This pie is for lemon lovers! The filling is smooth, silky and full of that perfect tangy lemon flavor. Not too sweet, not too sour. It is topped with a stable whipped cream. Unlike regular whipped cream, it holds its shape for a long time. You can spread it or pipe it into beautiful designs. It will stay light and fluffy no matter what.
Lemon lovers will love us too lemon bar, Lemon CookiesAnd Lemon Pound Cake.
Why our recipe?
- A deliciously smooth, silky, and tangy filling full of lemon flavor.
- Stabilized whipped cream that you can either spread on top or pipe into designs and it will stay light and airy for days.
- Use a pre-made pie crust so you can use a classic pastry, graham cracker or shortbread crust.
All the lemon flavor in this pie comes directly from the lemons. Obviously, what you need here is freshly squeezed because you need a combination of lemon zest and lemon juice. It will give you a bright, fresh taste. And don't worry, it won't be sour!
Material notes
- granulated sugar: You need it to balance the lemon talk out balance. Don't try and substitute.
- Cornstarch: Dense.
- heavy cream: Use heavy cream or heavy whipping cream. Either is fatty enough for this pie.
- the milk: Use whole milk or 2%.
- Lemon zest: Don't forget to squeeze the lemon juice before making it.
- lemon juice: Freshly squeezed is best here and all you need is lemon zest. Bottled lemon juice doesn't measure up.
- Egg yolk: They help thicken the filling and make it velvety.
- Salted butter: If you are just going without salt, just add a pinch of salt which is a flavor enhancer.
- Prepare the pie crust: Use a store-bought pastry crust, a no-bake graham cracker crust, or a homemade honey shortbread crust. Just make sure it's cooked and ready to go before adding the filling.
- Unflavored gelatin: Selling in the baking aisle You first need to soak it in water which means letting it sit.
Crust option
This recipe calls for a prepared pie crust. You can go the standard route with a homemade one Pastry pie crustOr go completely no-bake with one Graham Cracker Crust. One of our favorite crusts Honey Shortbread Crust One that tastes like a graham cracker crust and has more of a classic pastry crust texture. It will be delicious no matter what you choose!
A store-bought pie crust is always a great convenient option for making a lemon pie. You can use frozen pie shells, pie crust dough from a tube that you roll out yourself, or a premade graham cracker crust. This recipe is designed for a standard pie crust, so do not buy a deep dish crust. Since this is not a baked pie, you must prepare the crust and bake ahead according to package directions.
Finish Looks: The Topping
For the easiest classic option, spread it on top! Use a spatula or the back of a spoon to create smooth swirls or peaks.
To pipe the whipped cream, transfer everything to a piping bag fitted with a Wilton 1M or 2D tip. For the rosette, Start by holding the piping bag upright over the pie. Squeeze the bag to create a tight twist, moving outwards from the center in a circular motion. Release the pressure at the end of each rosette. For a rolling edge, Hold the piping bag at a 90-degree angle and make small, continuous movements around the ends of the pipe.
Tempering eggs
Tempering eggs is to prevent egg yolks from curdling when beaten into a hot lemon mixture. It might sound a little difficult, but I promise that once you figure out what you should do.
Keep everything ready: Set up your bowl of egg yolks and whisk them on the stove before you start cooking the filling. This makes the process smoother and less stressful.
Not too hot: Keep your heat moderate—heating too quickly increases the risk of scrambled eggs.
Act quickly: It should almost feel like a smooth motion where you add a little heat to the eggs, then immediately whisk them in with the rest.
Storage and reheating instructions
Keep in fridge Protect the remainder of the piping from clogging the piping design by tenting the pipe plate with aluminum foil or cover it with plastic wrap. It will stay fresh in the fridge for up to 3 days.
After a few days in the fridge, your lemon custard may start to separate and a clear liquid will appear on your pie plate. This is a sign that your pie is starting to turn and is no longer fresh.
