Go Back
–+ servings
Lemon Crumb Pie | Can't Stay Out of the Kitchen | these #LemonPies are magnificent! This #GooseberryPatch #recipe is so delightful we made 2 batches (4 pies total). Great #dessert for #company or #holidays. #pie #LemonCrumbPie #HolidayDessert #LemonDessert #ValentinesDay

Lemon Crumb Pie

Teresa Ambra
Lemon Crumb Pie is marvelous! This yummy and irresistible pie is filled with lemon zest and lemon juice. It's sweet and tart and so mouthwatering you won't want to stop eating! Wonderful dessert for family, company or holiday dinners. This recipe makes two small 7-inch pies.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Pies
Cuisine American
Servings 12
Calories 274 kcal

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

NOTE: This cannot be made in one 9-inch or 10-inch deep dish pie crust, or the lemon filling will overflow the pie plate.
 
NOTE: I used 8 tablespoons of butter rather than two from the original recipe. The topping was too dry and didn’t cook well enough that way. The topping needed more butter to set up properly while baking.
 
Recipe adapted from Gooseberry Patch.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 274kcalCarbohydrates: 47gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 52mgSodium: 104mgPotassium: 56mgFiber: 1gSugar: 34gVitamin A: 296IUVitamin C: 10mgCalcium: 64mgIron: 1mg
Keyword dessert, lemon, pie
Tried this recipe?Let us know how it was!