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Lemongrass Cream Pie Recipe

Lemongrass Cream Pie Recipe

Learn how to make this homemade Lemongrass Cream Pie with a silky-smooth tropical custard and buttery shortcrust. This easy baking recipe infuses fresh lemongrass into a classic cream pie for the best aromatic twist on a traditional favorite. Perfect for impressing guests with unique flavors!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced lemongrass cream pie on a weathered ceramic plate, with soft natural light highlighting the pie's pale yellow custard filling and cloud-like whipped cream topping sprinkled with fresh lemongrass shavings and lime zest. The flaky golden-brown crust shows distinct layers and a clean cut revealing the silky smooth filling. The pie sits on a rattan mat alongside fresh lemongrass stalks and lime wedges, with a vintage silver serving spatula resting nearby, emphasizing the dessert's Southeast Asian-inspired elegance.

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">25g 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 lemongrass filling:</li><li class="ingredients-single-item">4 stalks fresh lemongrass, outer layers removed and finely chopped</li><li class="ingredients-single-item">400ml full-fat coconut milk</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">Zest of 1 lime</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Lemongrass shavings and lime zest for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Food processor (optional)</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>For the pastry, combine the flour, sugar, and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs (or pulse in a food processor). The cold butter creates pockets of steam during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix in the egg yolk and gradually add just enough ice-cold water to form a dough that comes together. Cold ingredients prevent the butter from melting before baking, which is crucial for a flaky crust. Shape into a disc, wrap in cling film, and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your pie dish. Gently press into the dish, trim the excess, and prick the base with a fork. Chill for another 15 minutes – this prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-10 minutes until the base is lightly golden and dry to the touch. Set aside to cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the lemongrass filling, combine the chopped lemongrass, coconut milk, and cream in a saucepan. Heat gently until steaming but not boiling, remove from heat, cover, and let infuse for 30 minutes. This slow infusion extracts the aromatic oils without bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the egg yolks, sugar, cornflour, lime zest, and salt until smooth and pale. The cornflour works with the egg proteins to thicken the custard without making it rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Strain the infused milk mixture through a fine mesh sieve, pressing on the lemongrass to extract maximum flavor. Gradually whisk the warm liquid into the egg mixture, then return everything to the saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook the custard over medium-low heat, whisking constantly, until it thickens and begins to bubble gently – about 4-5 minutes. The mixture should coat the back of a spoon and hold a line when you run your finger through it. Be patient and keep the heat moderate to prevent curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Immediately pour the hot custard into the cooled pastry case. Smooth the top with a spatula, then press a piece of cling film directly onto the surface to prevent a skin from forming. Allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the topping, whip the cream with the icing sugar and vanilla extract until soft peaks form. The sugar not only sweetens but stabilizes the cream, helping it hold its shape. Spread or pipe over the chilled pie just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Garnish with fresh lemongrass shavings and lime zest for an extra aromatic boost and visual appeal. Serve chilled – the flavors are at their best when the pie is cool but not ice-cold. This allows the aromatic lemongrass notes to fully bloom on your palate.</li></ol>

FAQs

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

What ingredients are used in Lemongrass Cream Pie?

The key ingredients include fresh lemongrass stalks, coconut milk, double cream, eggs, lime zest, and cornflour for the filling. The crust requires flour, butter, and sugar, while the topping uses whipped cream, icing sugar, and vanilla extract.

How to cook Lemongrass Cream Pie at home?

Learn how to cook Lemongrass Cream Pie by first blind baking a buttery shortcrust pastry, then infusing lemongrass in coconut milk and cream before creating a silky custard with egg yolks and cornflour. After setting the pie in the refrigerator, top with freshly whipped cream and garnish with lemongrass shavings and lime zest.

Can I use dried lemongrass instead of fresh for the custard filling?

Fresh lemongrass provides the most aromatic and authentic flavour, but dried lemongrass can work in a pinch. Use about 2 tablespoons of dried lemongrass, rehydrate it in hot water for 10 minutes before using, and allow for longer infusion time to extract maximum flavour.

How do I prevent my custard pie from becoming watery or curdled?

To prevent a watery or curdled custard, ensure you cook it to the right consistency (coating the back of a spoon), whisk constantly over medium-low heat, temper the eggs properly by gradually adding warm liquid, and use the correct amount of cornflour as a stabiliser.

What are the best tips for achieving a flaky, perfect shortcrust pastry?

For a flaky shortcrust pastry, use cold butter and ice water, handle the dough minimally to prevent overworking the gluten, chill the dough twice (after forming and after lining the tin), blind bake with weights until golden, and ensure the crust is completely cool before adding filling.

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Chill for another 15 minutes – this prevents shrinkage during baking." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-10 minutes until the base is lightly golden and dry to the touch. Set aside to cool while you prepare the filling." }, { "@type": "HowToStep", "name": "Infuse milk", "text": "For the lemongrass filling, combine the chopped lemongrass, coconut milk, and cream in a saucepan. Heat gently until steaming but not boiling, remove from heat, cover, and let infuse for 30 minutes. This slow infusion extracts the aromatic oils without bitterness." }, { "@type": "HowToStep", "name": "Prepare custard base", "text": "In a large bowl, whisk together the egg yolks, sugar, cornflour, lime zest, and salt until smooth and pale. 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The tropical flavors are so unique and refreshing. It took some effort but was absolutely worth it. Everyone asked for the recipe afterward!", "name": "Heavenly tropical flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-06-10", "reviewBody": "The lemongrass custard is absolutely divine! I've never thought to use lemongrass in a dessert before, but this pie has changed my perspective completely. The silky texture paired with that aromatic flavor is perfection.", "name": "Divine lemongrass custard", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Martinelli", "datePublished": "2024-06-05", "reviewBody": "What a perfect balance of creamy and citrus flavors! I was a bit intimidated by the recipe at first, but the instructions were very clear. The combination of lemongrass with the coconut milk created such a beautiful depth of flavor.", "name": "Perfect balance of flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-05-28", "reviewBody": "This is definitely the best pie I've made recently! The shortcrust pastry was buttery and flaky, and the lemongrass infusion in the custard was subtle yet distinctive. My Swedish family members who aren't used to these flavors absolutely loved it!", "name": "Best pie I've made", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-05-20", "reviewBody": "This pie impressed everyone at my dinner party! The aromatic filling just melts in your mouth. The custard set perfectly with a silky texture, and the buttery crust complemented it wonderfully. I've already made it twice in one week!", "name": "Total crowd-pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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