Creamy Dreamy Lemon Pie

This little pie is exactly what the name suggests. Creamy and dreamy. I think lemon is so refreshing. The filling would be great to use in little tarts, too. Maybe throw some raspberries on top for something different. Just an all around yummy pie!!

Creamy Dreamy Lemon Pie



7 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 4-5 lemons)
2 tablespoons grated lemon zest
1/2 cup cold unsalted butter ~ sliced into 8 pieces
1 cup heavy cream ~ whipped
1/4 cup powdered sugar
1 9 inch pie shell ~ baked

In a medium saucepan and bring 1 inch of water to a simmer over low heat. In a medium glass bowl, whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.


Place the mixing bowl on top of simmering water. Stir the mixture with a rubber spatula until it begins to thicken, scraping the bottom and sides of the bowl as you stir.  When it coats the back of spoon, it's done. This will take about 7 to 10 minutes. Remove from heat.

Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next.

Place saucepan in an ice water bath to cool to room temp.

In a mixing bowl, whip cream and powdered sugar until stiff. Gently fold into COOLED lemon curd mixture. Pour mixture into baked pie shell.

Chill several hours or overnight.

Serve with sweetened whipped cream.

Let's get started. Oops! 

Left out the powdered sugar!!

Juice your lemons. See this juicer? 

That was my moms when she was first married.

 It's about 60 years old!

Mix the egg yolks and sugar

 together for a couple of minutes.

Then add the lemon zest and lemon juice.

Place the lemon mixture over some 

boiling water and cook and stir about 10 minutes.

When it coats the back of a spoon, like this...it's done.

Then add the butter.

Cool in a water bath to room temp.

Whip the cream with the powdered sugar.

Then fold into the COOLED lemon mixture.

Pour into the baked pie shell. 

Chill several hours or overnight.