Anna Olson's Lemon Pie Recipe: Zesty Crust and Tangy Filling Fusion

Anna Olson's lemon pie delivers that perfect balance of bright citrus and buttery crust that makes every slice irresistible. 🌟 The secret lies in a crisp, flaky lattice top that contrasts beautifully with the tangy, velvety filling—this is the kind of dessert that elevates any gathering.

I've refined this recipe over years of baking, ensuring the crust stays perfectly golden while the filling achieves that signature wobble without breaking.

What sets this lemon pie apart is the technique: a double crust with a lattice design for both structure and visual appeal, paired with a filling that's rich enough to stand up to the acidity of fresh lemons.

The crust gets its signature flakiness from cold butter cut into the flour, while the filling benefits from a cornstarch slurry that creates that ideal texture—smooth yet slightly thickened. This isn't your average lemon pie; it's a showstopper that tastes like summer in every bite.

The process is straightforward but requires patience—the crust must rest in the fridge while you prepare the filling, and the lattice pattern demands careful cutting. But once it emerges from the oven with its golden lattice and glossy filling, all that effort becomes worth it.

Each slice offers the perfect harmony of tart and sweet, with the crust providing just enough contrast to keep every bite interesting.

Perfect for holiday tables, potlucks, or simply treating yourself, this lemon pie keeps beautifully for up to a week. The lattice design makes it easy to serve individual slices without worrying about the filling falling out. Let's get baking—your taste buds will thank you.

Ingredients for anna olson lemon pie

Bright citrus meets buttery perfection in this lemon pie—eight simple ingredients transform into a showstopper dessert.

The butter is non-negotiable here—European-style butter like Plugrá or Land O'Lakes European has more fat content, giving that signature flakiness. Grab it from Whole Foods or the dairy section of any grocery store. For the lemons, navel or Meyer lemons work best—they're sweeter and less bitter. I always buy a few extra, juice them immediately, and freeze the zest in ice cube trays for future pies. The cornstarch? Bob's Red Mill is my go-to brand—it's finely ground and dissolves perfectly in the filling.

No fresh lemons? Lemon juice concentrate works in a pinch, but add 1 extra tablespoon of sugar to balance the tartness. Running low on heavy cream? Full-fat coconut cream gives a similar richness, though the flavor will differ slightly. The vanilla extract can be swapped for 1 tsp vanilla bean paste if you're feeling fancy. For the crust, if you don't have ice water, cold milk or vodka works too—just add 1 tbsp at a time until the dough comes together. And if you're worried about the lattice design, practice cutting strips on scrap dough first!

The crust dough keeps best wrapped in plastic for 3 days in the fridge, or 3 months frozen. The filling can be made ahead and stored separately for 2 days before assembling. Once baked, this pie stays fresh for 5-6 days at room temperature, or 1 week in the fridge. For serving, dust the lattice with extra powdered sugar right before slicing—it adds that restaurant-worthy finish. And trust me, the first slice is always the best, so save a piece for later!

Step-by-step instructions for Anna Olson's lemon pie

Here's how to create that perfect balance of zesty crust and tangy filling—every slice will be a showstopper!

In a large bowl, whisk together the 3 cups All-Purpose Flour, 1.5 cups Unsalted Butter (cold and cubed), 1.5 cups Granulated Sugar, 1 tsp Salt, and 1 tbsp Ice Water from the 0.5 cup Ice Water. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

Sprinkle the 0.5 cup Ice Water gradually over the mixture, mixing gently with a fork until the dough just comes together. Be careful not to overmix—you're looking for a soft, slightly sticky dough that holds together when pressed. Divide the dough in half, flatten each into a disk, wrap in plastic, and chill for at least 1 hour (up to 24 hours). This resting time is crucial for creating a flaky, crisp crust that won't shrink in the oven.

While the crust chills, juice and zest the 6 whole Fresh Lemons. You should get about 1 cup juice and 2 tbsp zest. In a medium saucepan, combine the lemon juice, zest, 1.5 cups Granulated Sugar, 0.5 cup Cornstarch, and 1.5 cups Heavy Cream. Whisk everything together until the sugar and cornstarch are fully dissolved—this prevents lumps in your silky filling.

Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 5-7 minutes). The filling should be smooth and glossy, with a bright lemon color. Remove from heat and stir in the 1 tsp Vanilla Extract and 3 whole Large Eggs, one at a time, whisking gently after each addition. This step ensures your filling stays rich and creamy without curdling.

Preheat your oven to 375°F. Roll out one disk of chilled dough on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang on all sides. Transfer the dough to the pie dish, pressing gently to shape it. Trim the edges to ¼-inch width, then crimp decoratively using your fingers or a fork. Freeze the crust for 15 minutes to firm it up before filling.

Pour the lemon filling into the prepared crust. Roll out the second disk of dough and cut it into ½-inch strips for a lattice top. Arrange the strips in a crisscross pattern over the filling, leaving some gaps for steam to escape. Brush the lattice and crust edges with a bit of egg wash (1 egg beaten with 1 tbsp water) for a golden finish. Sprinkle the 0.25 cup Powdered Sugar evenly over the lattice for that signature Anna Olson touch.

Bake the pie on the lower rack for 50-55 minutes, until the crust is deep golden brown and the filling is just set (it should still jiggle slightly in the center). If the edges brown too quickly, cover them with foil. Let the pie cool completely on a wire rack for at least 2 hours—this is where the magic happens as the filling firms up and the flavors meld.

Once cooled, chill the pie in the refrigerator for at least 4 hours (overnight is best). This resting period allows the filling to thicken properly and the crust to crisp up perfectly. Serve slices at room temperature for the ultimate balance of buttery crust and tangy lemon filling—every bite will be pure perfection!

Essential equipment for this dish

Pie Dish Essentials

The right pie dish makes all the difference. I swear by a 9-inch glass or ceramic pie dish—it distributes heat evenly and creates that perfect golden crust. Pyrex or CorningWare are my top picks because they handle temperature changes without cracking.

If you're using a metal dish, opt for stainless steel—it crisps the crust beautifully while preventing sticking. Avoid dark-colored dishes, as they can make the crust overbrown too quickly. 🌟

Crust Tools

For the lattice top, grab a sharp chef's knife (I love my Wüsthof Classic) and a pastry brush for egg wash. A rolling pin with a fluted edge (like the OXO Good Grips) helps create those decorative crust edges effortlessly.

For cutting the lattice strips, a pizza cutter works perfectly—just make sure it's sharp to avoid squishing the dough. Pro tip: Use a bench scraper to transfer rolled-out dough into the pie dish without tearing. ✨

Mixing & Measuring

Precision matters with this recipe, so invest in a digital kitchen scale (I use the OXO Good Grips) for accurate measurements, especially with the butter and flour. A medium saucepan with high sides (like All-Clad Stainless) prevents spills when cooking the filling.

For whisking, a balloon whisk (I prefer Mercer Culinary) ensures smooth, lump-free mixtures. Don't forget a fine-mesh strainer to remove any pulp from your lemon juice. 💫

Baking & Cooling

An oven thermometer (I recommend Thermoworks) is a game-changer—it ensures your oven is truly at 375°F, not the "guess-timate" setting. For cooling, a wire cooling rack (like Amazon Basics) prevents soggy bottoms. If you're short on rack space, prop up the pie on a heatproof trivet.

A pie server (I use Chicago Metallic) makes slicing clean, precise cuts without crushing the lattice. For storage, airtight containers (like Rubbermaid) keep the pie fresh for days. 🔥

Frequently asked questions