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Lemon Cream Pie Recipe

Lemon Cream Pie Recipe

Learn how to make the best homemade Lemon Cream Pie with this easy baking recipe! A buttery shortcrust pastry filled with silky-smooth, tangy lemon cream and topped with freshly whipped cream. The perfect balance of sweet and tart for a refreshing dessert everyone will love.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-crusted lemon cream pie with one slice being lifted to reveal the velvety, pale yellow filling that holds its shape perfectly. Captured in soft natural light streaming through a kitchen window, the pie sits on a vintage white ceramic stand against a pale blue linen. Close-up details show the contrast between the crumbly, buttery shortcrust and the smooth, glossy lemon filling topped with delicate peaks of freshly whipped cream. Scattered lemon zest and thin lemon slices garnish the surface, while a small bowl of fresh lemons sits nearby, creating a sunny, cheerful composition that emphasizes the pie's bright, refreshing appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the lemon filling:</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">Zest of 3 lemons</li><li class="ingredients-single-item">120ml fresh lemon juice (about 3-4 lemons)</li><li class="ingredients-single-item">115g unsalted butter, at room temperature, cubed</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">300ml double cream (heavy cream)</li><li class="ingredients-single-item">2 tbsp icing sugar (powdered sugar)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Lemon zest and thin lemon slices for garnish (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Heatproof bowl</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl, combine the flour and salt, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs (keeping ingredients cool prevents the butter from melting, which ensures a flaky crust). Stir in the sugar, then add the egg yolk and gradually add just enough ice water to form a cohesive dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking, and keeps the butter cold, which is essential for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making sure it's large enough to line your pie dish with some overhang. Carefully drape the pastry over your rolling pin to transfer it to the pie dish, then gently press it into the corners without stretching the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Trim the excess pastry, leaving about 1cm overhang, then fold this under itself to create a neat edge. Crimp the edges decoratively if desired. Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or pie weights.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Blind bake the crust for 15 minutes, then remove the parchment and weights and bake for a further 5-10 minutes until the crust is golden and completely cooked through. A fully baked crust ensures it won't become soggy when filled. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the lemon filling, create a double boiler by placing a heatproof bowl over a pan of simmering water (ensuring the bowl doesn't touch the water). In the bowl, whisk together the egg yolks, sugar, lemon zest, and lemon juice until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook the mixture, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon - this should take about 10-12 minutes. The mixture should reach approximately 75°C if you have a thermometer. Be patient and keep heat moderate - rushing this step could result in curdled eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and immediately strain the mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg and the lemon zest (which has already imparted its flavor). This ensures a perfectly smooth filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the mixture to cool for about 5 minutes, then gradually whisk in the cubed butter, a few pieces at a time, ensuring each addition is fully incorporated before adding more. The butter enriches the filling and gives it a silky-smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the lemon filling into the cooled pie crust and smooth the top with a spatula. Cover with cling film, ensuring it touches the surface of the filling to prevent a skin from forming, and refrigerate for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, prepare the topping by whipping the double cream, icing sugar, and vanilla extract until soft peaks form. Don't overwhip or the cream will become grainy - stop when it holds its shape but still looks soft and billowy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Spoon or pipe the whipped cream over the set lemon filling, creating decorative swirls if desired. Garnish with fresh lemon zest and thin lemon slices for an elegant presentation. For best results, add the cream topping shortly before serving to maintain its perfect texture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Lemon Cream Pie Recipe?

This lemon cream pie requires plain flour, unsalted butter, caster sugar, eggs, lemons, double cream and vanilla extract. The shortcrust pastry uses cold butter and egg yolk, while the tangy filling needs fresh lemon juice and zest. The topping is made with whipped double cream.

How to cook Lemon Cream Pie Recipe at home?

Learn how to cook Lemon Cream Pie Recipe by first making and blind baking a shortcrust pastry shell. Then create a silky lemon filling by gently cooking egg yolks, sugar, lemon juice and zest over a double boiler until thickened. Strain the mixture, incorporate butter, pour into the cooled crust, and chill. Top with freshly whipped cream before serving.

What's the secret to a perfectly smooth lemon filling that doesn't curdle?

The key is using a double boiler and cooking the mixture slowly with constant stirring. Don't let the water boil vigorously, maintain gentle heat, and strain the mixture through a fine sieve to remove any lumps. Adding butter gradually after slight cooling helps create that silky-smooth texture.

Can I make this citrus pie ahead of time for a dinner party?

Absolutely! The pastry case and lemon filling can be prepared up to 2 days ahead and stored in the refrigerator. Add the whipped cream topping just before serving for the freshest presentation. The complete pie (without cream) freezes well for up to 1 month if wrapped properly.

How do I prevent a soggy bottom on my shortcrust pie base?

Thoroughly blind bake your pastry case until golden brown and completely cooked through. Ensure it's fully cooled before adding the filling. Pricking the base with a fork before baking prevents air bubbles, while using baking beans ensures even cooking and helps the crust maintain its shape.

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This ensures a perfectly smooth filling." }, { "@type": "HowToStep", "name": "Add butter", "text": "Allow the mixture to cool for about 5 minutes, then gradually whisk in the cubed butter, a few pieces at a time, ensuring each addition is fully incorporated before adding more." }, { "@type": "HowToStep", "name": "Chill the pie", "text": "Pour the lemon filling into the cooled pie crust and smooth the top with a spatula. Cover with cling film, ensuring it touches the surface of the filling to prevent a skin from forming, and refrigerate for at least 4 hours or overnight until completely set." }, { "@type": "HowToStep", "name": "Make the topping", "text": "When ready to serve, prepare the topping by whipping the double cream, icing sugar, and vanilla extract until soft peaks form. Don't overwhip or the cream will become grainy - stop when it holds its shape but still looks soft and billowy." }, { "@type": "HowToStep", "name": "Garnish and serve", "text": "Spoon or pipe the whipped cream over the set lemon filling, creating decorative swirls if desired. Garnish with fresh lemon zest and thin lemon slices for an elegant presentation." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2023-12-15", "reviewBody": "Perfect balance of sweet and tart! I made this for a family gathering and everyone kept asking for the recipe. The silky texture of the filling is absolutely divine against the buttery crust.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2023-12-20", "reviewBody": "I've made this twice already and it's become a family favorite! The detailed instructions made it easy to achieve perfect results even though I'm not an experienced baker.", "name": "New Family Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-01-05", "reviewBody": "This pie is creamier than any store-bought version I've ever tried! The fresh lemon flavor really shines through. Worth every minute of preparation time.", "name": "Superior to Store-Bought", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mohammed Al-Farsi", "datePublished": "2024-01-12", "reviewBody": "This recipe converted my chocolate-loving husband to a citrus dessert fan! The smooth, velvety filling with the perfect amount of tang is irresistible. Will definitely make again.", "name": "Converted a Chocolate Lover", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elise Dubois", "datePublished": "2024-01-20", "reviewBody": "Better than any restaurant quality lemon pie I've ever had! The filling sets perfectly every time, and the detailed instructions about not overheating really helped achieve that silky texture.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/lemon-cream-pie-recipe" }
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