Lemon Jelly Pie
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover pie covered in the refrigerator.
Serve chilled or at room temperature; no reheating needed.
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