Lemon & Cream Pie Recipe

Make dough

In a large bowl or food processor combine 1.5 cups flour, 2 tsp sugar and 1/2 tsp salt. Add the cold cubed butter and 2 tbsp cold shortening; cut or pulse until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Sprinkle 3 tbsp ice water over the mixture, one tablespoon at a time, and gently mix until dough just comes together. Do not overwork.

Form dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

On a lightly floured surface roll chilled dough into a circle about 11-12 inches in diameter to fit an 8–10 inch pie pan (for a fruit-pizza style 10" pan roll slightly larger). Transfer dough to the pan, trim and crimp edges, and prick the bottom a few times with a fork.

Blind bake

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–12 more minutes until golden and set. Cool completely on a rack (about 30 minutes).

In a medium saucepan whisk together 3/4 cup granulated sugar and 1/4 cup cornstarch until evenly combined.

Gradually whisk in 1 cup milk and 1 cup heavy cream to create a smooth slurry with no lumps.

Place saucepan over medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil (about 6–8 minutes). Continue to simmer for 1 minute while whisking; mixture should be thick and pudding-like.

In a small bowl lightly whisk the 3 egg yolks. Temper the yolks by whisking 1/2 cup of the hot milk mixture into the yolks, then slowly whisk the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly, 1–2 minutes until fully incorporated and glossy.

Remove from heat and whisk in 2 tbsp unsalted butter, 1/4 tsp salt, 1/2 cup fresh lemon juice, 1 tbsp lemon zest and 1 tsp vanilla extract until smooth.

Pour the lemon cream into the cooled baked crust, smoothing the top with a spatula. Press a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming. Chill in the refrigerator at least 4 hours (preferably overnight) until fully set.

About 15–20 minutes before serving, place a mixing bowl and beaters in the refrigerator or freezer to chill.

Pour 1 cup heavy whipping cream into the chilled bowl, add 2 tbsp powdered sugar and 1/2 tsp vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–4 minutes. Avoid overwhipping.

Spread or pipe the whipped cream over the chilled lemon cream filling. Return to refrigerator for 10 minutes to set the topping.

Decorate the pie with the lemon slices or curls and optional mint leaves. For a fruit-pizza style presentation on a 10" whole fresh fruit pie, arrange garnishes evenly across the top.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Keeps refrigerated up to 3 days.