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Classic lemon cream pie: a timeless treat for a gentle start to the week

Classic lemon cream pie: a timeless treat for a gentle start to the week

Start your week with a slice of sunshine! This classic lemon cream pie, a beloved recipe often made for Mother's Day celebrations, is a delicious fusion of crisp, buttery pastry filled with creamy, tangy lemon cream. The tart combines the tangy freshness of lemon with the sweetness of homemade pastry, creating a dessert that is both comforting and luxurious.

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Why you'll love it: Lemon Cream Pie is a perfect balance of sweet and tangy, making it an irresistible treat for any citrus lover. The homemade pastry is tender and flaky, providing a delicious contrast to the creamy lemon filling enhanced with a hint of Limoncello. This dessert not only tastes wonderful, but also fills your kitchen with the aroma of fresh lemons, making the baking experience as enjoyable as eating.

Perfect occasion: This tart is ideal for any occasion that calls for a special dessert, whether it's a family gathering, a festive celebration, or just a way to make an ordinary day extraordinary. It is particularly suitable for Sunday brunches, afternoon teas or as a sophisticated dessert at dinner parties.

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Decorating Tips: For a beautiful presentation, garnish the tart with sliced ​​lemon slices, a pinch of powdered sugar, or a few fresh mint leaves for a touch of color. If you're feeling adventurous, candied lemon slices make an elegant garnish that adds both texture and intensified lemon flavor.

Ingredients:

  • For the pastry:
    • 300 g all-purpose flour
    • 100g of sugar
    • 100g butter
    • 1 egg
    • A pinch of salt
    • Grated zest of 1 lemon
    • 1/2 teaspoon baking powder
  • For the lemon custard:
    • 700 ml of whole milk
    • 50 ml lemon juice
    • 1 small cup of Limoncello
    • 60 g all-purpose flour
    • 3 whole eggs
    • 200-220g caster sugar
    • Zest of 2 untreated lemons

Instructions:

  1. Prepare the dough: In a bowl, mix together the sugar, butter and lemon zest by hand. Add the egg, a pinch of salt, flour and baking powder, sifting them together. Form a dough, wrap it in cling film and refrigerate.
  2. Prepare the custard: Heat the milk with the lemon zest without boiling. In another saucepan, whisk the eggs and sugar until frothy, then add the flour and Limoncello. Gradually add the lukewarm milk, return to low heat and cook until thickened. Remove from the heat, discard the lemon zest, stir in the lemon juice and leave to cool completely, covering the surface with cling film to prevent a skin from forming.
  3. Assemble the pie: Roll out the pastry and line a 22cm tart tin with baking paper. Prick the base with a fork, pour in the custard and cover with strips of pastry.
  4. Cook: Preheat the oven to 180°C and bake for around 40 minutes until the pastry is golden and the filling is set.

Enjoy this classic lemon cream pie, a timeless treat that brings a touch of elegance and flavor to any table!

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