Journey with me again to 2012 — the final time I shared this excellent lemon cream pie recipe:
“Baking lemon pie brings reminiscences of my Grandmother again to me. She made an unimaginable lemon pie with sky-high meringue. It was sensational, identical to her. She was additionally very snippy and demanding at instances. I believe she largely lived off of espresso and buttered toast, and the occasional chili from Wendy’s. I bear in mind as soon as she put a pizza within the oven and requested me why it regarded so humorous… it was the other way up. True story. I miss her humor, angle, and that lemon pie.”
Cheers to my Grandma, and to the perfect lemon pie you’ll ever make (or eat). Share it with family and friends for Easter, birthdays, showers, Mom’s Day, or simply to point out some love.
What makes this lemon cream pie further particular
The filling is (clearly) unimaginable, however the secret is the crust. The crust is produced from pecans and gingersnap cookies and can critically make you a pie baking goddess. Ginger and lemon? Yep. Ugh, I want you can stay in my thoughts. The flavour mixture is ideal.
In contrast to in my banana cream pie, you don’t need to rigorously “prepare dinner” the filling on the stovetop earlier than including it to the crust. You’ll simply whisk, pour, and bake!
Elements on this lemon cream pie recipe
I tweaked this recipe barely from the 13 years in the past and it critically turned out higher than I even bear in mind. Right here’s what you’ll want:
Can I make it gluten-free or dairy-free?
Sadly, I can’t suggest a substitute on this recipe to make it gluten-free or dairy-free. You probably have a gluten-free pie crust you’re keen on, be happy to strive that and let me know within the feedback the way it goes!
The magic of bitter cream
You is likely to be considering: wait, we’re including bitter cream to the filling?! Sure! Not solely does it give your filling a splendidly easy, creamy texture, but it surely additionally provides an additional stage of tartness with the lemon juice that balances out with the sugar, crust, and whipped cream topping.
For those who’re out of bitter cream you can even use whole-milk or 2% Greek yogurt!
Not into ginger? Strive a brand new crust
- For those who like a standard pie crust, be happy to make use of your favourite store-bought pie crust OR (even higher) strive my fool-proof all-butter pie crust.
- I like to recommend swapping the gingersnaps for a special cookie like biscoff cookies, vanilla wafers, or graham crackers.
The right way to make excellent lemon cream pie
- Pulse the crust. Add the pecans and gingersnaps to the bowl of a food processor and pulse till they turn into advantageous crumbs. Add the butter and brown sugar and pulse once more till the combination seems like moist sand.
- Kind & bake the crust. Pour the crust combination right into a 9-inch pie pan and evenly press into the underside and sides of your pan with clear fingers or the pack of a measuring cup. Bake, after which let it cool.
- Combine the filling. Add the sugar and lemon zest to a large bowl and use clear fingers to rub them collectively to infuse the sugar. Whisk in the remainder of the substances till easy.
- Bake the pie. Pour the filling into the cooled pie crust, then rigorously switch to the oven and bake till the filling is about. It may be barely jiggly, simply ensure it doesn’t look “moist.”
- Cool, then cool once more. Let the pie cool to room temperature, then loosely cowl it with plastic wrap and funky within the fridge for 4 hours. That is necessary, so don’t rush the cooling course of!
- Make the whipped cream topping. Use an electrical stand mixer or hand mixer to beat collectively the whipped cream substances till good and fluffy.
- High, garnish & serve. High the cooled pie with whipped cream and lemon zest, then slice and serve!
Can I make it forward of time?
Sure! Be happy to make the complete lemon cream pie OR one of many elements 1-2 days forward of time. Right here’s how:
- To make pie crust forward of time: after baking the gingersnap pie crust, merely retailer it coated within the fridge till you’re able to assemble, bake, and chill the remainder of the pie.
- To make filling forward of time: when you’ve whisked the filling collectively, cowl it with plastic wrap in order that the plastic is touching the highest of the filling (to forestall air from getting in) and chill the filling within the fridge till you’re able to assemble and bake the pie. You can even make the whipped cream topping forward of time and retailer it in an hermetic container till you’re prepared so as to add it to the pie!
Really helpful instruments
Get all of our kitchen essentials here!
The right way to retailer lemon cream pie
Retailer any leftover lemon cream pie loosely coated with plastic wrap or foil within the fridge for as much as 3-4 days.
Extra lemon desserts you’ll love
Get all of my lemon recipes right here!
I hope you’re keen on this lemon cream pie recipe! For those who make it you’ll want to depart a remark and a score so I understand how you preferred it. Take pleasure in, xo!
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Bold Kitchen
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125 Ridiculously Good For You, Generally Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
The Greatest Lemon Cream Pie You may Ever Eat
The best possible lemon cream pie with a brilliant, completely candy lemon custard filling and an unimaginable pecan gingersnap cookie crust. High this stunning spring pie with home made whipped cream or a sprinkle of powdered sugar. That is the one lemon cream pie recipes you want!
Elements
- Crust
- 2 cups (140g) gingersnap cookies (or sub biscoff cookies)
- 1 cup (100g) uncooked pecans
- 5 tablespoons (71g) salted butter, melted
- 2 tablespoons packed brown sugar
- Filling
- 1 cup (200g) sugar
- Zest from 1 lemon
- 4 giant eggs, at room temperature
- ¾ cup (150g) recent squeezed lemon juice
- ½ cup bitter cream (or sub whole-milk or 2% plain Greek yogurt)
- 1 tablespoon cornstarch
- ¼ teaspoon kosher salt
- Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Directions
Preheat the oven to 350 levels F.
Within the bowl of a meals processor, add the gingersnap cookies and pecans and pulse till they turn into advantageous crumbs, about 30 seconds to 1 minute. Add melted butter and brown sugar and pulse once more till the cookie crumbs resemble moist sand, about 30 seconds.
Dump the combination right into a 9-inch pie pan and use clear fingers to evenly press the combination into the underside and sides of the pan. Generally I discover it useful to make use of a small measuring cup to assist set the crust firmly and get the crumbs up the aspect of the pan. Bake for 10 minutes then take away from the oven; if the crust bubbles up barely, very gently press it again down with a measuring cup. Enable the crust to chill for 10 to fifteen minutes. (The crust will have to be considerably cool to the contact earlier than you’ll be able to add the filling.)
In a big bowl, add the sugar and lemon zest and use clear fingers to rub the zest into the sugar for 30 seconds. This can infuse the lemon taste into the sugar. In the identical bowl, add within the eggs, lemon juice, bitter cream (or yogurt), cornstarch and salt. Whisk collectively till properly mixed.
Pour combination into the cooled crust. Fastidiously switch the pie pan to the oven and bake till the filling is simply set, about 30 to 35 minutes; it’s okay if the filling seems to be simply barely jiggly within the middle, simply ensure it isn’t moist wanting. Cool pie at room temperature for 1 hour, then loosely cowl with plastic wrap and switch to the fridge to complete cooling, about 4 hours. Don’t worry if the pie cracks, generally this occurs in the event you beat the filling too lengthy or if there’s a dramatic change in temperature (your home is chilly, and many others).
Make the whipped cream: As soon as the pie and filling are chilly and you’re able to serve, add heavy whipping cream, powdered sugar and vanilla extract to the bowl of an electrical mixer (or use a hand mixer!); beat on excessive till cream reaches stiff peaks.
Evenly unfold whipped cream over pie filling, then garnish with further lemon zest. Lower into 9 to 12 slices and serve instantly.
Recipe Notes
For those who do not wish to use whipped cream, you’ll be able to mud the pie with powdered sugar earlier than serving. Scrumptious both approach!
Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats
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