Lemon Supreme Pie Dessert (Printable Version)
Flaky crust meets zesty lemon filling and fresh whipped cream for a memorable, crowd-pleasing treat.
# What You'll Need:
→ Pie Base
01 -
1 pre-baked 23 cm pie crust
→ Lemon Filling
02 -
200 g granulated sugar
03 -
30 g cornstarch
04 -
0.5 g fine salt
05 -
360 ml water
06 -
3 large egg yolks, beaten
07 -
28 g unsalted butter
08 -
60 ml freshly squeezed lemon juice
09 -
6 g finely grated lemon zest
→ Whipped Cream Topping
10 -
240 ml heavy whipping cream
11 -
16 g powdered sugar
12 -
5 ml pure vanilla extract
# Steps to Follow:
01 -
In a medium saucepan, whisk together granulated sugar, cornstarch, and salt until well combined. Gradually add water, stirring until smooth.
02 -
Set saucepan over medium heat and cook, stirring constantly, until mixture thickens and begins to boil. Continue boiling for 1 minute, stirring throughout. Remove from heat.
03 -
Stir a small amount of the hot mixture into the beaten egg yolks to temper, then return egg mixture to the saucepan, stirring constantly to prevent curdling.
04 -
Return saucepan to medium heat and bring to a gentle boil. Cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in unsalted butter, fresh lemon juice, and lemon zest until smooth.
05 -
Pour hot lemon filling into pre-baked pie crust, smoothing the top. Allow to cool to room temperature, then refrigerate for at least 2 hours, or until completely set.
06 -
In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
07 -
Spread whipped cream evenly over the chilled lemon pie just before serving.
# Additional Notes:
01 -
Leftover egg whites can be used to prepare a meringue topping; simply beat them with sugar until stiff peaks form, spread over the lemon filling, and bake briefly to brown.
02 -
For enhanced citrus intensity, add extra lemon zest to the filling.
03 -
Garnish the finished pie with fresh berries for added colour and flavour.