This old fashioned lemon pie without meringue brings together tangy lemon filling and a buttery double crust, making it simply irresistible.
This old-fashioned lemon pie without meringue combines the refreshing taste of fresh lemons with a homemade buttery crust. The tangy lemon filling has a citrusy flavor, and the double crust gives it a rich and flaky texture. The result is a dessert that is both nostalgic and satisfying.
This recipe is perfect year-round since lemons are always available. It’s a refreshing dessert perfect for summer. In winter, enjoy this double crust lemon pie with a warm cup of tea to uplift your mood. And during fall and spring, indulging in a homemade tart is always a delightful treat.
Old fashioned lemon pie without meringue
My husband and kids don’t care for meringue, but they absolutely love lemons. So I had this nagging question: Can I make a lemon meringue pie without the meringue?
Luckily, I stumbled upon this simple recipe for a double crust lemon pie. This old fashioned dessert skips the meringue and instead adds another layer of shortcrust pastry on top. Yet, don’t let its easy preparation fool you; its taste is anything but ordinary. You’re going to fall in love with it because it’s simply divine!
This recipe has been my family favorite for years. We simply can’t get enough of its deliciousness!
Double crust lemon pie made from scratch
While it may be convenient to purchase pre-made pie crust and canned lemon filling, I highly recommend taking the time to make this old-fashioned lemon pie without meringue from scratch.
By making your own crust and filling, you have the freedom to choose the ingredients and adjust the flavors to perfectly match your personal taste preferences.
The crust for this recipe calls for grated zest, which adds a bright and citrusy flavor to complement the filling. However, feel free to get creative and add other ingredients or additions to customize the crust to your liking:
- Consider adding spices like cinnamon or nutmeg for a warm and aromatic touch.
- Add poppy seeds to create a delightful texture and add a subtle nutty flavor.
- Coconut flakes. Incorporating shredded coconut into the pie crust can add a tropical twist and complement the citrusy notes.
- Ground ginger adds warmth and a subtle spiciness that pairs well with the lemon flavor.
I use a no butter lemon curd as the filling for this no meringue double crust lemon pie. The curd is made with fresh lemon juice and zest, eggs, sugar, water, and cornstarch to create a thickened filling.
This easy lemon pie recipe doesn’t call for condensed milk. Instead, the pie filling achieves its creamy texture through a combination of eggs and cornstarch.
The absence of butter and condensed milk allows the tartness of the lemons to take center stage, resulting in a lighter and more citrus-forward experience.
It’s a perfect choice for those who prefer a lighter and more vibrant citrusy flavor in their pie, while still maintaining the nostalgic charm of an old-fashioned dessert.
- I bake this tart in a 24cm (9-inch) round cake pan but feel free to use a slightly larger or smaller square or rectangular baking dish. In this case, when cut into squares, it transforms into delicious lemon bars with a tangy lemon pie filling.
- Don’t substitute butter with margarine in this recipe. It can alter both the dough’s texture and its flavor.
- Consider adding 2Tbsp of Limoncello to the pie filling to intensify the flavor.
- Let the double crust lemon pie cool completely, and then refrigerate it for at least 5 hours (preferably overnight). This ensures that the filling sets properly before slicing. The pie tastes even better when served super cold.
How to get the most juice out of lemons
Lemon juice is key to this old fashioned lemon pie without meringue. Therefore, I highly recommend using freshly squeezed juice for this recipe. The flavor and taste of store-bought bottled juice are different.
To get the most juice, just follow these three simple steps:
- Lemons should be at room temperature, so if you’ve stored them in the refrigerator, take them out and let them sit on a table for at least 2 hours.
- Take a whole lemon and roll it on the table or counter, applying pressure with your hand.
- Finally, cut the lemon in half and squeeze out the juice.
Use a digital kitchen scale instead of cups and spoons for baking recipes. It provides more accurate results than volume measurements.
- 350g (2¾ cups) flour
- 150g (½ cup + 3Tbsp) unsalted butter, at room temperature
- 150g (2/3 cup + 1Tbsp) sugar
- zest of 1 lemon, grated
- 2 eggs
- 15g (1Tbsp) baking powder
(Lemon pie filling):
- 200g (1cup) sugar
- 60g (½ cup) cornstarch
- zest of 1 lemon, grated
- juice of 2 lemons
- 1 egg
- 500ml (2 cups + 1Tbsp) water
How to make old fashioned lemon pie without meringue
1. To prepare the shortcrust dough, combine the flour, sugar, butter, and baking powder. Mix the ingredients until they resemble coarse crumbs.
2. Add grated zest and eggs to the mixture. Knead the dough until smooth and form it into a ball. Refrigerate for 30 minutes.
3. To prepare the lemon pie filling, simply mix together sugar, starch, and grated zest. Then, add the juice, egg, and cold water to the mixture.
4. Mix well and cook over medium heat (stirring constantly) until thickened. Let it cool.
5. Remove the dough from the fridge and divide it into two portions, with one portion slightly larger than the other. Roll out the larger portion of dough and carefully transfer it into a baking dish, shaping it to form the sides of the crust.
6. Pour the filling over the prepared pie crust. Roll out the smaller portion of the dough and use it to cover the top of the pie. Ensure that the edges are well sealed to prevent any cream from leaking out during baking. Finally, use a fork to prick the top of the pie crust.
7. Preheat your oven to 350°F (180°C). Place the pie in the oven and bake it for approximately 40 minutes. Once baked, allow it to cool completely. For the best results, refrigerate the tart for at least 5 hours to allow the filling to set and avoid any leakage when slicing.
This old fashioned lemon pie without meringue is fantastic on its own, as it bursts with fresh citrus flavor. For an extra touch, you can sprinkle the top of the dessert with powdered sugar and garnish it with grated zest.
- Alternatively, you can serve it with a scoop of your favorite ice cream. It creates a refreshing and original dessert, perfect for hot summer days.
- Another option is to top it off with a dollop of whipped cream, adding a creamy and luscious touch to each slice.
Serving lemon pie with homemade tangy summer drink is a perfect pairing for a summery citrus dessert.
To store this dessert, place it in an airtight container or cover it tightly with plastic wrap and refrigerate. It can be stored in the fridge for up to 4 days.
Absolutely! You can use the same recipe to make individual-sized lemon pies using mini pie tins or muffin pans. Adjust the baking time accordingly.
Yes. Making the pie crust in advance is a great time-saving option. After preparing the dough, wrap it tightly in plastic wrap and refrigerate it for up to a day before using.
Homemade shortcrust pastry is the preferred choice for this cake, offering the best flavor and texture. To enhance the citrus taste, grated zest is added to the crust. However, if you’re short on time or prefer convenience, you can opt for store-bought pie crust. It’s recommended to choose unrolled pie crust and roll it out yourself, as ready-rolled dough is often too thin for this recipe. This way, you can ensure the desired thickness and achieve optimal results.
Use cornstarch, not flour, for the pie filling. Cornstarch acts faster, creates a smooth texture, and ensures a velvety citrus filling that sets perfectly and maintains a delightful consistency.
Surprise your family and friends with this old fashioned lemon pie without meringue. With its double crust and a delightful combination of sweet and tangy lemon filling, this pie is the perfect way to round off any meal. The end result is a slice of heaven that is worth the effort.
Old fashioned double crust lemon pie without meringue
- 350 g (2¾ cups) all-purpose flour
- 150 g (½cup + 3Tbsp) unsalted butter at room temperature
- 150 g (⅔ cup+ 1Tbsp) sugar
- zest of 1 lemon grated
- 2 eggs
- 15 g (1Tbsp) baking powder
lemon pie filling
- 200 g (1cup) sugar
- 60 g (½ cup) cornstarch you can substitute it with potato starch
- zest of 1 lemon grated
- juice of 2 lemons
- 1 egg
- 500 g (2cups + 1Tbsp) water
- To prepare the shortcrust dough, combine the flour, sugar, butter, and baking powder. Mix the ingredients until they resemble coarse crumbs.
- Add grated zest and eggs to the mixture. Knead the dough until smooth and form it into a ball. Refrigerate for 30 minutes.
- To prepare the lemon pie filling, simply mix together sugar, starch, and grated zest.Then, add the juice, egg, and cold water to the mixture.
- Mix well and cook over medium heat (stirring constantly) until thickened. Let it cool.
- Remove the dough from the fridge and divide it into two portions, with one portion slightly larger than the other. Roll out the larger portion of dough and carefully transfer it into a baking dish, shaping it to form the sides of the crust.
- Pour the filling over the prepared pie crust. Roll out the smaller portion of the dough and use it to cover the top of the pie. Ensure that the edges are well sealed to prevent any cream from leaking out during baking. Finally, use a fork to prick the top of the pie crust.
- Preheat your oven to 350°F (180°C). Place the pie in the oven and bake it for approximately 40 minutes. Once baked, allow it to cool completely. For the best results, refrigerate the tart for at least 5 hours to allow the filling to set and avoid any leakage when slicing.