Classic Fried Lemon Pies: A Taste of Childhood Nostalgia

Step back in time and savor the delightful taste of classic fried lemon pies. These golden-brown pockets of joy are more than just a dessert; they’re a trip down memory lane, evoking the simple pleasures of childhood. Imagine biting into a warm, flaky crust, revealing a burst of bright, tangy lemon filling – a perfect blend that will transport you to simpler days, reminiscent of the beloved Tastykake pies you might remember.

Growing up, my relationship with fruit in dessert was, shall we say, complicated. My personal policy was quite strict: fruit and sugary treats simply didn’t mix. Berries? Apples? Peaches? Keep them far away from my cakes and cookies! Yet, there was always one glorious exception to this rule, a citrusy beacon of deliciousness that defied my childish decrees: lemon. I never truly considered lemons “real” fruit in the same way. After all, you make lemonade with them, a drink synonymous with sunshine and sweetness, not a health food. This unique perspective cemented lemon’s place in my heart, leading to a lifelong love affair with Lemon Meringue Pie, Lemon Squares, and any other lemon-infused confection. Lemon was, undeniably, the “good” fruit.

Do you remember the iconic Tastykake Pies? If so, you’re likely nodding along with a nostalgic smile. They used to (and, happily, still do) craft those irresistible individual fruit pies – apple, cherry, and, my personal favorite, lemon! Those little lemon pies were my ultimate indulgence. I would eagerly choose one of those tangy, sweet pastries over a slice of decadent chocolate cake any day of the week. The perfect balance of sweet and tart, encased in a tender crust, was simply unparalleled.

The inspiration for these homemade fried lemon pies struck unexpectedly. While doing some holiday shopping before Christmas, my eyes landed on a can of Comstock Lemon Pie filling. It was an instant flood of memories. Without hesitation, I picked up a can, intending to use it soon, but as often happens, it found a temporary home in the pantry and was, for a brief period, forgotten. That is, until the other day. I had already retrieved a pie crust from the freezer for a different project, and then it hit me. I remembered my friend Kelli’s wonderful post on fried pies. The stars had aligned. I simply couldn’t resist. The craving for those nostalgic lemon pies was overwhelming, and I knew I had to make them – fast. The wait for the pie crust to thaw felt like an eternity, a testament to the powerful allure of this simple treat.

The moment these pies emerged from the hot oil, golden and fragrant, I knew I had stumbled upon something special. And indeed, they were beyond good. They were, dare I say, even better than the cherished Tastykake versions I remembered from my youth. The best part? Once the pie crust was thawed, the entire process took mere minutes. The crust itself was incredibly light and flaky, each bite a delicate crunch that gave way to the luscious, sweet-tart filling. Oh, that filling! It was the perfect balance, bright and zesty, contrasting beautifully with the rich, fried pastry. This recipe isn’t just about making a dessert; it’s about recreating a comforting memory, a taste of pure, unadulterated joy.

Fried Lemon Pies

Ingredients

• Canned Lemon Pie Filling (one 21-ounce can is usually sufficient for two pie crusts)
• 2 9-inch pie crusts (Pillsbury refrigerated pie crusts are highly recommended for convenience and consistent results)
• Oil for frying (such as vegetable, canola, or peanut oil, enough to have a 1-inch depth in your pan)
• Confectioner’s sugar for dusting

Instructions

1. Prepare the Frying Oil: Pour about 1 inch of oil into a heavy-bottomed pan, cast-iron skillet, or Dutch oven. Heat the oil over medium heat until it reaches approximately 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a tiny piece of pie crust into it; it should sizzle gently and turn golden brown in about 30 seconds.
2. Assemble the Pies: Lightly flour a clean work surface. Unroll one of your pie crusts and gently roll it out a bit with a rolling pin to smooth any folds and ensure it’s pliable. If there are any small cracks, press them together to seal. Using a sharp knife or a round cookie cutter (around 4-5 inches in diameter), cut the pie crust into six equal sections. On three of these sections, place about 2 tablespoons of canned lemon pie filling in the center, leaving a clear border around the edges. Place the remaining three pie crust sections on top of the filled sections. Press firmly around the edges to seal the filling inside, then use the tines of a fork to crimp and secure the edges all the way around. This helps prevent the filling from bubbling out during frying.
3. Fry the Pies: Carefully slide the prepared pies into the hot oil using a slotted spoon or a thin spatula. Do not overcrowd the pan; fry only 2-3 pies at a time to maintain oil temperature. Fry for about 1 minute per side, or until each side is beautifully golden brown and the crust is bubbly. The cooking is very quick!
4. Cool and Serve: Once fried, remove the pies from the oil with a slotted spoon and place them on a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess oil. Allow them to cool for at least 5 minutes before serving, as the lemon filling will be extremely hot. Once slightly cooled, generously dust the pies with confectioner’s sugar.
5. Repeat: Repeat the entire process with your second pie crust and any remaining filling to make more delicious fried lemon pies.

Notes & Tips for Perfect Fried Pies

Do Not Over-Stuff: This is crucial! Over-stuffing your pies will make them difficult to seal properly, and they are much more likely to burst open in the hot oil, creating a mess and losing that delicious filling. Stick to about 2 tablespoons of filling per pie.

Oil Temperature is Key: Maintaining the correct oil temperature is vital for crispy, evenly cooked pies. If the oil is too cool, the pies will absorb too much oil and become greasy. If it’s too hot, they will brown too quickly on the outside before the crust is fully cooked. A thermometer is highly recommended, but if you don’t have one, use the pie crust test described in the instructions.

Sealing the Edges: Take your time to really seal the edges with a fork. This not only creates a pretty pattern but also ensures the filling stays put during frying.

Cooling Time: Don’t skip the cooling time! The lemon filling gets incredibly hot and needs a few minutes to set and cool down to a safe eating temperature. Plus, a slightly cooled pie has a better texture.

Serving Suggestions: These fried lemon pies are fantastic on their own, especially when still warm and dusted with sugar. For an extra treat, serve them with a scoop of vanilla ice cream, a dollop of whipped cream, or a fresh berry compote. They also pair wonderfully with a cup of hot tea or coffee.

Make Ahead & Storage: These pies are best enjoyed fresh, warm from the oil. If you have leftovers, store them at room temperature in an airtight container for up to 1-2 days. You can gently reheat them in a toaster oven or air fryer for a few minutes to crisp them up again, but they won’t be quite as perfect as fresh.

Variations: While lemon is a star, feel free to experiment with other canned pie fillings like apple, cherry, or peach for different flavor profiles. You can also make your own fruit filling from scratch if you prefer!

Recipe source: ChocolateChocolateandmore.com

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Frequently Asked Questions About Fried Lemon Pies

Can I make these pies with homemade pie crust?

Absolutely! While refrigerated pie crusts offer convenience, a homemade pie crust will elevate these fried pies even further. Just ensure it’s rolled thin enough and well-chilled before cutting and filling.

What kind of oil is best for frying?

Neutral oils with a high smoke point are best. Vegetable oil, canola oil, or peanut oil are excellent choices. Avoid olive oil, as its flavor can be too strong and its smoke point is lower.

Can I use fresh lemon filling?

Yes, you can! If you have a favorite homemade lemon curd or pie filling recipe, feel free to use it. Just ensure it’s thick enough to hold its shape and doesn’t become too runny when heated, which could cause the pies to burst.

How do I prevent the pies from getting soggy?

The key to a crispy fried pie is proper oil temperature and allowing them to drain thoroughly on a wire rack after frying. Do not stack them while they are hot, as this will trap steam and make them soggy.

Can I bake these instead of frying?

While you could bake these, they wouldn’t truly be “fried lemon pies” and the texture would be different. For a similar effect with less oil, you could try air frying them. Preheat your air fryer to 350°F (175°C) and cook for 8-12 minutes, flipping halfway, until golden brown.

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