Lemon Cream Pie

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It’s a known fact that I love lemon. So when I found myself with more than half of a jar of my Meyer Lemon Curd with no particular plans for it, I knew I had to find some way to use it up.

This 3 ingredient pie will make your mouth drool and your tummy happy.

Besides the lemon curd, it’s just pie crust and heavy cream. And, even if you don’t have them on hand, every store should have them available. So there’s no excuse not to make this pie, right now.

And the recipe is so versatile. I can see myself changing up the lemon curd for some pumpkin or apple butter in the autumn, or even strawberry butter would be amazing.

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Lemon Cream Pie Recipe

Servings: 8
Active Time: 30 minutes
Total Time: 2 hours, 30 minutes

1 pie crust (either store-bought or your favorite recipe)
1 1/2 cup lemon curd (I recommend my Meyer Lemon Curd)
2 cups (26 oz/480 g) heavy cream, cold

Preheat oven to 400 F. Roll out the pie crust to 1/4 inch thickness and fit into your 9-inch tart pan with a removable bottom. Prick the pie crust with a fork, place parchment paper over the crust, and then fill with dried beans or pie weights.

Bake the crust for 15 minutes, then remove the beans/pie weights and the parchment paper and bake for 5 minutes more. Set the crust aside to cool.

In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with a hand mixer, whip the heavy cream until thick peaks form, about 10 minutes. Make sure not to over-whip it or it will turn into butter.

Add the lemon curd into another large bowl, then fold about 1/2 cup of the whipped cream in with a rubber spatula until combined. This is just to lighten up the condensed milk mixture.

Gently fold the rest of the whipped cream into the lemon curd until well blended and no streaks of cream remain.

Pour the lemon curd cream mixture into the cooled pie crust and smooth the top with a rubber spatula. Chill the pie for 2 hours before serving.

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Cooking Note

You can decorate this pie in a number of ways:

• Add some fruit, like sliced strawberries, raspberries, or blueberries on top in a small pile or in concentric circles.
• Swirl a little more lemon curd into the top of the pie (pictured above).
• Whip an extra 1/2 cup of extra heavy cream, sweeten it up with 1 tbsp powdered sugar, then pile on top of the pie or pipe it on top in any pattern desired.

If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.