County Fair Lemon Pie

A lemon pie with whipped cream dollops and lemon wedges atop a crumbled cookie crust sits on a wooden surface alongside a colorful checkered cloth and a metal pie server.

5 from 1 vote

Serve this irresistible No-Bake County Fair Lemon Pie on special occasions like Mother’s Day or a birthday or anytime you need an easy lemon dessert. This one will be the blue ribbon winner for sure.

Prep Time30

Cook Time0

Assembly and Chilling1 15

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Author: Jenny DeRemer

Cost: $0.99

Equipment

9 or 10-inch pie dish

Ingredients

For the Biscotti Crust

2 ¾ cups biscotti, put through food processor to fine crumbs
½ cup unsalted butter, melted
⅓ cup light brown sugar

For the Lemon Custard Filling

1 ⅓ cups granulated sugar
⅓ cup cornstarch
1 cup milk
½ cup unsalted butter, melted
5 egg yolks, beaten
zest and juice of 5 lemons
1 ½ cups sour cream

Garnish

1 cup freshly whipped and sweetened cream
slices of fresh lemon

Instructions

Prepare the Biscotti Crust

Pulse the biscotti in a food processor until they are fine crumbs
In a large bowl, mix together the biscotti crumbs, 1/2 cup butter and brown sugar. At this step, you may save 1/3 cup of the crust mixture aside if you plan to use them atop the finished pie later on. See my photo.
Using a straight-edge measure cup or a drinking glass, press the biscotti mixture into the bottom and up the sides of a 9 1/2 inch pie plate. Set aside.

Prepare the Lemon Custard Filling

In a medium non-stick sauce pan, whisk together sugar and cornstarch.
Turn heat on to medium and immediately whisk in milk, eggs, zest, juice and 1/2 cup butter. Using a rubber spatula, stir constantly being sure to 'scrape' the bottom of the sauce pan with each stir so that the liquid custard is not able to idle and scorch.
Stir and scrape over medium heat until liquid custard thickens significantly, about 4 to 6 minutes.
Once custard is thickened, remove from heat and pour into a medium sized bowl to stop cooking process.
Whisk in sour cream and continue to whisk until smooth.
Pour lemon custard into prepared biscotti crust and refrigerate. The pie does not need to be covered with plastic wrap.
Allow pie to chill at least 1 hour.

To Garnish and Serve

If you have heavy whipping cream and can beat your own fresh whipped cream, do so. This rustic pie is gorgeous with a few stiff dolops of whipped cream and deserves fresh. If you saved aside some of the biscotti crust crumbles, sprinkle atop. I also like to garnish with a couple slices of fresh lemon, then cut into quarters. Sweet candied lemon peels would be an equally beautiful accompaniment.

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