A bright, silky lemon pie at 858 calories per generous slice. A homemade pastry case filled with fresh lemon curd and whipped cream.
This Lemon Pie starts with a rich, from-scratch pastry case, then fills it with a thick, tangy lemon curd lightened with whipped cream. Real lemon zest and juice give every bite genuine brightness, while the buttery pastry provides the perfect contrast. This is an indulgent, occasion-worthy dessert best sliced thin and savored, at 858 calories per generous slice.
Recipe Info
Serves: 12 | Prep Time: 30 minutes plus chilling | Cook Time: 25 minutes plus 3 hours setting | Calories per serving: ~858
Nutrition per Serving (Estimated)
Protein: 12.6g | Fat: 77g | Carbohydrates: 18g | Fiber: 2.9g
Ingredients
For the pastry case:
- 120g / 4.5oz soy flour
- 60g / 2.5oz butter, softened
- 80g / 3oz cream cheese, softened
- 1 tablespoon sour cream
- 6 teaspoons granular sugar substitute, optional
For the lemon filling:
- 6 large egg yolks, lightly beaten
- 160g / 5.5oz plus 3 tablespoons granular sugar substitute
- 1 tablespoon grated lemon zest
- 175ml / 6 fl oz fresh lemon juice
- 180g / 6oz unsalted butter
- 1.5 teaspoons gelatine
- 1.5 tablespoons water
- 375ml / 12 fl oz double cream
Instructions
- Make the pastry. In a bowl, beat the flour, butter, cream cheese, sour cream, and sugar substitute if using, until just combined. Shape into a disc and chill for 20 minutes.
- Roll out the dough. Roll the dough between two pieces of greaseproof paper into a 30cm / 12-inch circle. Replace the paper as needed and continue rolling until the dough is about 3mm / 1/8 inch thick.
- Line the pie dish. Invert the dough onto a pie dish, peel off the paper, and patch any tears. Crimp the edges and prick the base with a fork. Chill in the freezer for 30 minutes.
- Bake the pastry case. Preheat the oven to 220C / 425F / Gas Mark 7. Bake the pastry case for 18 minutes, lightly covered with foil, then remove and cool on a wire rack.
- Make the lemon curd. In a saucepan over medium heat, combine the egg yolks, 160g / 5.5oz sugar substitute, lemon zest, lemon juice, and butter. Stir constantly for 5 to 7 minutes until thick enough to coat the back of a spoon.
- Strain and cool. Remove from the heat and strain through a fine sieve into a large bowl. Cover with cling film and refrigerate for 1 hour, or until cool.
- Bloom the gelatine. Sprinkle the gelatine over the water in a small heatproof bowl. Let soften for 5 minutes, then heat until melted.
- Whip the cream. Beat the cream with the remaining 3 tablespoons of sugar substitute until soft peaks form. Slowly mix in the melted gelatine.
- Combine. In three additions, fold the cream into the cooled lemon mixture.
- Fill and chill. Pour the filling into the baked pastry case. Chill for 3 hours, or until set.
Serving Suggestions
- Serve thin slices, as this pie is rich and indulgent
- A few fresh raspberries on the side add color and a tart contrast
- Pair with a light dusting of powdered sugar substitute for presentation
- Offer as a celebratory dessert for a special gathering
- Serve well chilled, straight from the refrigerator
Tips and Variations
- Chilling the pastry dough before rolling and again before baking is essential for a tender, non-shrinking crust.
- Straining the lemon curd removes any small bits of cooked egg, ensuring a completely smooth filling.
- Fold the whipped cream into the lemon curd gently and in stages to keep the filling light rather than dense.
- Given the richness of this pie, it is best served in thin slices for a larger group.
- The pastry case can be baked a day ahead and stored at room temperature, wrapped, until ready to fill.
Why This Recipe Works
Building the lemon curd base slowly over gentle heat, stirring constantly, is the technique that thickens the egg yolks properly without scrambling them, resulting in a silky, spoonable curd. Lightening that rich curd with gelatine-stabilized whipped cream gives the finished filling a softer, mousse-like texture rather than a dense, heavy curd alone. The homemade pastry case, made with a mix of soy flour, butter, and cream cheese, provides a tender, slightly tangy contrast to the bright lemon filling.
Storage
Store covered in the refrigerator for up to 3 days. Not suitable for freezing due to the cream and gelatine filling.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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