Creamy Lemon Pie
User Reviews
4.9
Creamy Lemon Pie
Description
Creamy Lemon Pie combines a cooked lemon filling that thickens with cornstarch and egg yolks to produce a silky, dense filling set in a pre-baked crust. The filling includes lemon zest and juice for a bright citrus flavor, balanced by the richness of heavy cream, butter, and vanilla extract. The gentle cooking ensures the eggs are tempered and the filling thickens without curdling.
The recipe also includes instructions for a stabilized whipped cream topping made with gelatin to maintain its volume and texture while complementing the creamy, tangy lemon layer. This topping contrasts with the thick lemon filling, offering lightness and smoothness.
This pie is best chilled until fully set and can be served as a refreshing dessert that highlights lemon with a creamy mouthfeel. It is adaptable for variations like Lemon Meringue Pie if desired, by adding a separately made meringue topping.
When preparing, temper the eggs carefully to avoid lumps, and let the pie cool properly before refrigerating for the best texture. The stabilized whipped cream topping can be prepared ahead and spread just before serving to maintain its shape.
Ingredients
Lemon Pie Filling
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 cup heavy cream
- 1 cup milk
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 3 large egg yolk
- 2 tablespoons butter salted
- 1 teaspoon vanilla extract
- 1 pie crust cooked and ready to go, prepared
Stabilized Whipped Cream
- 3 tablespoons water cold
- 1 teaspoon gelatin unflavored
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- To prepare the lemon filling, combine 3/4 cup granulated sugar, 1/3 cup cornstarch, 1 cup heavy cream, 1 cup milk, 1 tablespoon lemon zest and 1/2 cup lemon juice in a medium saucepan. Cook the mixture over medium heat, stirring constantly, until it begins to bubble. Once it starts bubbling, continue to stir for about 2 minutes until the mixture thickens.
- Remove the saucepan from the heat. In a small bowl, whisk 3 large egg yolks together. Gradually whisk a small amount of the hot lemon mixture into the egg yolks to temper them, then immediately pour the tempered egg yolks back into the saucepan. Return the pan to medium heat and cook, stirring constantly, for an additional 90 seconds until thickened.
- Remove the pan from the heat and stir in 2 tablespoons salted butter and 1 teaspoon vanilla extract until smooth and fully combined. Pour the lemon filling into the prepared pie crust. Let the pie cool at room temperature for about 15 minutes, then refrigerate it until fully cooled and set, which will take about 2 to 3 hours.
- While the pie is chilling, make the stabilized whipped cream. In a small bowl, sprinkle 1 teaspoon unflavored gelatin over 3 tablespoons cold water and let it sit for 5 minutes to bloom. Microwave the gelatin mixture on high for 5–10 seconds until the gelatin is completely dissolved and the liquid is clear. Set it aside to cool slightly.
- In a large mixing bowl, whip 1 cup heavy cream using a hand mixer or stand mixer on medium speed until soft peaks form. Gradually add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract, continuing to whip until combined. Slowly pour in the cooled gelatin mixture while whipping on high speed until stiff peaks form.
- Once the pie is fully set, you can pipe or spread the stabilized whipped cream over the top of the pie. Refrigerate until ready to serve.
Notes
- The lemon filling can also be used as a base for Lemon Meringue Pie by topping with a simple meringue and baking until lightly browned.
- To make meringue, whip egg whites with cream of tartar and sugar until stiff peaks form, spread evenly over lemon filling, and bake at 350°F for 25-30 minutes.
- Meringue-topped pie is best eaten within 24 hours for optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 476kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 161mg | 54% |
| Sodium | 153mg | 6% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 85mg | 9% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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