/lemon-pie/807017/5 "2018-01-20T16:37:40Z")
Well, you certainly have plenty of yolks available, left over from making the meringue. ---
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [January 20, 2018, 5:02pm UTC](https://boards.straightdope.com/t/lemon-pie/807017/6 "2018-01-20T17:02:59Z")
> [@Roderick\_Femm](#): > > Is this a lemon meringue-type pie without the meringue? My favorite lemon pie uses lemon curd and is rather stiff and very lemony. You have to get the sugar just right, though. Great with a blob of whipped cream on the side. ``` Is the lemon curd just milk and lemon or is it cream? ``` ---
**Author:** ![dwyr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dwyr/32/363_2.png) [@dwyr](https://boards.straightdope.com/u/dwyr)\ **Post date:** [January 21, 2018, 1:33am UTC](https://boards.straightdope.com/t/lemon-pie/807017/7 "2018-01-21T01:33:53Z")
Classic lemon curd is eggs, butter, sugar and lemon. [This recipe](http://www.finecooking.com/recipe/classic-lemon-curd) is really easy and tastes fabulously lemony. It may not be as stiff as you want though. ---
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [January 21, 2018, 3:05am UTC](https://boards.straightdope.com/t/lemon-pie/807017/8 "2018-01-21T03:05:32Z")
> [@dwyr](#): > > Classic lemon curd is eggs, butter, sugar and lemon. [This recipe](http://www.finecooking.com/recipe/classic-lemon-curd) is really easy and tastes fabulously lemony. It may not be as stiff as you want though. That would be great with a Danish or maybe even shallow tarts ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [January 21, 2018, 4:37am UTC](https://boards.straightdope.com/t/lemon-pie/807017/9 "2018-01-21T04:37:36Z")
There are different recipes for the filling, I can’t suggest any. (I used the little box of lemon pudding mix once, with a hard lemon drop in with the powder, and it was meh - OK, but just barely.)…Are you making the crust yourself or using a prepared one? I find the crust makes ALL the difference, if one can make a good piecrust from scratch, any pie improves immensely. ---
**Author:** ![Roderick\_Femm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/roderick_femm/32/14875_2.png) [@Roderick\_Femm](https://boards.straightdope.com/u/Roderick_Femm)\ **Post date:** [January 21, 2018, 6:07am UTC](https://boards.straightdope.com/t/lemon-pie/807017/10 "2018-01-21T06:07:54Z")
Also, isn’t there a trick for keeping the blind-baked crust from getting soggy when you put in the lemon filling? Brushing it with an egg wash or something? It’s been a while… ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [January 21, 2018, 8:48am UTC](https://boards.straightdope.com/t/lemon-pie/807017/11 "2018-01-21T08:48:11Z")
Cornstarch begins to thicken at 203 F (95 C). Egg yolks set at a much lower temperature, and could curdle at the higher temperature needed for cornstarch. I’d suggest you use one thickener or the other. ---
**Author:** ![amaguri](https://avatars.discourse-cdn.com/v4/letter/a/49beb7/32.png) [@amaguri](https://boards.straightdope.com/u/amaguri)\ **Post date:** [January 23, 2018, 3:38pm UTC](https://boards.straightdope.com/t/lemon-pie/807017/12 "2018-01-23T15:38:43Z")
This is my absolute favorite lemon curd recipe, everyone raves about it. And it is definitely thick enough to make a pie filling (although it’s also quite sticky, so you might want to use a warmed knife to cut through it!) [Lemon Curd](https://www.daringgourmet.com/homemade-lemon-curd/) (links to a blog that is not mine)