Description
A delightful Lemon Cream Pie with a fluffy topping that balances bright acidity and silky richness, perfect for family gatherings and special occasions.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 1 pinch salt
- 3–4 tablespoons cold water or 1 egg yolk
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 egg yolks
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 ¼ cups whole milk
- 1 cup heavy cream
- 1 tablespoon mascarpone (optional)
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
Instructions
- Preheat oven to 350°F (175°C) and chill mixing bowl for topping.
- Make the crust: Cut cold butter into flour and salt until coarse. Add cold water or egg yolk and form dough. Press into 9-inch tart pan and blind-bake for 12–15 minutes until golden. Cool on rack.
- Prepare lemon curd: Whisk egg yolks, sugar, and cornstarch in a saucepan. Add lemon juice, zest, and milk. Cook over medium heat until thick and glossy. Stir in cold butter until silky.
- Finish the lemon cream: Cool the curd slightly. Fold in whipped cream, or mix curd with more whipped cream. Pour into cooled crust.
- Make fluffy topping: For whipped cream, whip cold heavy cream with powdered sugar and vanilla until soft peaks. Spread over lemon cream and chill.
- Chill for at least 2 hours before serving. Slice with a hot knife.
Notes
Use fresh lemon juice for the best flavor. Chill the filling enough before adding the topping to avoid collapse.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: lemon pie, dessert, citrus pie, fluffy topping, lemon cream
