Lemon Drop Pie Recipe

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Lemon Drop Pie offers a burst of lemony sweetness in every bite. It is perfect for spring gatherings, sunny summer picnics, or as a cheerful treat during the darker months. Its appearance is just as appealing as its taste, with a glossy, golden finish that beckons you to dive in.

How to make Lemon Drop Pie

Lemon Drop Pie is a delightful dessert that captures the tangy, sweet essence of lemon drops, the classic candy. It typically features a lemon-flavored custard or filling, often with a hint of tartness, and is set in a pie crust. The pie may be topped with whipped cream or meringue and sometimes garnished with lemon zest for added flavor and visual appeal.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 2 cups water
• 1 cup sugar
• 1 package of lemon drop candies (about 1 cup, crushed)
• 4 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 egg yolks, beaten
• 1/4 cup butter
• 1/4 cup lemon juice
• 1 teaspoon lemon zest

For the Meringue Topping:

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

Instructions:

Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
4. Bake in the preheated oven for 8-10 minutes, until set and slightly golden. Remove from the oven and let cool while preparing the filling.

Make the Filling:

1. In a saucepan over medium heat, combine water, sugar, and crushed lemon drop candies. Stir until the candies are dissolved and the mixture comes to a simmer.
2. In a separate bowl, mix together cornstarch, flour, and salt. Gradually stir this into the candy mixture. Cook, stirring constantly, until the mixture thickens.
3. Temper the beaten egg yolks by slowly pouring some of the hot mixture into the yolks while whisking vigorously. Then, slowly pour the yolk mixture back into the saucepan, stirring continuously.
4. Add the butter, lemon juice, and lemon zest. Cook for an additional 2-3 minutes, stirring constantly until smooth and thickened.
5. Pour the filling into the prepared crust and let cool slightly.

Prepare the Meringue Topping:

1. In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
2. Gradually add sugar, continuing to beat until stiff peaks form.
3. Spread the meringue over the lemon filling, ensuring it reaches the edges of the crust to seal the filling in.

Bake:

1. Bake the pie in the preheated oven for about 10-12 minutes or until the meringue is golden brown.
2. Remove from the oven and let cool completely. Refrigerate for at least 3 hours before serving.

Tips:

• Crushing Lemon Drops: Place the candies in a heavy plastic bag and crush them into small pieces with a rolling pin or hammer. This will help them dissolve more easily.
• Preventing Weeping: Ensure that the meringue touches the crust all around; this seals the edges and prevents the meringue from weeping.
• Serving: For a crispier crust, serve the pie within a few hours of baking. For softer, more melded flavors, let it chill overnight.
• Storage: Lemon Drop Pie can be refrigerated for up to 3 days. The meringue might bead or weep slightly over time.

What to serve with

Lemon Drop Pie truly stands out with its zesty flavor and sweet, creamy texture. While it’s absolutely delightful on its own, pairing it with the right accompaniments can elevate your dining experience, making it more memorable.

Beverages:

• Tea: A hot cup of tea can complement the tanginess of the lemon. With its citrus undertones or herbal lemon tea, Earl Grey can beautifully enhance the lemon flavors in the pie.
• Coffee: A freshly brewed cup of coffee or an espresso offers a robust contrast to the pie’s sweet and tart notes. The richness of coffee pairs well with the creamy filling.
• Sparkling Water: For a refreshing palate cleanser, serve sparkling water with a lemon twist. This enhances the pie’s citrus flavors without overpowering them.

Dairy:

• Whipped Cream: A dollop of freshly whipped cream on the side of each pie slice adds a luxuriously creamy texture that balances the pie’s tartness.
• Ice Cream: A scoop of vanilla ice cream works wonders with Lemon Drop Pie. The creaminess of the ice cream complements the zesty lemon flavors, providing a delightful contrast.

Fresh Fruits:

• Berries: A side of fresh berries, such as strawberries, raspberries, or blueberries, not only adds a splash of color to your dessert plate but also balances the sweetness with a slight tang.
• Mint Sprigs: Though not a fruit, garnishing with fresh mint adds a refreshing note that cleanses the palate and enhances the pie’s bright flavors.

Light Snacks:

• Finger Sandwiches: If you serve Lemon Drop Pie at afternoon tea, consider offering a selection of delicate finger sandwiches with cucumber, smoked salmon, or egg salad to precede the dessert.
• Nuts: A bowl of mixed nuts, such as almonds or pistachios, can offer a savory, crunchy counterpoint to the pie’s soft, creamy texture.

Wine:

• Dessert Wine: A sweet Riesling or a sparkling Moscato d’Asti can complement the lemon flavors without overpowering the dessert.
• Champagne or Sparkling Wine: If you’re celebrating a special occasion, dry champagne can cut through the pie’s sweetness, providing a delightful contrast.

Ingredients Substitutes

Making Lemon Drop Pie offers flexibility, allowing you to substitute various ingredients based on dietary preferences availability or just to tweak the flavor profile

Crust Ingredients:

– Graham Cracker Crumbs

Substitutes:

• Digestive Biscuit Crumbs have a similar texture and flavor, making them perfect for those who might not have access to graham crackers.
• Vanilla Wafer Crumbs: Offers a sweeter base.
• Oreo Cookie Crumbs (without filling): Adds a chocolatey twist to the crust.

– Butter

Substitutes:

• Margarine: Mimics butter in flavor and texture.
• Coconut Oil (solid): A vegan option that also adds a subtle coconut flavor.

– Sugar

Substitutes:

• Honey or Maple Syrup: Natural sweeteners, though they will slightly alter the texture and flavor.
• Coconut Sugar: Adds a deeper flavor with a hint of caramel.

Filling Ingredients:

– Condensed Milk

Substitutes:

• Coconut Condensed Milk: Vegan-friendly and adds a mild coconut taste.
• Evaporated Milk + Sugar: If condensed milk is unavailable, you can use evaporated milk sweetened with sugar.

– Lemon Juice

Substitutes:

• Lime Juice: Offers a similar tartness and a slightly different citrus profile.
• Orange Juice: For a sweeter, milder citrus flavor.

– Egg Yolks

Substitutes:

• Cornstarch Mixture: To avoid eggs, you can use a mixture of cornstarch and water (1 tablespoon cornstarch to 3 tablespoons water equals one egg yolk) to help thicken the filling.
• Agar Powder: A vegetarian alternative that acts as a thickener.

Topping Ingredients:

– Whipped Cream

Substitutes:

• Coconut Whipped Cream: Made from chilled coconut cream, suitable for vegans.
• Cashew Cream: Another vegan alternative, blended cashews with water until smooth.

– Lemon Zest

Substitutes:

• Lime or Orange Zest: Similar texture and a complementary citrus flavor.

Final Thoughts

Enjoy your delicious Lemon Drop Pie, a treat that’s as delightful to look at as it is to eat! Whether you’re an experienced baker or just starting out, this pie is sure to impress with its unique flavor and beautiful presentation.

More Pie Recipes:

• Brenda Gantt Chocolate Pie Recipe
• Brisket, Jalapeno and Cheese Pot Pie Recipe
• Fig Pie Recipe