by: Lina

Vintage Lemon Pie Slice

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Vintage Lemon Pie Slice

There’s something magical about that unmistakable zing of a lemon pie just like Grandma used to make on lazy Sunday afternoons. The bright, tangy filling paired with a flaky crust instantly takes me back to sunlit kitchens and the sweet smell of freshly baked treats wafting through the house. This Vintage Lemon Pie Slice captures all those nostalgic flavors and textures in a perfectly sized piece, making it ideal for sharing (or not!). Plus, it’s simple enough to whip up on a whim, even if you’re not a seasoned baker. Let me show you how this timeless dessert brings a touch of sunshine—and maybe a few happy memories—into your kitchen too.

Quick Facts

  • Yield: Serves 8
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Ingredients

For the Main Dish:

  • 1 9-inch pre-baked pie crust (store-bought or homemade)
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large eggs, separated
  • 2 tablespoons unsalted butter
  • 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
  • 1 tablespoon lemon zest

For the Garnish:

  • Powdered sugar, for dusting (optional)
  • Thin lemon slices or twists (optional)

How I Make It

Step 1:

First off, preheat your oven to 350°F and make sure your pie crust is ready—whether you rolled it out yourself or grabbed a pre-baked one, this sets the stage for the whole pie. In a medium saucepan, whisk together granulated sugar, flour, and salt. Slowly add the water, stirring constantly to avoid lumps. Cook over medium heat, stirring frequently until the mixture thickens and bubbles—think creamy pudding consistency.

Step 2:

While the filling thickens, separate your eggs carefully—you’ll only need the yolks now. Temper the yolks by slowly whisking in about 1/2 cup of the hot sugar mixture into them, then return the yolk mixture back into the saucepan. This step prevents scrambled eggs in your filling!

Step 3:

Turn the heat down to low. Add the butter, lemon juice, and lemon zest. Stir until the butter melts smoothly and the filling is glossy and thick. Remove from heat and set aside to cool slightly.

Step 4:

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold this airy meringue into the cooled lemon filling—you’ll love the light, fluffy texture it adds!

Step 5:

Pour the filling into your pie crust, smoothing it out gently. Bake in the preheated oven for about 8-10 minutes just to set the top and get a slight golden hue on the meringue.

Step 6:

Let the pie cool completely on a rack, then chill in the fridge for at least 2 hours. Before slicing, dust with powdered sugar and garnish with lemon slices if you like for that finishing touch. Slice into perfect wedges and enjoy that old-fashioned lemony goodness!

Variations & Tips

  • Use key lime juice instead of lemon for a tropical twist.
  • The meringue can be toasted under the broiler for a minute—watch it closely!
  • Swap butter for coconut oil to make it dairy-free (texture will be a bit different but tasty).
  • If your filling seems too runny, add an extra tablespoon of flour at the start.
  • For an extra zing, add a splash of vanilla extract or a pinch of ginger powder to the filling.

How I Like to Serve It

This Vintage Lemon Pie Slice shines best with a tall glass of iced tea on sun-filled afternoons or alongside a scoop of vanilla ice cream on cozy evenings. It’s perfect for summer potlucks or brightening up a holiday dessert table. Honestly, anytime you want a slice of sunshine, this pie is your go-to.

Notes

  • Store leftovers covered in the fridge; best eaten within 3 days.
  • If the crust gets soggy overnight, a quick warm-up in the oven restores some crispness.

Closing: This Vintage Lemon Pie Slice always delivers that perfect balance of sweet and tangy with a fluffy finish—making it a timeless treat you’ll want to bake again and again.


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