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+ servings
A lemon Pie

County Fair Lemon Pie

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.
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Prep Time: 30 minutes
Cook Time: 0 minutes
Assembly and Chilling: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: best lemon pie recipe, dairy, dessert, easy, ice box, lemon, no-bake, pie, quick
Servings: 8
Calories: 921kcal
Cost: $0.99

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Equipment

  • 9 or 10-inch pie dish

Ingredients

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    For the Biscotti Crust

    • 2 3/4 cups biscotti, put through food processor to fine crumbs
    • 1/2 cup unsalted butter, melted
    • 1/3 cup light brown sugar

    For the Lemon Custard Filling

    • 1 1/3 cups granulated sugar
    • 1/3 cup cornstarch
    • 1 cup milk
    • 1/2 cup unsalted butter, melted
    • 5 egg yolks, beaten
    • zest and juice of 5 lemons
    • 1 1/2 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.

    Nutrition

    Serving: 1servings | Calories: 921kcal | Carbohydrates: 110g | Protein: 12g | Fat: 50g | Saturated Fat: 26g | Cholesterol: 298mg | Sodium: 331mg | Potassium: 137mg | Fiber: 1g | Sugar: 75g | Vitamin A: 1647IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.