Lemon Pecan Pie is actually less daring than it sounds. In fact, it is one of my favorite pies. Since I was going to be having company on Friday Pieday this week, I decided that I would serve up a tried and true recipe. I didn’t want to subject my guests to an adventurous pie experimentation. 😉
The lemon flavor is definitely present, but more subtle and less tart than a lemon meringue pie. The consistency is quite similar to that of a pecan pie….but it doesn’t feel like you are eating a lemon flavored pecan pie. It is more like lemony goodness mixed with candied pecans. Don’t take my word for it, go try it.
Lemon Pecan Pie:
1 “9 inch” pie crust
6 Tbsp butter, softened
1 c light corn syrup
1/2 c brown sugar, packed
2 tsp lemon zest
1/4 c lemon juice
3 Tbsp flour
1 1/4 c chopped pecans
Bake pie crust at 450* for 5-7 minutes. Remove from oven and cool completely.
Combine eggs, butter, corn syrup, brown sugar, lemon zest, lemon juice and flour.
Stir in pecans and pour into cooled crust.
Bake at 350* for 40 min or until center is set.
Tip: After 25 minutes of baking, foil edges of crust so they do not brown too quickly.
Cool and serve. Be amazed. 😉
I wish I knew the source of this recipe, but I’ve had it for quite a while in my recipe book and don’t remember where it came from. I hope you enjoy this one as much as I do!
Happy Friday Pieday to you!