We can’t wait to dive into our Lolly’s Lemon Drop Pie, a zesty twist on a classic favorite that captures the bright, tangy essence of lemon drops in every bite. It’s the perfect dessert for those sunny days or cozy evenings when you crave something refreshing yet comforting.
Drawing from simple, heartfelt origins, this pie has been a staple in our kitchen for its easy prep and irresistible flavor. We’ll show you how to whip it up so you can enjoy its sweet-tart magic too.
Ingredients
For our Lolly’s Lemon Drop Pie, we carefully select fresh, high-quality ingredients to capture its tangy-sweet essence and creamy texture. Below, we list them in the order they’re used, starting with the crust and moving to the filling, with prep specifics noted for accuracy.
Crust Ingredients
- 1 1/2 cups all-purpose flour: Sifted for a flaky base.
- 1/2 cup unsalted butter: Chilled and cubed to ensure easy incorporation.
- 1/4 cup granulated sugar: For a subtle sweetness in the dough.
- 1/4 teaspoon salt: To balance flavors.
- 1 large egg yolk: Beaten, to bind the mixture without overworking.
Filling Ingredients
- 4 large lemons: Zested for 2 tablespoons zest and juiced for 3/4 cup juice, providing the signature tart brightness.
- 1 1/2 cups granulated sugar: Dissolved to enhance the lemon’s natural tang.
- 4 large eggs: Whisked to create a smooth, custard-like consistency.
- 1/2 cup unsalted butter: Melted for richness and a silky finish.
- 1/4 cup all-purpose flour: As a thickening agent to set the filling perfectly.
Tools and Equipment
Having gathered our fresh ingredients for Lolly’s Lemon Drop Pie, we now turn to the essential tools and equipment that make preparation straightforward and efficient. These items ensure precise measurements, even mixing, and perfect baking to achieve the pie’s signature tangy-sweet flavor and creamy texture.
To streamline our process, here’s a detailed list of the key tools and equipment we recommend:
- Pie Dish (9-inch): A standard glass or metal pie dish is crucial for holding the crust and filling. We prefer a 9-inch size to ensure even baking and that golden, flaky crust that complements the lemony goodness.
- Mixing Bowls (Set of 2-3): Opt for medium and large stainless-steel or glass bowls to combine ingredients without hassle. These allow us to mix the crust dough and whisk the filling separately for optimal results.
- Measuring Cups and Spoons: Accurate measurements are key to balancing the tartness of the lemons with the sweetness, so use a set of dry and liquid measuring cups along with spoons for precise scoops of flour, sugar, and other components.
- Whisk or Electric Mixer: A sturdy whisk or handheld mixer helps us achieve a smooth, lump-free filling. For best results, we suggest an electric mixer if available, as it incorporates air for a lighter texture.
- Zester or Microplane: Essential for grating the zest from fresh lemons, this tool captures the bright, aromatic oils that elevate Lolly’s Lemon Drop Pie‘s flavor profile.
- Rolling Pin: Used to roll out the pie crust evenly, ensuring it fits perfectly in the dish without cracks or tears.
- Oven and Oven Mitts: A reliable oven preheated to the right temperature is vital for baking. Don’t forget heat-resistant mitts for safe handling of the hot pie dish.
- Spatula and Knife: A silicone spatula for folding ingredients and a sharp knife for slicing lemons keep our workflow smooth and prevent messes.
By using these tools, we can prepare Lolly’s Lemon Drop Pie with confidence, minimizing prep time and maximizing the delightful sensory experience of its zesty, creamy layers.
Instructions
We walk you through preparing Lolly’s Lemon Drop Pie with straightforward, step-by-step guidance to deliver its irresistible tangy-sweet flavor and creamy texture that bursts with fresh lemon essence.
Prepare Ingredients
First, we gather and prep our ingredients for efficiency. Zest the lemons using a zester to yield about 2 tablespoons of fine zest from 2 large lemons, releasing their vibrant, citrusy aroma. Juice the lemons to get ½ cup of fresh juice, ensuring it’s strained for smoothness. Measure out 1 ½ cups of all-purpose flour for the crust and 1 cup of granulated sugar for the filling, sifting the flour to remove lumps and enhance its light, airy quality.
Make the Pie Crust
We create a flaky, buttery crust that forms the perfect base for Lolly’s Lemon Drop Pie. In a large mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of cold unsalted butter (cut into small cubes), 2 tablespoons of granulated sugar, and ¼ teaspoon of salt, using your fingertips to work the butter into the flour until it resembles coarse crumbs with a sandy texture. Add 1 egg yolk and 2 tablespoons of cold water, then mix until the dough just comes together without overworking it—this ensures a tender, melt-in-your-mouth finish. Roll the dough on a lightly floured surface into a 12-inch circle, then transfer it to a 9-inch pie dish, pressing it gently against the sides for an even, golden crust.
Prepare the Lemon Filling
Next, we whip up the luscious lemon filling that defines the zesty, creamy heart of Lolly’s Lemon Drop Pie. In a medium bowl, whisk 4 large eggs with 1 cup of granulated sugar until the mixture is pale and fluffy, incorporating air for a light consistency. Stir in ½ cup of melted unsalted butter, the 2 tablespoons of lemon zest, ½ cup of fresh lemon juice, and 2 tablespoons of all-purpose flour, blending until smooth and glossy—these ingredients create a velvety texture with a bright, tangy punch that tantalizes the senses.
Assemble the Pie
With components ready, we assemble the pie for baking, layering flavors that promise a delightful contrast. Press the prepared pie crust firmly into the 9-inch pie dish, trimming any excess dough from the edges for a neat finish. Pour the lemon filling into the crust, spreading it evenly to ensure every bite captures the creamy filling’s sunny yellow hue and aromatic zest.
Bake the Pie
Finally, we bake the pie to achieve its signature golden-brown top and set filling. Preheat your oven to 350°F and place the assembled pie on the middle rack. Bake for 40-45 minutes until the filling is set with a slight jiggle in the center and the crust turns a crisp, golden color—the kitchen will fill with the irresistible scent of baked lemons. Remove from the oven and let it cool on a wire rack for at least 1 hour before serving to allow the flavors to meld into a refreshing, tart-sweet masterpiece.
Make-Ahead Instructions
As we often recommend for busy bakers, preparing Lolly’s Lemon Drop Pie in advance allows the flavors to intensify while saving time on the day of serving. This approach ensures a fresh, tangy-sweet dessert without last-minute rushes. Let’s break down the key steps for making ahead, using our tried-and-true methods to maintain the pie’s creamy texture and vibrant lemon essence.
Preparing the Crust Ahead
We suggest making the crust up to 2 days in advance for optimal flakiness. Follow these steps:
- After mixing the dough as outlined in our earlier instructions, shape it into a disk, wrap it tightly in plastic wrap, and refrigerate it. This resting period enhances the buttery layers, making the crust even more irresistible.
- Pro Tip: If you’re planning further ahead, freeze the wrapped dough for up to 1 month. Simply thaw it in the refrigerator overnight before rolling it out.
Preparing the Filling Ahead
The lemon filling can be prepped ahead to let its zesty, tart-sweet profile develop fully. Here’s how:
- Combine the filling ingredients (lemons, sugar, eggs, butter, and flour) as described, then store the mixture in an airtight container in the refrigerator for up to 24 hours. This allows the flavors to meld, resulting in a smoother, more vibrant filling.
- Important: Do not bake the filling separately; keep it raw until assembly to prevent curdling.
Assembling and Storing the Pie
For full assembly ahead of time, we advise these options to preserve the pie’s golden-brown top and creamy center:
- Unbaked Pie: Assemble the pie completely (crust and filling) and cover it loosely with plastic wrap or aluminum foil. Refrigerate for up to 1 day. When ready, bake as per our instructions, adding 5-10 minutes to the baking time if it’s straight from the fridge.
- Baked Pie: Bake the pie fully, then cool it completely on a wire rack. Cover and refrigerate for up to 3 days or freeze for up to 2 months. To serve, thaw overnight in the refrigerator and bring to room temperature for about 30 minutes.
Storage Guidelines
To help you track make-ahead timelines effectively, we’ve compiled the key storage details in the table below:
| Component | Refrigerator Storage (Up to) | Freezer Storage (Up to) | Notes |
|---|---|---|---|
| Crust Dough | 2 days | 1 month | Wrap tightly to prevent drying. |
| Filling Mixture | 1 day | Not recommended | Use fresh for best texture. |
| Unbaked Pie | 1 day | Not recommended | Bake soon after assembly. |
| Baked Pie | 3 days | 2 months | Reheat at 350°F for 10-15 minutes if desired. |
By following these make-ahead strategies, we ensure Lolly’s Lemon Drop Pie remains a showstopper, with its refreshing lemon drop essence ready to delight whenever you are. Always use fresh ingredients for the best results, and handle with care to avoid any texture changes.
Conclusion
We’ve shared Lolly’s Lemon Drop Pie as a go-to recipe for effortless delight. It’s perfect for creating memorable moments with family and friends.
We’re confident you’ll find it adds a zesty twist to your baking adventures. Dive in and make it your own for endless enjoyment.
Frequently Asked Questions
What is Lolly’s Lemon Drop Pie?
Lolly’s Lemon Drop Pie is a refreshing dessert blending tangy lemon flavors with a classic pie recipe. It’s easy to make, offering a sweet-tart taste that’s perfect for sunny days or cozy evenings, and includes a simple recipe for home bakers to enjoy.
What ingredients are needed for Lolly’s Lemon Drop Pie?
For the crust, you’ll need all-purpose flour, unsalted butter, granulated sugar, salt, and an egg yolk. The filling requires fresh lemons, granulated sugar, eggs, melted butter, and flour. Using high-quality ingredients ensures a creamy, tangy-sweet flavor.
What tools are required to make Lolly’s Lemon Drop Pie?
You’ll need a 9-inch pie dish for baking, mixing bowls for ingredients, measuring cups and spoons for accuracy, a whisk or electric mixer for the filling, a zester for lemons, a rolling pin for the crust, an oven, and heat-resistant mitts for safety.
How do I prepare Lolly’s Lemon Drop Pie?
Start by prepping ingredients, like zesting and juicing lemons. Make a flaky crust with flour, butter, and other items, then mix the lemon filling. Assemble in a pie dish, bake until golden, and cool to let flavors meld for a perfect tangy-sweet result.
Can I make Lolly’s Lemon Drop Pie ahead of time?
Yes, prepare the crust up to 2 days in advance or freeze it for later. The filling can be made 24 hours ahead and refrigerated. Assemble unbaked or baked pies, then store in the fridge or freezer to keep fresh and ready for any occasion.