Spring is in the air! Here in Utah the temperatures have been rising and spring blooms blossoming and it has me so excited for summer! Spring and summer are my favorite for many reasons. Spring means I can start planting all my spring crops in my garden, the grass starts getting greener and my kids start spending most of their days playing outside. It is so refreshing after a long cold winter. And one of my favorite parts about spring is all the spring desserts and spring flavors, which brings me to this delicious Lemon Cream Pie. It just screams spring time!
If you have been here for awhile, you know I am all about doing everything from scratch, which is why I encourage you to make this pie using my homemade pie crust recipe! It is so simple and so easy, so long as you have a food processor. That is your key to success and SO worth the little bit of extra effort to make your own pie crust. It makes all the difference.
Tips & Tricks:
- If you do not have a food processor or are nervous about making your own pie crust, you can use a store bought pie crust, although I can’t guarantee you will have the same results as my original recipe.
- You can easily turn this pie into my Passion Fruit Cream Pie, simply by switching out the lemon juice for passion fruit puree. You can always order some passion fruit puree here and use my code shaemakes for free shipping!
Lemon Cream Pie
- Prep Time: 50 minutes
- Cook Time: 24 minutes
- Total Time: 74 minutes
- Yield: 6–8 1x
Description
Creamy, sweet and tart. The perfect combination. A homemade pie crust filled with a lemon custard and topped with homemade whipped cream. This Lemon Cream Pie is so refreshing and absolutely delicious and the best part is, it is so SIMPLE to make!
Ingredients
For the Pie Crust: (Yields 2 pie crusts) Can also use a store bought pie crust
- 2 cups all purpose flour
- 1/2 tsp salt
- 1/2 cup salted butter, cut into small cubes
- 1/4 cup shortening
- 1/2–3/4 cup ice water
Pie Filling:
- 14 oz can sweetened condensed milk
- 1/2 cup fresh squeezed lemon juice, about 3 large lemons (not bottled)
- 4 egg yolks
For the Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 3/4 cup powdered sugar
Instructions
For the Pie Crust:
- Using a food processor add your flour and your salt. Process for about 20 seconds.
- Add your cut up butter and your shortening.
- Process that mixture until it resembles small crumbs, kind of like sand.
- With the food processor on, slowly pour the ice cold water (starting with 1/2 cup) into the mixture. The goal is for the dough to form into a large ball as it spins around the food processor, if this isn’t happening, slowly add the remaining 1/4 cup ice water, 1 tablespoon at a time until the dough comes together. (I typically only need about 1/2 cup, but everyone will be different).
- Divide the dough into two equal parts and flatten each part into a large disc shape.
- Wrap each disc in plastic wrap and freeze for 20-30 minutes. (Save the second pie crust for later use)
- Meanwhile, make your pie filling.
- Once your dough has chilled, remove it from the plastic wrap and flour a clean flat surface.
- Roll your crust out until its about 11 inches around.
- Fold the crust in half and put it on one half of a 9 inch pie tin.
- Unfold the crust and fold the edges of the pie crust under itself and crimp the edges.
- Using a fork, poke holes all over the bottom of the pie crust.
- Bake for 6 minutes.
- Remove from the oven and reduce the oven temperature to 350 degrees.
For the Pie Filling:
- Preheat the oven to 450 degrees.
- In a medium sized bowl add egg yolks and whisk until they become a pale lemon yellow.
- Slowly whisk in the sweetened condensed milk.
- Add the fresh lemon juice and whisk until smooth.
- Once you have pre-baked your pie crust and reduced the oven temperature, pour the pie filling into the pie crust.
- Bake for 16-18 minutes or until set. Do not over bake.
- Remove from the oven and let cool slightly before placing the pie in the fridge to cool completely (2 hours).
For the Whipped Cream:
- Add your powdered sugar and heavy whipping cream to a stand mixer or a large bowl.
- Whisk on medium/high speed until stiff peaks form.
- Once your pie has cooled completely, spread the whipped cream evenly over top of the pie.
- Serve immediately. Keep leftovers covered and refrigerated.
Keywords: Lemon Dessert, Lemon Cream Pie, Lemon Pie, Citrus Dessert, Homemade Pie, Pie Crust, Homemade Pie Crust, Summer Dessert
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