Lemon crunch pie is the perfect dessert. The zingy taste of lemons and the satisfying crunch of both the crisp crust and the graham cracker topping make this pie truly something special. Even better, it’s easy to prepare and can be made ahead.
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The topping is especially simple to make since you can just throw the ingredients into a food processor and hit the pulse button.
This tangy recipe makes a wonderful dessert after any kind of main meal, or you might like to enjoy it with a cup of coffee or some iced tea. It’s a great treat for the kids too. You will have everyone queuing up for a slice of this delicious pie!
If you love these crunchy desserts, definitely check out this strawberry crunch cake as well as my popular strawberry crunch cupcakes!
Main Ingredients
If you are craving the zingy flavor of lemon, this is a wonderful recipe to make. The three layers - crust, filling, and topping - don’t take long to make and even a beginner home baker can rustle up this dessert with ease. These are the key ingredients you will need:
- Lemons: For that unmistakable citrus tang.
- Shortening: To make the crust firm.
- Sugar: To add a sweet flavor that contrasts with the lemon.
- Egg whites: To add a light, fluffy texture to the filling.
- Egg yolks: These add a rich flavor.
- Cornstarch: To help the filling thicken and set.
- Graham crackers: To add crunch and sweetness to the topping.
Instructions Overview
This lemon crunch pie is easy to prepare, even if you don’t do a lot of baking. It’s so easy you can make the whole thing at home and you don’t need to buy a readymade crust or pie filling. The crust is the first component to make, and that is a question of combining flour, water, salt, and shortening. The resulting dough is then rolled out and pressed into a pie pan.
You will have time to prepare the filling while the crust bakes. Water, lemon juice, egg yolks, cornstarch, and sugar combine in a saucepan until the mixture is nice and thick. Next, you beat the egg whites until they are fluffy and mix the egg yolk mixture into it.
The topping is also a breeze to make. You will put butter, flour, sugar, and graham crackers in the food processor and just process for a few seconds to make the topping, going for a chunky rather than fine consistency. Finally, the pie is baked, and then it needs to chill for a couple of hours before serving.
Common Questions
The only substitute I would recommend for a similar result in this lemon crunch pie would be lime juice. If you're doing this, make sure you're using fresh lime juice for the best result. Of course, that would make it a lime pie instead! For another take on the citrus flavor, consider half lemon and half lime. Orange juice would work too, but that would give a very different flavor. It would be sweeter and less tangy.
Calamansi might or might not be available where you are. This tiny lime, known as calamansi or calamondin, can certainly be used in place of the lemon.
Any crisp cookie can be used for the lemon crunch pie topping. Gingersnaps, animal crackers, chocolate wafers, or coconut cookies would all work, so pick whichever you have on hand.
Although both function as leavening agents, it's not a good idea to substitute one for the other in most recipes, including this lemon crunch pie. This is because they have different properties and baking powder (and baking soda) add a flavor that's different from the more neutral taste of cornstarch. Bear in mind also that cornstarch is known as cornflour in some parts of the world (such as the UK), but it's the same thing.
Because it needs to chill for at least a couple of hours before serving, you need to make it ahead! If you want to make it the day before an event, that is also fine. It will keep for a few more days, although it’s best to make the topping before serving it, else it will go soggy over time.
To freeze, cut it into servings, then put them on a platter in the freezer until set. Now you can transfer them into a large Ziploc freezer bag or an airtight container. It will keep for up to 3 months and you will always have a tasty dessert on hand for unexpected guests. Just put the frozen pie in the refrigerator a couple of hours before serving to let it thaw.
This pie will keep in the refrigerator for several days. If you plan not to eat the whole thing within 24 hours, you should keep it in a covered container so it doesn’t dry out.
Honestly, this tasty dessert is perfect served just the way it is. However, if you want a more indulgent treat, a scoop of vanilla ice cream or some whipped cream would be good.
Chopnotch Tips
- Since lemons are the star ingredient in this pie, don’t swap the fresh lemon juice for bottled lemon juice.
- You need to beat the egg whites with an electric mixer until stiff, before mixing in the other filling ingredients. This will ensure the filling is light and fluffy, as well as perfectly set. Nobody wants a runny filling!
- Keep an eye on this pie while you are baking it in the oven. As soon as the topping is slightly golden, it is done.
This dessert is wonderful for any occasion. You might want to make two of them, one to enjoy now and the other to freeze for a future treat.
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Recipe
How to Make
Lemon Crunch Pie
Ingredients
For the crust:
- ½ teaspoon salt
- 5 tablespoons water, ice cold
- 1 ½ cups all-purpose flour
- ½ cup shortening
For the filling:
- 3 tablespoons cornstarch
- 3 egg whites
- 2 lemons, juice and zest
- 1 ¼ cups water, boiling
- 1 ¼ cups granulated sugar
- 3 egg yolks, well beaten
For the topping:
- 3 tablespoons unsalted butter, chilled
- ¼ cup all-purpose flour
- ⅓ cup brown sugar, packed
- 4 graham crackers, crushed
Instructions
For the crust:
- Combine together salt and flour in a medium bowl and add shortening. Toss well, then mash it up by using a fork into little pieces. Do not over mix.
- Add in cold water, a tablespoon at a time until your dough is sticky enough.
- Roll the dough out and press into a 9-inch pie plate.
- Bake for about 7 minutes at 400 F.
For the filling:
- Boil water in a saucepan, then mix in lemon juice, beaten egg yolks, cornstarch and sugar. Stir well and cook until your filling is thickened.
- Beat egg whites until stiff with an electric mixer and fold lemon mixture into it. Pour over baked crust.
For the topping:
- Add all the topping ingredients to a food processor and process just for few seconds until crumbly.
- Spread over filling and bake for 17 to 20 minutes at 350 F, or until topping is slightly brown.
- Refrigerate for 2 hours before serving.
Notes
- Since lemons are the star ingredient in this pie, don’t swap the fresh lemon juice for bottled lemon juice.
- You need to beat the egg whites with an electric mixer until stiff, before mixing in the other filling ingredients. This will ensure the filling is light and fluffy, as well as perfectly set. Nobody wants a runny filling!
- Keep an eye on this pie while you are baking it in the oven. As soon as the topping is slightly golden, it is done.
