Creamy Lemon Pie
Creamy Lemon Pie is a fresh and fragrant dessert, a filled tart characterized by a crunchy shortcrust pastry shell that encloses a soft lemon cream. Both the shortcrust pastry and the cream are flavored with lemon juice and zest, the real protagonist of this recipe. The result is a creamy but at the same time light lemon tart, perfect for any time of the day and that everyone likes.
What is Lemon Pie?
Lemon pie, a beloved dessert with a rich history, has origins that trace back to medieval Europe. The concept of combining tart citrus fruits with sweet pastry was popular among the French and English, who appreciated the refreshing contrast of flavors. The earliest lemon pies were simple tarts filled with a custard-like lemon cream, often served to royalty and the wealthy due to the rarity of sugar and lemons. Over time, the recipe evolved, incorporating elements like meringue and shortcrust pastry, leading to the creation of various regional variations, including the famous American lemon meringue pie. The dessert has since become a classic, enjoyed worldwide for its bright, tangy flavor and delightful balance of sweet and sour.
Tips for The Best Creamy Lemon Pie
- After mixing the pastry ingredients, chill the dough in the fridge for at least an hour. This helps the butter firm up, making the dough easier to handle and preventing shrinkage during baking.
- For the most vibrant flavor, use fresh lemons for both the zest and juice. The zest adds a fragrant citrus note to the pastry, while the fresh juice provides a bright, tangy taste to the cream.
- When making the lemon cream, infuse the milk with lemon peels. Let the peels steep in hot milk for a few minutes to extract the maximum flavor before straining them out. This step enhances the overall citrus profile of the cream.
- When combining the hot milk with the egg mixture, do so gradually to prevent curdling. Pour a small amount of hot milk into the egg mixture while whisking continuously, then slowly add the rest. This process, known as tempering, ensures a smooth and creamy filling.
- Cook the lemon cream over low heat, stirring constantly. This helps prevent the mixture from curdling or scorching. Continue stirring until the cream thickens to the consistency of pudding.
- Allow the pie to cool completely before serving. This not only helps the filling set but also enhances the flavors. For an extra touch, dust the cooled pie with powdered sugar before serving.
Lemon Cream Vs. Lemon Meringue
Lemon cream, also known as lemon custard, is a smooth, rich filling made from a mixture of lemon juice, zest, sugar, egg yolks, and often cornstarch for thickening. It has a silky texture and a tart, tangy flavor, making it the ideal filling for pies and tarts. On the other hand, lemon meringue refers to the light, fluffy topping made from whipped egg whites and sugar, which is typically baked to a golden-brown perfection. Meringue adds a sweet and airy contrast to the tartness of lemon cream, creating a delightful balance of flavors and textures in desserts like the classic lemon meringue pie.
How Do I Thicken the Lemon Cream?
To thicken the lemon cream, use cornstarch as a thickening agent. After mixing the cornstarch with the egg yolks and sugar, gradually add the hot milk mixture while whisking. Cook the mixture over low heat, stirring constantly, until it thickens to a pudding-like consistency. This process ensures a smooth and creamy texture.
Why is My Lemon Pie so Runny?
The lemon pie might be runny if the lemon cream wasn't cooked long enough or at a high enough temperature to fully thicken. Additionally, not using enough cornstarch or improperly measuring the ingredients can result in a less firm filling. Ensuring the mixture is cooked until it thickens to a pudding-like consistency and allowing the pie to cool completely before serving can help achieve the right texture.
How To Avoid a Soggy Lemon Pie Crust?
To avoid a soggy crust, blind bake the pastry before adding the lemon cream. This involves baking the crust partially with pie weights or dried beans to prevent puffing, ensuring it sets and crisps up. Additionally, brush the pre-baked crust with a thin layer of egg white and bake for a few more minutes to create a moisture barrier. This will help maintain a crisp crust even after adding the filling.
Can I Add Other Flavorings to The Cream?
Yes, of course! Popular additions include vanilla extract for a subtle sweetness, a touch of almond extract for a nutty flavor, or even a splash of orange or lime juice for a citrus twist. Just be sure to balance the flavors so they don't overpower the lemon.
Can I Omit the Lattice on Top of The Cream?
Yes, the lattice can be omitted from the lemon pie. While the lattice adds a decorative touch and a bit of texture, it's not essential to the taste or structure of the pie. You can simply leave the top open or cover it with a solid crust if you prefer.
Can I Make This Ahead?
Of course! You can prepare it a day or two in advance and store it in the refrigerator. This allows the flavors to meld and the filling to set properly. Just cover it well to keep it fresh and prevent it from absorbing any fridge odors.
Can I Freeze This Pie?
Sure! To freeze, allow the pie to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving. Note that freezing may slightly affect the texture of the cream filling.
How to Store Creamy Lemon Pie
Lemon tart can be stored in the refrigerator for 2-3 days in an airtight container.
Ingredients
How to Make Creamy Lemon Pie
Start with the shortcrust pastry: mix the all-purpose flour with the lemon zest and the butter cut into pieces.
Start with the shortcrust pastry: mix the all-purpose flour with the lemon zest and the butter cut into pieces.
Add the sugar, the egg yolk, the whole egg, a pinch of salt and the baking powder.
Add the sugar, the egg yolk, the whole egg, a pinch of salt and the baking powder.
Knead until you get a smooth dough, wrap it in cling film and leave it in the fridge for 1 hour.
Knead until you get a smooth dough, wrap it in cling film and leave it in the fridge for 1 hour.
Meanwhile, prepare the cream: in a saucepan, heat the milk with the zest of two lemons. Remove from heat and leave to infuse for 5 minutes.
Meanwhile, prepare the cream: in a saucepan, heat the milk with the zest of two lemons. Remove from heat and leave to infuse for 5 minutes.
Separately, mix the egg yolks with the sugar until the sugar has dissolved.
Separately, mix the egg yolks with the sugar until the sugar has dissolved.
Incorporate the sifted cornstarch
Incorporate the sifted cornstarch
Add the filtered milk little by little, continuing to mix.
Add the filtered milk little by little, continuing to mix.
Transfer the mixture into a saucepan, place on the heat and stir until the cream is compact.
Transfer the mixture into a saucepan, place on the heat and stir until the cream is compact.
Remove from heat, add lemon juice and mix.
Remove from heat, add lemon juice and mix.
Cut the shortcrust pastry in half and roll out one of the two with a rolling pin.
Cut the shortcrust pastry in half and roll out one of the two with a rolling pin.
Press the pastry over the entire internal surface of a 24cm circular mould and prick it with a fork.
Press the pastry over the entire internal surface of a 24cm circular mould and prick it with a fork.
Add the lemon cream and fold the edges inwards.
Add the lemon cream and fold the edges inwards.
Cut out strips from the shortcrust pastry set aside and apply them to the tart.
Cut out strips from the shortcrust pastry set aside and apply them to the tart.
Bake at 360°F for 40 minutes.
Bake at 360°F for 40 minutes.
Sprinkle the icing sugar on the lemon tart and serve.
Sprinkle the icing sugar on the lemon tart and serve.
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