Oh, get ready for a treat! If you’re looking for a dessert that just screams sunshine and happiness, this Lemon Pie with Buttercream is it. I’ve made a *lot* of pies in my day, and this one? It’s special. It’s got this amazing zing from the lemon that just cuts through the richness, and then you get that super smooth, sweet buttercream frosting on top. It’s the perfect balance, seriously. It’s not too tart, not too sweet, just pure deliciousness in every bite. It’s become my go-to for potlucks because everyone always asks for the recipe!
Why You’ll Love This Lemon Pie with Buttercream
- It’s surprisingly easy to whip up, even if you’re not a seasoned baker!
- The flavor is just spot on – that perfect zingy lemon balanced by sweet, creamy frosting.
- It’s a guaranteed crowd-pleaser; people always rave about this one!
- It looks gorgeous too, with that smooth buttercream finish.
A Perfectly Tangy and Sweet Lemon Pie with Buttercream
Okay, let’s talk about the taste because that’s where this Lemon Pie with Buttercream really shines. The filling is bright and tangy, thanks to the fresh lemon juice and zest, but it’s got this wonderful creaminess from the condensed milk and egg yolks. It’s not mouth-puckeringly sour at all! Then, you crown it all with this dreamy, buttery, sweet frosting. It’s like a little hug for your taste buds. Every single forkful is a perfect mix of that zesty lemon and smooth, sweet buttercream goodness. It’s the kind of dessert that makes everyone happy, and honestly, that’s why I keep making it over and over.
Gathering Your Ingredients for Lemon Pie with Buttercream
Alright, let’s get our mise en place ready for this amazing Lemon Pie with Buttercream! You’ll need a few things, and trust me, using fresh ingredients makes all the difference. First up, grab yourself 1 pre-made pie crust. Easy peasy, right? Then, for that luscious filling, we’re using 1 can (14 oz) of sweetened condensed milk – that’s the secret to its creamy texture. You’ll also need 4 large egg yolks; just separate them carefully. For that bright, zesty punch, we want 1/2 cup of fresh lemon juice – please, no bottled stuff if you can help it! And don’t forget 1 teaspoon of lemon zest; it really amps up the lemon flavor. For the glorious buttercream, make sure you have 1 cup of unsalted butter, and it *has* to be softened – like, leave it on the counter for a couple of hours soft. Then, we’ll need 2 cups of powdered sugar, sifted if you’re feeling fancy, and finally, 1 teaspoon of vanilla extract to round it all out. Easy to find, right?
Essential Equipment for Your Lemon Pie with Buttercream
To make this dream pie, you won’t need a whole professional kitchen setup. Just grab a baking sheet to put your pie on (makes it easier to get in and out of the oven!), a couple of mixing bowls, a good old whisk for the filling, and if you have one, an electric mixer for the buttercream – it makes it super fluffy! Oh, and a spatula for spreading that gorgeous frosting. That’s pretty much it!
Step-by-Step Guide to Making Lemon Pie with Buttercream
Okay, let’s get this pie made! It’s really not complicated, I promise. First things first, go ahead and preheat your oven to 350°F (175°C). While that’s heating up, grab your pre-made pie crust and pop it onto a baking sheet. This makes life so much easier when it comes to moving it in and out of the oven.
Now for the star of the show – that bright, lemony filling! In a medium bowl, we’re going to whisk together 1 can (14 oz) of sweetened condensed milk, 4 large egg yolks, that fresh 1/2 cup of lemon juice, and the 1 teaspoon of lemon zest. Just give it a good whisk until everything is nicely combined and looks smooth. You want it all blended together like a dream!
Carefully pour this gorgeous yellow mixture into your pie crust. Try not to slosh it over the sides! Now, pop that baking sheet with the pie into your preheated oven. You’ll want to bake it for about 15 to 20 minutes. The filling should look set around the edges, but if you gently nudge the pan, the very center might still have a tiny wobble. That’s exactly what you want – it’ll finish setting as it cools.
Once it’s out of the oven, you need to let the pie cool completely. Seriously, don’t rush this part! Just set it on a wire rack and let it chill out. While it’s cooling, we’ll make that heavenly buttercream. Make sure your 1 cup of unsalted butter is *really* softened – we talked about that earlier. Beat it in a large bowl until it’s nice and creamy. Then, slowly add in the 2 cups of powdered sugar, beating until it’s smooth and fluffy. It should look like soft clouds!
Finally, stir in that 1 teaspoon of vanilla extract. Once your pie is totally, completely cool – and I mean *cool*, not even a little warm – spread that beautiful buttercream all over the top. Make it smooth, make it swirly, whatever makes you happy! Then, pop the whole thing into the fridge for at least 30 minutes. This just helps the buttercream set up nicely so it’s perfect for slicing. Easy peasy, right?
Pro Tips for the Perfect Lemon Pie with Buttercream
Want to make sure your Lemon Pie with Buttercream is absolutely perfect? Here are a few little secrets! If you like a really firm filling, go ahead and bake it for an extra 5 minutes. Just keep an eye on it so it doesn’t get too firm. And remember, for that amazing, fluffy buttercream, your butter *has* to be at room temperature – it makes all the difference. Oh, and taste your lemon juice before you add it; if it’s super tart, you might want to use a little less, or add a tiny bit more powdered sugar to the filling if you like it sweeter.
Frequently Asked Questions About Lemon Pie with Buttercream
Got questions about this delightful Lemon Pie with Buttercream? I’ve got answers!
Q: Can I make the pie crust from scratch?
Absolutely! While a pre-made crust makes this an super easy lemon pie, feel free to use your favorite homemade pie crust recipe. Just make sure to blind bake it according to your recipe’s instructions before filling!
Q: How do I store leftovers?
You’ll want to keep any leftover pie in an airtight container in the refrigerator. The buttercream and lemon filling need to stay chilled. It should be good for about 3-4 days, but honestly, it never lasts that long in my house!
Q: Can I use bottled lemon juice?
You *can*, but I really, really recommend using fresh lemon juice. It makes such a difference in the bright, tangy flavor. Bottled juice can sometimes have a slightly metallic or less vibrant taste. For the best results, reach for fresh lemons!
Q: My buttercream is too stiff/runny, what do I do?
No worries! If your buttercream is too stiff, just add a tiny splash more vanilla extract or a teaspoon of milk and beat again. If it’s too runny, gradually add a tablespoon or two more of powdered sugar and beat until it reaches that perfect, spreadable consistency for your homemade buttercream.
Enjoying Your Delicious Lemon Pie with Buttercream
Now that you’ve made this amazing Lemon Pie with Buttercream, it’s time for the best part: eating it! This pie is absolutely divine served chilled. That cool, creamy frosting with the tangy lemon filling is just perfect. Honestly, it doesn’t need much else, but if you want to make it extra special, a nice cup of iced tea or even a light sparkling water pairs beautifully. It’s the perfect ending to any meal!
Storing and Reheating Your Lemon Pie with Buttercream
If, by some miracle, you have any of this incredible Lemon Pie with Buttercream left, storing it is easy peasy. You’ll want to cover it snugly with plastic wrap or pop it into an airtight container. Then, straight into the refrigerator it goes! Because of the creamy filling and the buttercream, it really needs to stay chilled. It’ll keep nicely for about 3 to 4 days. As for reheating, you actually don’t need to! This pie is best served cold or at room temperature straight from the fridge. Just let it sit out for about 15-20 minutes before slicing if it’s super cold, and it’ll be perfect.
Estimated Nutritional Information for Lemon Pie with Buttercream
Just so you know, the nutritional info for this delightful Lemon Pie with Buttercream is approximate, of course! It can change depending on the exact brands you use and how you make it. But generally, one slice of this pie packs about 450 calories. You’ll find around 50g of sugar and about 25g of fat (with roughly 15g of that being saturated fat). It’s got about 55g of carbohydrates and a little bit of protein and fiber too. Remember, these are just estimates to give you a general idea!
Heavenly Lemon Pie with Buttercream: 1 Slice
- Total Time: 40 minutes plus cooling time
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A bright and tangy lemon pie with a smooth, sweet buttercream frosting. This dessert offers a delightful balance of citrus and creamy sweetness.
Ingredients
- 1 pre-made pie crust
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pie crust on a baking sheet.
- In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until well combined.
- Pour the lemon mixture into the pre-made pie crust.
- Bake for 15-20 minutes, or until the filling is set but still has a slight wobble in the center.
- Let the pie cool completely on a wire rack.
- While the pie cools, prepare the buttercream. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating until smooth and fluffy.
- Stir in the vanilla extract.
- Once the pie is completely cool, spread the buttercream evenly over the top.
- Chill the pie for at least 30 minutes before serving to allow the buttercream to set.
Notes
- For a firmer filling, bake an additional 5 minutes.
- Ensure butter is at room temperature for the buttercream.
- Adjust lemon juice for desired tanginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Frosting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 450
- Sugar: Approximately 50g
- Sodium: Approximately 100mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 10g
- Trans Fat: Approximately 0.5g
- Carbohydrates: Approximately 55g
- Fiber: Approximately 1g
- Protein: Approximately 5g
- Cholesterol: Approximately 100mg
Keywords: lemon pie, buttercream frosting, citrus dessert, sweet pie, creamy frosting, easy pie