Lemon Crumb Pie
Lemon Crumb Pie is magnificent! I made two batches of this recipe (4 pies) and absolutely loved these pies. If you enjoy the flavor of lemon, these pies are for you. They’re not overly sweet, but they’re not too tart either. They have lots of lemony taste using both lemon juice and lemon zest. Then the pies are topped with a crumb topping before baking. The end result: they will arouse every sweet tooth craving you have!
Follow Me On Instagram!
Can I say, I ate way too much of this pie? Yes, I gorged and probably shouldn’t have. But it was so, so good. This was another one of those recipes I found in one of my Gooseberry Patch cookbooks. When I looked through the recipe one day, I determined that this was one worth making. Yes, I was right. I loved, loved, loved this pie.
Our church held a youth weekend for our kids back in early October. I made meals for a host home that had about six middle school aged girls. They had pretty healthy appetites and cleaned out about all of my food. But since this recipe made two pies there were leftovers. The hostess took the remaining pie to work – an elementary school nearby. I think they loved the pie as much as I did.
Lemon Crumb Pie does take a long time to bake and set up. Also, you cannot cram all the ingredients into a single pie shell without disaster happening! I placed a cookie sheet underneath the pies while baking to catch any drips, just in case. This pie is luscious, economical and a delightful way to enjoy a lemon dessert. Each layer uses only a handful of ingredients, so it’s really not overly difficult to make.
Give Lemon Crumb Pie a try the next time you need a dessert for your family or company. If your family enjoys lemony desserts, I would even recommend it for New Year’s Day or Valentine’s Day. Every bite will have you drooling. Of course, adding a dollop of vanilla ice cream won’t hurt either. 🙂
Lemon Crumb Pie is so scrumptious.
Every bite sure had me drooling.
Lemon Crumb Pie is so irresistible. This is a great dessert for company or holidays.
Here’s what I did.
I used these ingredients for the crust and filling, plus boiling water.
Unroll pie crust dough.
Fit crust into pie plate and flute edges. Set aside.
Place lemon zest in a mixing bowl.
Add lemon juice.
Add eggs and sugar.
Add boiling water.
Whisk ingredients to combine.
Pour lemon filling into prepared pie shell. (There will actually be two pie shells).
I used these ingredients for the crumb topping. I ended up using a full 8 tablespoons of butter because this wasn’t enough to make an adequate crumb topping.
Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add sugar and baking powder. Stir ingredients to combine.
Cut in cold butter with a pastry blender. I added six more tablespoons of butter.
Cut in butter until coarse crumbs form.
Sprinkle crumb topping evenly over pie filling.
Place pie on a cookie sheet.
Bake at 350 for 45-60 minutes or until pie is set. Your oven may take longer.
Lemon Crumb Pie is outstanding! If you enjoy lemony desserts, you’ll love this one.
I gorged on this amazing pie.
Every bite of Lemon Crumb Pie will get your motor going!
This is really an awesome lemon dessert. Everyone who tasted it, loved it!
Here’s the recipe.
LEMON CRUMB PIE
(Recipe adapted from Gooseberry Patch, Flavors of Fall)
Lemon Crumb Pie
Equipment
- 1 lemon zester or grater
- 2 7-inch pie plates (these are hard to find)
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 pastry blender
- measuring cups
- measuring spoons
Ingredients
LEMON FILLING:
- 2 large lemons
- 1 cup granulated sugar
- 2 large eggs
- 2 cups boiling water
- 2 7-inch deep dish pie crusts
CRUMB TOPPING:
- 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup granulated sugar
- 2 tsp. baking powder
- 8 tbsp. unsalted butter cold (1 stick)
Instructions
LEMON FILLING:
- Zest lemons.
- Set aside.
- Squeeze juice from lemons into a mixing bowl.
- Discard remaining lemon pulp; add zest.
- Add granulated sugar, eggs and boiling water.
- Stir to combine.
- Divide pie filling evenly between prepared pie crusts.
- Sprinkle each with crumb mixture.
- Place pies on a cookie sheet to catch any drips while baking.
- Bake at 350 degrees for 45-60 minutes, or until mixture is set.
CRUMB TOPPING:
- Combine flour, granulated sugar and baking powder.
- Cut in butter with a pastry blender until coarse crumbs form.
- Divide topping and sprinkle evenly over top of each pie.
- Bake as directed above.
- Yields two 7-inch pies.
Notes
Recipe adapted from Gooseberry Patch.
© Can’t Stay Out of the Kitchen
Nutrition
This is a terrific dessert for holidays like Valentine’s Day if you’re not locked into a Red Velvet or Chocolate Dessert. 🙂
We loved the way Lemon Crumb Pie turned out.
This sweet and tart dessert is extraordinary. We devoured it!
Every forkful of Lemon Crumb Pie will have you salivating like Pavlov’s dogs!
You may also enjoy these delicious recipes!
Toasted Coconut White Chocolate Macadamia Nut Pie
Lemon Crumb Pie
Equipment
- 1 lemon zester or grater
- 2 7-inch pie plates (these are hard to find)
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 pastry blender
- measuring cups
- measuring spoons
Ingredients
LEMON FILLING:
- 2 large lemons
- 1 cup granulated sugar
- 2 large eggs
- 2 cups boiling water
- 2 7-inch deep dish pie crusts
CRUMB TOPPING:
- 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup granulated sugar
- 2 tsp. baking powder
- 8 tbsp. unsalted butter cold (1 stick)
Instructions
LEMON FILLING:
- Zest lemons.
- Set aside.
- Squeeze juice from lemons into a mixing bowl.
- Discard remaining lemon pulp; add zest.
- Add granulated sugar, eggs and boiling water.
- Stir to combine.
- Divide pie filling evenly between prepared pie crusts.
- Sprinkle each with crumb mixture.
- Place pies on a cookie sheet to catch any drips while baking.
- Bake at 350 degrees for 45-60 minutes, or until mixture is set.
CRUMB TOPPING:
- Combine flour, granulated sugar and baking powder.
- Cut in butter with a pastry blender until coarse crumbs form.
- Divide topping and sprinkle evenly over top of each pie.
- Bake as directed above.
- Yields two 7-inch pies.
14 Comments
Mark
July 21, 2022 at 3:52 pm
What do you do with the zest after you set it aside?
Teresa
July 23, 2022 at 9:59 am
Hi Mark. I’m so sorry. I had it in the pictures above the recipe but forgot it in the recipe card. I add it in with the juice and other ingredients.
Mandy
January 22, 2020 at 11:24 pm
Hi Teresa, thanks for sharing this recipe, it was delicious!! Although your looks much better than mine. The raspberries were a nice touch.
Teresa
January 23, 2020 at 8:14 am
Hi, Mandy, so glad you enjoyed the recipe. It’s probably great with a dollop of ice cream too. 🙂
Mary
December 31, 2019 at 9:49 am
Nutrition Information?
Teresa
December 31, 2019 at 12:05 pm
Hi, Mary. I do not currently have nutrition info on my blog but am hoping to get it soon.
Charlie
December 30, 2019 at 9:51 pm
7″ pie shell?? Where did you find?
Teresa
December 31, 2019 at 12:05 pm
I know, Charlie, right?? I found mine at HEB in Texas. The only other thing I can tell you is to put about 2/3 in one pie shell and 1/3 in another. The one will be smaller (or divide in half between two 9-inch pie shells). Just don’t try to stuff all the ingredients in a large 10-inch baking dish because it won’t fit and will overflow badly while baking. I know it’s really odd to try to find 7-inch pie shells but this pie is so terrific I hope you manage to give it a try.
Mona
December 30, 2019 at 5:49 pm
Thank you so much for all the beautiful recipes you provide all year long! You inspire me to bake and try new things!
Wishing you and your family a happy and healthy 2020!
Mona.
Teresa
December 31, 2019 at 11:55 am
Thank you so much, Mona. So glad you enjoy the recipes.
Janice Bruehl
March 25, 2021 at 3:44 pm
Does adding boiling water to eggs cook/curdle eggs. Do you suggest to temper egg mixture? I can’t wait to try as I’m not a fan of merange
Teresa
March 29, 2021 at 7:36 am
Hi, Janice. In this recipe it did not curdle the eggs. It’s a terrific recipe. Just remember to use to small pie plates because the recipe expands while baking and you don’t want it to overflow.
MaryAnn Coy
December 30, 2019 at 5:12 pm
I only have 10 inch pie plates. Can I bake the remainder in a small casserole dish, without crust? How much space would I need to prevent overflow? Thoughts? Sounds yummy, I love lemon.
Teresa
December 31, 2019 at 11:57 am
Hi, MaryAnn. I know, seven-inch plates. I found mine at HEB – I think they are about 7 1/2 inches. If all you have is a ten inch plate, just be careful not to pack all the ingredients in one pan. I guarantee it will overflow and be a mess. Also place a cookie sheet underneath the pie pan just in case. I would not overfill the pie to more than about half (including the crust) to be safe. Enjoy.