Lemon Cream Pie
For lemon custard:
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup fresh squeezed lemon juice
- 1 tablespoon grated lemon zest
- 12 oz cream cheese, room temperature
- 1 cup cold heavy cream
- 1 tablespoon confectioners sugar
Perfect Pie Crust:
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening – Crisco brand
- 1/4 cup cold butter, diced
- 4-5 tablespoon ice cold water
Begin by preparing the pie crust. Place flour in a large bowl, put in salt and add in the shortening and the cold butter pieces. Using a pastry cutter go ahead and work the flour -slowly incorporating the butter and shortening. You want to see pea size crumbs as a result. It will take some elbow grease. Slowly drizzle the ice cold water and with your hands- work the dough until it forms a ball. Wrap in plastic wrap and refrigerate for 1/2 hour.
While the dough is resting and chilling. Prepare the custard.
Set a double broiler on your stove top. Once the water is hot place the 3 eggs in the bowl with a pinch of salt and start whisking. You may use an electric hand mixer for this step. This will take anywhere from 10-15 minutes of whisking if done by hand.
Once the custard appears thicker then add the zest and the lemon juice and slowly incorporate 1 cup of sugar. Continue to whisk for several minutes more until the custard thickens enough to coat the spatula surface.
Set aside the custard and cool to room temperature.
While the custard is cooling down, pull the dough from the refrigerator.
Preheat the oven at 400F.
Work the dough on a floured surface. Flatten it with your palms first and then proceed to use a rolling pin. Roll it out to about 1/2″ thickness. Carefully place it over a pie dish. This recipe calls for a 9″ pie dish. Tuck the edges along the dish.
Place the pie dish with the dough in the preheated oven. Bake until edges are golden brown and baked through. This will take anywhere from 10-12 minutes.
While the pie crust is baking – go ahead and finish the lemon custard preparation by whipping 12oz of softened cream cheese along with the cooled lemon custard you set aside. Add vanilla to the mixture. Once the mixture is smooth without any lumps it is set.
By now the pie crust should be ready. Let it cool to room temperature. Once cooled, pour the prepared lemon custard all the way to fill the pie dish. Refrigerate overnight.
The following day- whip the heavy cream with 1 tablespoon of powdered sugar to stiff peaks. Pipe the fresh whipped cream unto the chilled lemon pie and there you have it.
Delicious lemon cream pie from scratch! Enjoy!