Magic Lemon Pie
This classic Magic Lemon Pie creates its own creamy custard layer as it bakes, resulting in a silky smooth filling with a bright citrus flavor. The magic happens in the oven as the simple batter separates into a delicate sponge top and a luscious lemon curd bottom.
A self-layering lemon pie that magically separates into a fluffy sponge and creamy custard as it bakes.
Nutrition per serving
Ingredients
filling
crust
Instructions
Prepare the Oven and Pan
Preheat your oven to 325 degrees Fahrenheit. Place the pre-baked pie shell onto a baking sheet lined with parchment paper to catch any drips and ensure even heat distribution.
Mix the Egg Yolk Base
In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the egg yolks one at a time, whisking thoroughly after each addition. Stir in the flour, fresh lemon juice, and lemon zest until a smooth batter forms.
Add Milk and Fold Egg Whites
Gradually pour in the whole milk while whisking constantly until the mixture is completely smooth. In a separate clean bowl, beat the egg whites with a hand mixer until stiff peaks form. Gently fold the egg whites into the lemon mixture in three additions, keeping as much air as possible.
Bake the Pie
Pour the batter carefully into the pre-baked pie shell. Place in the preheated oven and bake for 40 to 45 minutes, until the top is lightly golden and the center has just a slight jiggle. Do not open the oven during the first 30 minutes of baking.
Cool and Serve
Remove the pie from the oven and allow it to cool completely on a wire rack for at least one hour before slicing. The layers will set as it cools. Serve at room temperature or chilled with a dusting of powdered sugar on top.
Substitutions
Common mistakes
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