Homemade Lemon Pie - Perfect Summer Treat.
Making this homemade lemon pie was not just a treat to enjoy, but also a great way to keep practicing food photography in a controlled environment. Cooking at home and documenting the process allows me to refine my style, explore lighting, and spark ideas for future photoshoots—perfect for capturing the fresh, bright vibes of summer.
✨ Why shoot recipe content?
Photographing recipes is a popular and powerful way to create content. You’re not only giving your audience something valuable —like a recipe—, but you’re also inspiring them visually. Food makes a perfect subject to experiment with composition, colors, and textures.
Ingredients
Crust
1 ¼ cups All Purpose Flour (150g)
¼ tsp salt
½ cup butter cold cut into small pieces (113g)
¼ cup granulated sugar (50g)
1 egg yolk
Curd
½ cup of fresh yellow lemon juice (120ml)
2 tbsp yellow lemon zest
1 cup granulated sugar (200g)
½ cup butter (113g)
4 eggs
2 yolks
Instructions:
In a large bowl, whisk together the flour, salt, and sugar. Add the cubed butter and work it in with your hands or a food processor until the mixture is crumbly with small butter pieces.
Add the beaten egg yolk and mix until a dough forms. Shape into a disk, wrap in plastic, and chill for 1 hour.
Roll the dough into a circle and place it in a 9–10 inch tart pan. Press it in, dock the bottom with a fork, trim the edges, and freeze for 30 minutes.
Preheat the oven to 375°F (190°C) and bake the crust for 20 minutes or until lightly golden. Then reduce the temperature to 350°F (175°C).
Lemon curd:
Whisk the eggs and yolks in a bowl. In a medium saucepan over low heat, warm the butter, lemon juice, zest, and sugar until the butter melts.
Remove from heat and slowly pour the hot mixture into the eggs, whisking quickly. (Don't pour it all at once or too fast — the eggs could scramble.)
Return everything to the saucepan and cook over low heat, whisking constantly until it thickens (about 170°F / 75°C).
TIP: To know when it’s ready, carefully run your finger across the back of the spoon — if it leaves a trail, your curd is done.
Strain the curd to remove any lumps.
Bake for another 10 minutes or until the center is almost set. Let cool, then refrigerate for 2 hours before slicing and serving.
Thinking of baking this lemon pie? I’d love to see your version!
If you have a restaurant, café, or food project and want to showcase your dishes in a delicious and professional way, I offer food photography sessions.
✨ Let’s work together to make your food look as good as it tastes
