Bright, tangy, and utterly refreshing, Creamy Florida Lemon Pie is the quintessential summer dessert that brings the vibrant flavors of Florida right to your kitchen. This delightful pie combines the zesty essence of lemons with a smooth, creamy filling, making it a favorite at gatherings, barbecues, and holiday celebrations.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup granulated sugar
1/4 teaspoon salt
3-4 tablespoons ice water
1 cup granulated sugar
3 large eggs
1/2 cup fresh lemon juice (about 3-4 lemons)
1 tablespoon lemon zest
1 cup heavy cream
1 teaspoon vanilla extract
Whipped cream (optional)
Additional lemon zest or slices (optional)
Instructions
In a mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing until the dough holds together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C) while the dough chills.
On a floured surface, roll out the chilled dough to fit a 9-inch pie plate. Transfer it to the plate and trim any excess dough hanging over the edges. Prick the bottom with a fork to prevent bubbling.
Bake the crust in the preheated oven for 15-20 minutes or until it is golden brown. Allow it to cool completely.
In a mixing bowl, whisk together the sugar and eggs until well combined. Add the lemon juice and zest, mixing until smooth.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until fully incorporated.
Pour the creamy lemon filling into the cooled pie crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
Once set, garnish with whipped cream and additional lemon zest or slices if desired. Slice and enjoy this refreshing dessert!
