Lemon Cream Pie

Soft, creamy, light, fluffy, billowy and ethereal, the Lemon Cream Pie is one of my favorite desserts!

Lemon curd is swirled into a lightly sweetened lemon whipped cream, and served in an almond shortbread crust, then I gild the lily by topping it with salted caramel sauce.

This lemon tart is kind of an updated version of the classic lemon meringue pie.

I first posted this recipe in 2010 when my husband made it for me for my birthday that year. I also posted a quick cheater version in 2011.

Originally, I called it a Lemon Cloud Tart, but I just don’t think anyone really knew what that was. It’s adapted from a recipe from Bon Appetit.

This Lemon Pie with Salted Caramel Sauce is dessert perfection that’s worthy of a special occasion like a birthday or any holiday.

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Birthday Dessert

Every year for my birthday my husband makes a special dessert for me.

It means so much to me that he is willing to do something a bit out of the ordinary (the kitchen is really my area), that he is will to learn new things, and that he is willing to give his time to make me some complicated dessert (and, I always seem to choose something complicated).

He says that he really enjoys doing it too. So, it works out for both of us – he gets new cooking skills, and I get a super tasty dessert.

The pie can be served with our without the salted caramel sauce.

Lemon desserts

I’m a really big fan of lemon desserts, and I know that you guys are too! I have so many light and airy lemon dessert recipes. Try my Lemon Soufflé Cheesecake, Lemon Souffle Magic Cakes, Lemon Poke Cake, and Meyer Lemon Brulee Tart.

But what does this Lemon Cream Pie taste like?

I really can’t express how good this was, but, here’s my attempt, and I’ll take it part by part.

The crust is nutty without being overpowering; it’s just the right foil to the cloud inside – crunchy and crisp next to light and airy.

The filling is made by swirling lemon curd and whipped cream. The lemon curd is tangy, tart, and smooth. The creaminess and lightness of the whipped cream helps to offset the tartness of the lemon curd. The filling is a no-bake filling!

Next, comes the Salted Caramel Sauce. If you haven’t tried salted caramel, I totally recommend it. In fact, try this sauce, you will love it. The salt in the caramel helps it not be so cloyingly sweet. This recipe makes more than enough sauce for the tart, and I plan on using some to top some vanilla ice cream.

What is lemon curd?

Lemon Curd, also called lemon butter, is a soft custard that’s filled with tangy lemon flavor. Want to read more about this dessert spread? Hop over to my Lemon Curd Recipe.

How to make this pie

Since this is a pie filled with lots of steps, I thought I’d share some detailed photos on how to make it. It’s pretty easy, and comes together nicely, but there are a few steps that require you to wait for parts to set up. The waiting is always the hardest part for me!

I also have a printable recipe card down lower without so many photos.

Make the lemon curd

Making lemon curd is actually fairly easy. It just takes a few ingredients and a little patience while it cooks.

Combine the lemon juice, butter, and sugar in the top of a double boiler, or a bowl that you will use like a double boiler. Heat until melted.

Whisk the eggs and the egg yolks. I like to use a fork to whisk eggs. I feel like I have better control using a fork rather than a big whisk.

Whisk some of the hot butter mixture into the eggs, then place the mixture back into the bowl with the remaining butter mixture, and place over the double boiler until a candy thermometer reaches 160 degrees F or the curd coats the back of a wooden spoon.

Pour the cooked curd through a strainer and allow to cool in the fridge.

Make the crust

Finely grind the almonds in a food processor.

Beat the butter, powdered sugar, and lemon peel together.

Add the egg yolk to the butter mixture.

Then mix in the ground nuts, flour, and salt. The mixture will be crumbly but easy to press into the springform pan to make the crust.

Form the crust mixture into a disk, then press into the bottom and up the sides, about 1-inch, of a springform pan.

Chill the crust, then bake it for about 25 minutes or until golden brown.

Don’t worry if you see some parts of the crust have bubbled up, simply press them down with a fork right after the crust comes out of the oven. Allow the crust to cool completely before filling it. The crust can be made 1 day ahead. Store at room temperature.

Make the filling

Whip the whipping cream, sugar, lemon peel, and lemon extract until stiff peaks form.

Working in two batches, fold half of the lemon curd into half of the lemon whipped cream, creating a marbled look. And spoon that into the cooled crust.

Gently spread the filling into the crust. Repeat the marbling with the remaining curd and whipped cream. Refrigerate pie until filling has set, at least an hour.

Can I make this pie as a shortcut version?

This Lemon Cream Tart can be made as a cheater or shortcut version, and like I said, I posted this quick variation in 2011. Though, of course, I always feel that a from scratch dessert is so much tastier, but sometimes we just don’t have that kind of time!

If you want to try this pie, but with a few shortcuts, you can replace all of the parts, or just some of the original recipe.

So, my shortcut version goes like this:

• 1 aerosol bottle whipped cream
• ¼ teaspoon {affiliate link} lemon extract, optional
• 1 jar lemon curd
• purchased graham cracker crust
• 1 jar good-quality caramel sauce
• pinch of coarse grind sea salt or Fluer de Sel

Squirt the can of whipped cream into a large bowl. Using a small silicone spatula, gently fold the lemon extract into the whipped cream. Gently fold the lemon curd and cream together, creating a marble effect and being careful not to over mix to retain marbling. Spoon the marbled mixture in dollops into the graham cracker crust. Refrigerate tart at least 1 hour.

Once your tart has set in the refrigerator, microwave the jar of caramel until hot and pourable. If you had a little coarse grind sea salt or fleur de sel you could stir it into your jar of caramel at this point.

Serve slices of pie drizzled with caramel sauce.

Want to try the lemon pie with a more traditional fruit sauce? My Roasted Raspberry Sauce would be divine over the top.

Can I use almond meal instead of grinding my own almonds?

Purchased almond meal is finer than what you’d be able to grind in your food processor, and may change the texture of the crust recipe slightly. But it is an acceptable substitute.

I’d figure that ½ cup of sliced almonds will make about 1/3 cup of almond meal.

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Lemon Cream Pie Recipe

Lemon Cream Pie

Debi

Lemon curd is swirled into a lightly sweetened lemon whipped cream, and served in an almond shortbread crust, then it's topped with rich salted caramel sauce.

4.93 from 13 votes

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Cook ModePrevent your screen from going to sleep.

Prep Time 40 mins

Cook Time 25 mins

chilling time 1 hr 20 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 626 kcal

Equipment

• 9-inch-diameter tart pan or spring-form pan with removable bottom
• Food Processor
• Hand mixer

Ingredients

  

1x2x3x

For the Lemon Curd

• 4 large egg yolks
• 3 large eggs
• 1/2 cup fresh lemon juice
• 1/2 cup unsalted butter diced
• 1/2 cup granulated sugar

For the Crust

• 1/2 cup almonds toasted
• 1/2 cup unsalted butter room temperature
• 1/3 cup powdered sugar
• 1 tablespoon packed finely grated lemon peel
• 1 large egg yolk
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine sea salt

For the Lemon cream filling

• 1 ½ cups chilled heavy whipping cream
• 3 tablespoons sugar
• 1 tablespoon finely grated lemon peel
• ¼ teaspoon lemon extract

For salted caramel sauce

• 1 cup sugar
• 1/4 cup water
• 2 tablespoons light corn syrup
• 3/4 cup heavy cream
• 4 tablespoons unsalted butter
• 1 & 1/2 teaspoons Fleur de Sel

Instructions

 

Make Lemon Curd

• Whisk yolks and eggs in a medium bowl to blend. Combine lemon juice, butter, and sugar in large metal bowl. Set bowl over saucepan of simmering water; whisk until butter melts and sugar dissolves. Gradually whisk 1/3 of hot butter mixture into eggs, whisk mixture back into bowl with remaining butter mixture set over simmering water. Whisk constantly until custard thickens and thermometer inserted into mixture registers 180°F, about 5 minutes (do not boil). (If you don’t have a candy thermometer, wait until the mixture thickens and coats the back of a wooden spoon.) Pour lemon curd through strainer set over medium bowl. Place plastic wrap directly on surface of lemon curd; chill overnight. (Can be made up to 2 days ahead. Keep refrigerated.)
  4 large egg yolks, 3 large eggs, 1/2 cup fresh lemon juice, 1/2 cup unsalted butter, 1/2 cup granulated sugar

Make Crust

• Finely grind almonds in processor. Using hand mixer or stand mixer, beat butter, powdered sugar, and lemon peel in a medium bowl until well blended. Add yolk and beat until smooth. Beat in ground almonds, then flour, and salt. Gather dough into ball; flatten into disk.
  1/2 cup almonds, 1/2 cup unsalted butter, 1/3 cup powdered sugar, 1 tablespoon packed finely grated lemon peel, 1 1/4 cups all-purpose flour, 1/4 teaspoon fine sea salt, 1 large egg yolk
• Preheat oven to 350°F. Press crust onto bottom and up sides, about 1-inch, of a 9-inch-diameter tart pan or spring-form pan with removable bottom. Chill 20 minutes. Bake crust until golden brown and cooked through, pressing with fork if crust bubbles, about 25 minutes. Cool crust in pan on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.)

Make lemon cream filling

• Using electric mixer, beat whipping cream, sugar, lemon peel, and lemon extract in large bowl until stiff peaks form.
  1 ½ cups chilled heavy whipping cream, 3 tablespoons sugar, 1 tablespoon finely grated lemon peel, ¼ teaspoon lemon extract
• Spoon half of lemon curd and half of lemon cream into another large bowl. Using a small silicone spatula, gently fold curd and lemon cream together, creating a marble effect and being careful not to over mix to retain marbling. Spoon marbled mixture in dollops into cooled crust. Using tip of knife or small spatula, swirl and pull mixture upwards in peaks. Repeat with remaining curd and lemon cream mixture. Refrigerate pie at least 1 hour, or until set. Remove pan sides. Place pie on platter. Serve with salted caramel sauce.

Make caramel sauce

• In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, swirling often, about 6-12 minutes (be careful, as it will darken rapidly once it reaches that stage). Remove the saucepan from the heat and carefully whisk in the cream. Whisk in the butter, and whisk in the salt. Let the caramel cool to room temperature. The salted caramel sauce can be refrigerated for up to 2 weeks. Rewarm before serving. Recipe for caramel makes more than you will need for the pie.
  1/4 cup water, 2 tablespoons light corn syrup, 3/4 cup heavy cream, 4 tablespoons unsalted butter, 1 & 1/2 teaspoons Fleur de Sel, 1 cup sugar

Notes

Keep pie covered and refrigerated for up to 5 days.

Nutrition analysis is without the caramel sauce.

Nutrition

Calories: 626kcalCarbohydrates: 42gProtein: 9gFat: 48gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 294mgSodium: 118mgPotassium: 188mgFiber: 2gSugar: 24gVitamin A: 1618IUVitamin C: 7mgCalcium: 89mgIron: 2mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword lemon, pie, tart

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