Creamy Lemon Pie

That is the pie for lemon lovers! The filling is clean, silky, and filled with that good tangy lemon taste. Not too candy, not too bitter. It’s topped with a stabilized whipped cream. Not like common whipped cream, this one holds its form for days. You possibly can unfold it on or pipe it into cute designs. It’ll keep gentle and fluffy it doesn’t matter what.

Lemon lovers will even love our lemon bars, lemon cookies, and lemon pound cake.

Why Our Recipe

A deliciously clean, silky, and tangy filling stuffed with lemon taste.
Stabilized whipped cream that you could both unfold on high or pipe on in designs and it’ll keep gentle and ethereal for days.
Use a pre-made pie crust so you should use a basic pastry, graham cracker, or shortbread crust.

A slice of creamy lemon pie on a plate, set next to slices of fresh lemon.

The entire lemon taste on this pie comes straight from the lemons themselves. Clearly, freshly squeezed is what you want right here because you’ll want a mixture of lemon zest and lemon juice. This will provide you with a brilliant, contemporary taste. And don’t fear, it received’t be bitter!

Ingredient Notes

An overhead view of all the fresh, wet, and dry ingredients needed to make old fashioned creamy lemon pie.

Granulated Sugar: You want it for construction in addition to to stability out the sourness of the lemon. Don’t attempt to substitute.
Cornstarch: The thickener.
Heavy Cream: Use heavy cream or heavy whipping cream. Both is fatty sufficient for this pie.
Milk: Use complete milk or 2%.
Lemon Zest: You’ll want to zest the lemon earlier than juicing it.
Lemon Juice: Freshly squeezed is greatest right here and also you wanted the lemon zest anyway. Bottled lemon juice simply doesn’t fairly measure up.
Egg Yolks: These additionally assist thicken the filling and make it velvety.
Salted Butter: In the event you solely have unsalted, add only a pinch of salt which is a taste enhancer.
Ready Pie Crust: Use a store-bought pastry crust, a no-bake graham cracker crust, or a selfmade honey shortbread crust. Simply be sure that it’s cooked and able to go earlier than including the filling.
Unflavored Gelatin: Offered within the baking aisle. You’ll must bloom it in water first which simply means letting it sit.

Crust Choices

This recipe requires a ready pie crust. You possibly can go the usual route with a selfmade pastry pie crust, or go fully no-bake with a graham cracker crust. One in every of our favourite crusts is a honey shortbread crust that tastes like a graham cracker crust with extra of the feel of a basic pastry crust. It is going to be scrumptious regardless of which you select!

A store-bought pie crust is at all times an excellent handy choice for making a lemon pie. You need to use frozen pie shells, pie crust dough from a tube that you simply roll out your self, or a pre-made graham cracker crust. This recipe is designed for the standard pie crust, so don’t buy a deep dish crust. As a result of this isn’t a baked pie, you’ll must remember to put together the crust and bake forward based on the package deal instructions.

End Seems: The Topping

For the simplest basic choice, simply unfold it on high! Use a spatula or the again of a spoon to create clean swirls or peaks.

To pipe the whipped cream, switch every part to a piping bag fitted with a Wilton 1M or 2D tip. For rosettes, begin by holding the piping bag upright over the pie. Squeeze the bag to kind a good swirl, shifting from the middle outward in a round movement. Launch the stress on the finish of every rosette. For a swirled edge, maintain the piping bag at a 90-degree angle and pipe small, steady swirls across the edges of the pie.

A close up overhead view of an unsliced old fashioned creamy lemon pie.

Tempering Eggs

Tempering eggs is all about stopping the egg yolks from scrambling once they hit the new lemon combination. It may sound somewhat difficult, however I promise it’s simple when you perceive what you might be speculated to do.

Have every part prepared: Arrange your bowl of egg yolks and whisk subsequent to the range earlier than you begin cooking the filling. This makes the method smoother and fewer tense.

Not too scorching: Hold your warmth at medium—going too scorching too quick will increase the chance of scrambling the eggs.

Work shortly: It ought to really feel nearly like one clean movement the place you add somewhat warmth to the eggs, then instantly whisk these in with the remainder.

Storage and Reheating Directions

Refrigerate leftovers by tenting the pie plate with aluminum foil to maintain from squishing the piped designs, or cowl with plastic wrap. It’s going to keep contemporary within the fridge for as much as 3 days.

After a number of days within the fridge, your lemon custard could begin to separate and a transparent liquid begins showing in your pie plate. It is a signal that your pie is beginning to flip and is now not contemporary.