Homemade Lemon Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cool and creamy lemon pie with a coconut vanilla wafer crust. The bright citrus filling is balanced by coconut undertones, making it refreshing and indulgent. Serve chilled as a make-ahead dessert for entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 45 vanilla wafers (1 1/2 cups crumbs) ((I use Nabisco Nilla Wafers))
- 1 cup sweetened shredded coconut ((optional))
- 2 tablespoons granulated sugar
- 6 tablespoons butter, (melted)
- 4 egg yolks*
- 1/3 cup freshly squeezed lemon juice ((regular, not Meyer))
- 2 tablespoons lemon zest
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 1/4 cups milk ((2% or whole))
- 6 tablespoons unsalted butter, (cubed)
- 1 1/4 cups full fat sour cream
- 1 teaspoon unflavored gelatin
- 1 1/2 tablespoons water
- 1 cup cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- thinly sliced and quartered lemon slices ((optional))
- raspberries ((optional))
At a glance
PER SERVING · TIME 210M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 226mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 193mg
- Calcium
- 119mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 226MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.