Lemon Cream Pie With Spice Cookie Crust
User Reviews
5
Lemon Cream Pie With Spice Cookie Crust
Description
This Lemon Cream Pie With Spice Cookie Crust features a filling made by cooking lemon juice, zest, sugar, and butter into a thickened custard enriched with egg yolks to achieve a smooth, creamy consistency. The filling’s bright citrus flavor balances the aromatic spices of the buttery cookie crust. The crust is prepared by mixing crushed spice cookies with melted butter, then baked until firm and cool. The pie is chilled to allow the lemon filling to set and thicken further before serving.
The pie can be topped with whipped cream for added richness and contrast. The combination of the crisp, spiced crust and the silky tart filling makes for a layered texture experience. This dessert suits those who enjoy citrus-flavored custards with a bit of spice and buttery crunch.
Tempering the egg yolks is essential to avoid curdling and ensure a smooth custard. Let the filling cool and thicken properly before assembling the pie or adding whipped cream to achieve the best texture and flavor.
Ingredients
- Ingredients Needed:
- 2 tablespoons lemon zest, grated
- 2/3 cup lemon freshly squeezed juice
- 1 1/2 tablespoons cornstarch
- 1/2 cup butter
- 3/4 cup white sugar of
- 5 egg yolk
- 1 cup Whipped Cream
Crust
- 2 cups spice snaps 1-2 crushed cookies for topping, crushed; Simple Pleasures brand
- 1/3 cup butter 2 tbsp; melted
Lemon Whipped Cream Ingredients
- 1 cup whipping cream
- 2 tablespoons white sugar
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon gelatin optional, unflavored
Instructions
- To prepare the pie crust, mix together the crushed cookies and melted butter, then press into a 9.5 inch pie plate. Bake in a 350 °F oven for 10 minutes then remove and cool.
- Whisk the cornstarch into the lemon juice completely while it’s cold (thus no lumps) and add in the grated lemon zest as well.
- Put the butter and sugar in now as well and heat on a medium burner.
- Bring to a boil, stirring constantly and let boil for a minute. Remove from the heat.
- Take the egg yolks and whisk them until they are light yellow.
- You now need to temper the eggs, which means you take some of the hot liquid from the pot and whisk it into the egg yolks. Take a good 3 tbsp of the lemon juice mixture and whisk into the cold eggs, then whisk the egg mixture back into the pot of hot lemon filling.
- Cook the filling for another 3-5 minutes, stirring constantly until the mixture has thickened slightly.
- Cool the lemon mixture for an hour or so until it starts to become nice and thick. You don’t want it to set completely, you have to fold in the whipped cream so if it’s too thick you can’t properly mix it in.
- In a medium-size mixing bowl using an electric mixer, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the lemon curd completely and scrape the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate it.
- If you are doing whipped cream on top without stabilizer, cover up the pie with plastic wrap and refrigerate until it’s set, about 4-6 hours. You will have to have the pie ready to serve before you take on this next step.
- If you want to have a stabilized whipped cream, you will have to bloom your gelatin. This is done by taking your tsp of unflavored gelatin, mixing it with one tbsp cold water in a microwave safe container and letting it sit for a minute. After this you microwave it on high for about 15 seconds- in my microwave at least- so it becomes a nice liquid gelatin, ready to pour into the whipped cream. Let it cool for a while, but not too long, it will set!
- Take your whipping cream and start whipping it in your mixer. If you are adding in the gelatin, add it in now, then add in the sugar, zest and lastly the lemon juice. Whip until it forms soft peaks.
- Remove the pie from the fridge and top with the whipped cream. If you feel like being fancy, the stabilized whipped cream will hold it’s shape when piped with an icing tip. I simply spread it all over the top.
- Sprinkle the whipped cream with the crushed cookies you set aside for the topping and refrigerate until serving time. If you are not using stabilized whipped cream, serve right away.
User Reviews
Overall Rating
5
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