Lemon Cream Pie

Lemon cream pies seem to be a lemon version of a key lime pie (baked with a base of sweetened condensed milk and sour cream). Since I’d already done that in what I called simply Lemon Pie, I figured my take on a lemon cream pie should be a bit more innovative. 

Recipe Origins

Earlier this year I shared a lemon pudding recipe, one of my favorite things I’ve made on the blog. It’s a super creamy pudding made with lots of lemon and without cornstarch. It’s kind of like the creamy version of my lemon curd. I figured it would be an excellent filling for this lemon pie.. And it really is! 

For the crust, I had seen someone who recommended gingersnaps with lemon and thought to try it here. It is absolutely wonderful, the warmth of the spices against the bright lemon. 

The topping had to be whipped cream, given it is a lemon cream pie. I used my stabilized whipped cream recipe and made quite a bit of it for a wonderfully thick layer. It’s only slightly sweetened but it does have a lovely vanilla flavor. 

Recipe Ingredients 

For the lemon pudding: 

(I’ll send you to this page for full details but here’s a quick overview of the ingredients)

Eggs and yolks: a combination of four whole eggs and four yolks. 

Lemons: fresh and juicy. 

Heavy cream: or heavy whipping cream. We’ll also use this for the whipped cream topping. 

Sugar: fine granulated. 

For the crust 

Cookie crumbs: You can use a standard graham cracker but if you make this with gingersnaps it’s going to be even more amazing. I used a combination of both and found it to be utterly delicious. 

Butter: salted or unsalted, we’ll melt it and combine it with the cookie crumbs. 

For the topping 

(If you want a more detailed instruction on making food processor whipped cream, head to this page)  

Vanilla: pure vanilla paste or extract.

Sugar: fine granulated or powdered sugar. Powdered can help it hold shape if you are making it earlier. 

Salt: just a pinch. 

How to make Lemon Cream Pie 

Do ahead: make the lemon pudding. This can be done up to two days ahead of time. 

Make the crust 

Grind the cookies into crumbs. It’s easier to weigh them before grinding. 

Melt the butter then combine it with the cookie crumbs. 

Press into a 9 inch tart pan with a removable bottom. Use the back of a measuring cup to flatten the crumbs into an even layer. 

Bake the crust for 12-15 minutes, until fragrant. This helps set the crust. 

Tip: before baking, set the pie on a cookie pan, some butter tends to leak out from the removable bottom and this can lead to smoking in the bottom of the oven. 

If the crust has lost its definition, use the measuring cup to once again press it back into shape. 

Pour the pudding into the hot crust, smooth it into an even layer. 

Bake the pie now (still on the cookie sheet) for about 15 minutes; you’re looking for just the outer edge (about 1 inch rim) of the pudding to be set. The rest will still be quite wobbly – this pie isn’t meant to fully set. 

Let cool on the counter then transfer to the fridge to chill fully, until set. This will take about 4-8 hours. 

Make the Topping 

Set all the ingredients: the cream, vanilla, salt, and sugar, in the food processor and process until thickened. This page will give you more guidance on how to make the topping. 

Spread the whipped cream over the pie. Because this is stabilized, it will last at least a day without separating too much. I do prefer to make it the day of serving. 

Add any desired toppings now: lemon zest, white chocolate shavings, berries, etc. 

FAQ & Troubleshooting

The pie is great but too tart for me. How can I make it differently next time? 

You can reduce the lemon juice added to the pudding if you like. 

My filling is not only tart, it’s sour! 

This is usually due to excessive lemon zesting: it’s important to avoid the white pith when zesting and only capture the yellow skin, the thin very outer layer. 

The pie did not set and is quite runny. 

This pie doesn’t set fully, though I wouldn’t say it’s overly runny. If it seems like it is, try baking it for another 5-10 minutes. 

Can I use bottled lemon juice? 

I will die on this hill: never use bottled lemon juice. First you need the lemon zest for the pudding anyway, this is where the sweeter lemon flavor comes from. Second, that juice isn’t fresh and won’t give you that bright lovely lemon flavor. 

Lemon Cream Pie Recipe

Lemon Cream Pie

Ultra creamy and bright tasting lemon pudding sits in a gingersnap graham crust topped with vanilla whipped cream.

Prep Time: 40 minutes mins

Cook Time: 40 minutes mins

Chill Time: 8 hours hrs

Yields: 1 9 inch pie

Print Recipe Pin Recipe

Ingredients

• 1 recipe lemon pudding
• 300g cookie crumbs gingersnap, graham cracker or digestive
• 85g or or 6 tablespoons butter melted
• 2-3 cups heavy whipping cream use the greater amount for a really thick layer
• 2 teaspoons vanilla bean paste
• 1-2 tablespoon granulated sugar
• Pinch fine sea salt
• Berries for topping plus lemon zest if desired

Method

• Make the lemon pudding (full recipe) ahead of time, at least a few hours but up to a day in advance.
• Preheat the oven to 350 F. We’ll use a 9 inch tart pan with a removable bottom.
• Grind the cookies until they are in fine crumbs. Melt the butter in a large bowl and combine it with the cookie crumbs, until they are moistened.
• Press the wet crumbs into the tart pan, into the bottom then up the sides. Use a flat bottomed measuring cup to help you pack the crumbs into the bottom and create an even layer all around. Take your time doing this.
• Set the tart pan on a cookie sheet - this is because some butter will leak out of the pan and we don’t want to set the smoke alarm off =) Bake the crust for about 12 minutes.
• If the crust has lots its’ firm structure/isn’t evenly packed use the measuring cup to press it back into shape. Pour the pudding into the hot crust and spread into an even layer. Return the pie to the oven (still on the cookie sheet) to bake until the edges are set, it will still have quite a bit of wobble in the center, for about 15 minutes.
• Let the pie cool on the counter until room temperature then transfer to the fridge for at least six hours before serving. This will help it set further though this pie doesn’t really lend itself to perfect slices.
• Before serving, prepare the whipped cream topping: set all the ingredients in a food processor and process until thickened - you should be able to run a spoon through the whipped cream and for it to hold shape, or lift some on a spoon without it running off.
• Spread the whipped cream on top of the chilled pie. Use the back of a spoon to make pretty swoops in the topping. Optional: decorate with fresh berries and lemon zest.

Notes

A note: this pie doesn’t set fully so the slices will be soft and imperfect.

Did you make this recipe?

Share & tag me on instagram @buttermilkbysam

no comments