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Lemon Cream Pie

Delicious Slice of Lemon Cream Pie
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This Lemon Cream Pie is a bright and tangy dessert perfect for any occasion. A smooth, creamy lemon filling sits in a flaky, buttery crust, creating a refreshing and satisfying treat.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1/4 cup cold vegetable shortening
  • 5-7 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 (Optional):
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Lemon slices or zest, for garnish

Instructions

  1. Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  3. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate. Crimp the edges.
  5. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
  6. Bake for 15-20 minutes, then remove the parchment paper and weights. Bake for another 5-10 minutes, or until golden brown. Let cool completely.
  7. Make the Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
  8. Bring the mixture to a boil over medium heat, stirring constantly, until thickened and clear.
  9. Reduce heat to low. Whisk a small amount of the hot mixture into the beaten egg yolks, then pour the egg yolk mixture back into the saucepan. Cook for 1 minute, stirring constantly.
  10. Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth and melted.
  11. 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.
  12. Refrigerate for at least 4 hours, or until completely set.
  13. Make the Topping (Optional): In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
  14. Spread the whipped cream over the chilled pie. Garnish with lemon slices or zest.
  15. Serve chilled.

Notes

For an extra layer of flavor, try adding a graham cracker crust instead of a traditional pie crust. Garnish with fresh berries for a beautiful presentation.

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