Lemon Cream Pie Recipe

<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>

<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>

<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>