Print

Lemon Cream Pie

Delicious Lemon Cream Pie
Print Recipe

This Lemon Cream Pie is the perfect balance of sweet and tart, featuring a creamy lemon filling and a flaky crust. It’s a delightful dessert that’s sure to brighten any day.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 4-6 tablespoons ice water
  • For the Filling:
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1/2 cup lemon juice, freshly squeezed
  • 2 tablespoons lemon zest
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • For the Topping:
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
  2. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  3. On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate, trim the edges, and crimp decoratively.
  4. Preheat oven to 375°F (190°C).
  5. Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and pie weights, and bake for another 5-10 minutes, or until lightly golden. Let cool completely.
  6. Make the Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water until smooth.
  7. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Reduce heat to low and simmer for 1 minute, stirring constantly.
  8. Remove from heat and whisk in lemon juice, lemon zest, and egg yolks. Return to heat and cook for 1 minute, stirring constantly, until the filling thickens slightly.
  9. Remove from heat and stir in butter until melted and smooth.
  10. Pour the filling into the cooled pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  11. Make the Topping: In a large bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  12. Spread the whipped cream evenly over the chilled pie.
  13. Slice and serve.

Notes

Garnish with fresh lemon slices or berries for an elegant presentation. For a meringue topping, use the egg whites from the filling recipe, beat them with sugar and bake for a few minutes until golden brown.

Find it online: https://delilita.com/lemon-cream-pie/