This classic dessert is a delightful balance of sweet and tangy flavors, offering a creamy filling that practically melts in your mouth. The bright, zesty notes of fresh lemons combined with a buttery pie crust create a taste sensation that is both light and indulgent.
Ingredients
Scale:
For the Pie Crust:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cut into cubes
1/4 cup granulated sugar
1/4 teaspoon salt
3 to 4 tablespoons ice water
For the Lemon Cream Filling:
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups water
4 large egg yolks, beaten
1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Additional lemon zest for garnish (optional)
Instructions
Make the Pie Crust: In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter cubes, using a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together without being sticky. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven: Preheat your oven to 375°F (190°C) while the dough chills.
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Transfer it to a 9-inch pie pan, trimming any excess dough hanging over the edges. Prick the bottom with a fork to prevent bubbling.
Bake the Pie Crust: Place a sheet of parchment paper over the crust and fill it with pie weights. Bake for 15 minutes, then remove the parchment and weights and bake for an additional 10-12 minutes, or until golden brown. Allow it to cool completely on a wire rack.
Prepare the Lemon Cream Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the water, stirring until smooth. Heat the mixture over medium heat, stirring continuously until it thickens and begins to boil.
Add Egg Yolks: In a separate bowl, lightly whisk the egg yolks. Gradually temper the yolks by adding a small amount of the hot mixture, whisking constantly. Pour the yolk mixture back into the saucepan, stirring until it thickens again.
Incorporate Flavors: Stir in the lemon juice, lemon zest, butter, and vanilla extract until fully combined. Pour the lemon filling into the cooled pie crust, smoothing the top with a spatula.
Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
Prepare the Whipped Topping: In a large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until the mixture holds stiff peaks.
