Lemonade Stand Pie

I made a pie this weekend as a part of the "You Want Pies With That?" challenge. The theme for this month a Taste of Summer pie. I decided that nothing reminds me of those idyllic summer days than a good old fashioned lemonade stand. One that is run by a blond little girl wearing gingham and pigtails. And there is a sprinkler running on the lawn behind her. And some other neighborhood kids are playing with sidewalk chalk and jump ropes nearby. . .

So wrapping all those images into one delicious bite. . . here is my Lemonade Stand Pie


This recipe is adapted from Martha.

Wash a lemon and cut crosswise into thin slices using a mandoline. Remove any seeds and discard. Remove peel and pith of 2 more lemons and discard. Slice lemon flesh crosswise into very thin slices. Remove seeds and discard; add to a bowl with other lemon slices. Add 3 cups sugar and toss well to coat. Cover bowl with plastic wrap, and let mixture stand overnight, stirring occasionally.


The next day, make a double pie crust recipe of your choice, adding in 2 tablespoons lemon zest.

Preheat oven to 450 degrees. On a lightly floured work surface, roll 1 piece of crust into a 13-inch round. Fit dough into a 10-inch pie plate, pressing it into the edges; refrigerate 15 minutes.

Add 1/8 teaspoon salt and 7 whole eggs to lemon mixture; stir until well combined. Pour into chilled pie crust.

On a lightly floured work surface, roll remaining piece of crust into a 13-inch round. Slice vents liberally into the crust. Place over filling and crimp edges to seal. Brush top of crust with 1 egg white.

Transfer pie to oven and bake 15 minutes. Reduce oven temperature to 375 degrees and continue until crust is golden brown and shiny, about 30 minutes.


This pie has a lemony custard-like filling that is very powerfully lemon. It's not sour or tart, but simply lemon. And simply delicious to those that are a fan!

Lemonade Stand Pie

3 lemons
3 cups sugar
1/8 tsp salt
7 eggs
double pie crust

Wash a lemon and cut crosswise into thin slices using a mandoline. Remove any seeds and discard.  Remove peel and pith of 2 more lemons and discard (Reserve 2 tablespoons of zest for crust). Slice lemon flesh crosswise into very thin slices. Remove seeds and discard; add to a bowl with other lemon slices. Add 3 cups sugar and toss well to coat. Cover bowl with plastic wrap, and let mixture stand overnight, stirring occasionally.

The next day, make a double pie crust recipe of your choice, adding in 2 tablespoons lemon zest.

Preheat oven to 450 degrees. On a lightly floured work surface, roll 1 piece of crust into a 13-inch round. Fit dough into a 10-inch pie plate, pressing it into the edges; refrigerate 15 minutes.

Add 1/8 teaspoon salt and 7 whole eggs to lemon mixture; stir until well combined. Pour into chilled pie crust.

On a lightly floured work surface, roll remaining piece of crust into a 13-inch round. Slice vents liberally into the crust. Place over filling and crimp edges to seal. Brush top of crust with 1 egg white.

Transfer pie to oven and bake 15 minutes. Reduce oven temperature to 375 degrees and continue until crust is golden brown and shiny, about 30 minutes.

Enjoy!