Lemon Easter Pie

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 envelope unflavored gelatin
  • cup fresh lemon juice
  • 4 eggs, beaten
  • cups sugar
  • teaspoon salt
  • 3 tablespoons butter
  • ¾ teaspoon grated lemon rind
  • ¾ teaspoon vanilla extract
  • cups heavy cream, whipped
  • Baked Pie Pastry, 9 inches
  • Whipped cream and grated lemon rind for garnish


    1. Soften the gelatin in the lemon juice in a saucepan or the top part of a double boiler. Add the eggs, sugar, salt and butter. Mix well. Cook, stirring, over very low heat or hot, not boiling, water until the mixture thickens. When properly thickened, the sauce will coat the sides of a wooden spoon.

    2. Remove from the heat and chill until mixture mounds slightly when dropped from a spoon. To hasten chilling, the saucepan may be set in a larger vessel containing cracked ice.

    3. Fold in the lemon rind, vanilla and whipped cream.

    4. Turn the mixture into the baked pie shell. Chill the pie in the refrigerator until the filling is set. To serve, garnish with whipped cream and grated lemon rind.