Lemon Pecan Pie

Lemon adds a bit of tartness to the usually sweet pecan pie.

Quick Facts

Prep Time: 10 minutes
Bake Time: 45 to 50 minutes
Yield: 8 servings


  • 1 (9-inch unbaked or frozen deep-dish pie crust
  • 1 cup Karo┬« Light Corn Syrup
  • 4 eggs
  • 6 tablespoons butter or margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup lemon juice
  • 3 tablespoons all-purpose flour
  • 2 teaspoons grated lemon rind
  • 1-1/4 cups coarsely chopped pecans
  • Whipped cream (optional)


  1. Bake pastry shell at 450°F for 5 to 7 minutes. Remove from oven and cool completely. Reduce oven temperature to 350°F.
  2. Combine corn syrup, eggs, butter, brown sugar, lemon juice, flour and lemon rind in a medium mixing bowl; stir in pecans and pour into completely cooled pie crust.
  3. Bake at 350°F for 40 minutes, shielding edges with aluminum foil after 25 minutes if necessary to prevent over-browning. Cool on a wire rack.
  4. Serve with whipped cream if desired.