A treasured 1800s Oklahoma recipe modernized for today’s kitchen.
This unique pioneer dessert combines cornmeal and fresh lemons for a rich, custard-like pie. It has a subtle grainy texture, different from traditional lemon meringue.

Imagine a time when recipes were handwritten in journals and shared at family gatherings. This pie brings that nostalgia to your table. Its zesty lemon flavor and rich, creamy texture make it timeless.

In “Pioneer Cookery Around Oklahoma,” this 1800s lemon pie recipe caught my eye. The cornmeal makes an ordinary lemon pie unique.

This isn’t your typical lemon pie. The cornmeal adds a subtle, rustic texture that complements the bright citrus flavor. It shows pioneer ingenuity, using cornmeal for thickness and a grainy character.

After testing in the PioneerCOOKERY kitchen, I found the perfect balance. The original recipe’s charm is in its simplicity. It uses honest, delicious ingredients.

Recipe tested by Hannah Acton

Key Details

• Cuisine: American Pioneer
• Ready In: 1 hour
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Servings: 6-8
• Difficulty: Easy
• Total Ingredients: 8

Equipment Needed

• 9-inch pie dish
• Microplane or zester
• Large mixing bowl
• Whisk
• Measuring cups and spoons

Ingredients

Filling

• 2 cups granulated sugar (400g)
• 1 tablespoon all-purpose flour (8g)
• 1 tablespoon yellow cornmeal (10g)
• 4 large eggs, room temperature
• 1/4 cup fresh lemon juice (60ml, about 2 lemons)
• 1/4 cup whole milk (60ml)
• 1/4 cup unsalted butter, melted (57g)
• 2 tablespoons fresh lemon zest (from 2-3 lemons)

Pie Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)

How to Make this Lemon Pie

1. Position rack in center of oven. Preheat to 325°F (165°C).
2. In a large bowl, whisk sugar, flour, and cornmeal until combined.
3. Add eggs one at a time, whisking until smooth after each addition.
4. Stir in lemon juice, milk, melted butter, and lemon zest until mixture is uniform.
5. Pour filling into unbaked pie crust. Tap gently on counter to remove air bubbles.
6. Bake 45-50 minutes, or until filling is set but still slightly jiggly in center (internal temperature 175°F).
7. Cool completely on wire rack (2-3 hours) before serving.

Pro Tips & Hints

• Cornmeal adds authentic texture and thickening power
• Use fresh lemons; bottled juice affects texture – the oils in the zest make a huge difference
• Watch for golden edges while baking – they’re your doneness indicator
• Crust edges may need foil shield after 30 minutes

Variations & Substitutions

• Use lime juice and zest for a pioneer lime pie
• Replace cornmeal with extra flour for a smoother texture
• Add 1/2 teaspoon vanilla for depth

Healthier Version:

• Use a sugar substitute like stevia or erythritol.
• Replace butter with coconut oil for a dairy-free option.

Storage

• Room temperature: 2 days
• Refrigerated: 5 days
• Do not freeze (affects texture)

Nutrition Information

Per serving:

• Calories: 380
• Protein: 5g
• Carbohydrates: 58g
• Fat: 15g
• Fiber: 1g

Historical Note

This recipe represents true pioneer resourcefulness of 1800s settlers who combined cornmeal (a pantry staple) with precious citrus for special occasions to create something special.

Frequently Asked Questions :

1. Q: Why does this recipe use cornmeal?
   • A: Cornmeal was a pioneer staple, adding authentic texture and thickening power.
2. Q: Can I make this ahead?
   • A: Yes, it keeps well for 2 days at room temperature or 5 days refrigerated.
3. Q: Why aren’t my lemons yielding enough juice?
   • A: Room temperature lemons and rolling them firmly yields more juice.
4. Q: Is the filling supposed to be grainy?
   • A: Yes, the cornmeal creates a subtle, intentional texture.
5. Q: Can I add meringue?
   • A: While not traditional, meringue can be added after baking.
6. Can I use bottled lemon juice instead of fresh?
   • Fresh lemon juice is recommended for the best flavor.
7. How do I know if the pie is fully baked?
   • The filling should be firm with a slight jiggle in the center.
8. Can I prepare this pie ahead of time?
   • Yes, it tastes even better after chilling overnight.
9. Is cornmeal necessary in the recipe?
   • It adds a unique texture, but you can substitute it if needed.
10. Can I freeze Pioneer Lemon Pie?
    • Yes, wrap it tightly and freeze for up to 2 months.
11. Should I use salted or unsalted butter?
    • Unsalted butter is preferred.
12. Can I add whipped cream as a topping?
    • Absolutely, it pairs beautifully!
13. Can I reduce the sugar?
    • Yes, but it may slightly affect the texture.
14. What kind of pie crust works best?
    • A traditional flaky pie crust is ideal.
15. Can I use almond milk instead of regular milk?
    • Yes, it’s a good dairy-free alternative.