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Lemon Cream Pie Day!

TODAY we celebrate a delicious and luscious pie, the Lemon Cream Pie!

A lemon cream pie is a delightful dessert that typically consists of a pie crust filled with a luscious lemon-flavored cream filling. The filling is usually made by combining ingredients such as fresh lemon juice, sugar, eggs, and heavy cream. Sometimes, additional ingredients like lemon zest or butter may be included to enhance the flavor and texture.

The filling is often prepared on the stovetop and then poured into a pre-baked pie crust. Afterward, the pie is chilled to allow the filling to set and achieve a creamy consistency. Some recipes may call for baking the pie briefly to achieve a firmer texture, while others are set in the refrigerator.

Lemon cream pies can have various toppings, such as whipped cream, meringue, or a dusting of powdered sugar. The result is a delicious and refreshing dessert that combines the tangy and citrusy flavor of lemons with the richness of cream. It’s a popular choice for those who enjoy a balance of sweet and tart flavors in their desserts.

You can always make one at home and here is a simple recipe you can follow:

To make a classic lemon cream pie, you’ll need ingredients for both the pie crust and the lemon cream filling. Here’s a basic recipe for you to try:

### Ingredients:

#### Pie Crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cut into small pieces
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 3-4 tablespoons ice water

#### Lemon Cream Filling:
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1 1/2 cups water
– 4 large egg yolks, lightly beaten
– 1 tablespoon lemon zest (from about 2 lemons)
– 1/2 cup fresh lemon juice (from about 3-4 lemons)
– 2 tablespoons unsalted butter
– 1 cup heavy cream
– Whipped cream for topping (optional)

### Instructions:

#### Pie Crust:

1. In a food processor, combine the flour, sugar, and salt.
2. Add the cold, cubed butter, and pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, pulsing until the dough comes together.
4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. Roll out the chilled dough on a floured surface and transfer it to a pie dish.
7. Trim the edges and crimp as desired. Prick the bottom of the crust with a fork.
8. Line the crust with parchment paper and fill it with pie weights or dried beans.
9. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10-15 minutes or until golden brown. Allow the crust to cool completely.

#### Lemon Cream Filling:

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually whisk in water, making sure there are no lumps.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. Boil for 1-2 minutes, then remove from heat.
5. In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot sugar mixture to temper the eggs.
6. Pour the egg mixture back into the saucepan with the remaining sugar mixture, whisking constantly.
7. Return the pan to heat and bring the mixture to a gentle boil. Cook for an additional 2 minutes, stirring constantly.
8. Remove from heat and stir in lemon zest, lemon juice, and butter until smooth.
9. Allow the mixture to cool slightly, then cover it with plastic wrap, pressing it directly onto the surface of the filling to prevent skin from forming. Refrigerate until completely chilled.
10. In a separate bowl, whip the heavy cream until stiff peaks form.
11. Gently fold the whipped cream into the chilled lemon filling until well combined.
12. Pour the lemon cream filling into the cooled pie crust.
13. Refrigerate the pie for at least 4 hours, or until set.
14. Optional: Top with additional whipped cream before serving.

Enjoy your delicious homemade lemon cream pie!