Lemon Pie


A delicious tart lemon pie with a butter pastry crust and topped with whipped cream to look exactly like the lemon pit from the game Hay Day!

Makes 1 Lemon Pie


Things you'll need

Pastry Shell
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 tablespoon sugar
  • 1 stick (4oz) unsalted butter, cold and cubed
  • 3 tablespoons ice water
Lemon Filling
  • 1 1/2 cup sugar
  • 1/2 cup corn starch
  • 1 1/2 cup heavy cream
  • 1 1/2 cup milk
  • 1/4 teaspoon salt
  • 3/4 cup lemon juice
  • 4 egg yolks
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon vanilla
  • 3 drops yellow food color

Whipped Cream
  • 1 cup cold heavy cream
  • 1/4 cup powdered sugar
  • Stand mixer
  • 9 1/2" pie pan
  • Whisk
  • Zester
  • Pining bags
  • Piping tip 2A
  • Pie weights (dry rice or beans)
  • Foil
  • Medium saucepan

Let's get started!

  1. Pastry Crust: In a stand mixer with a paddle attachment, mix the flour, salt, sugar and cold butter until coarse meal forms (5 minutes) add ice water and mix until combined. Wrap in plastic wrap and chill for 30 minutes.
  2. Roll out dough on floured surface, press into pie pan and pinch edges. Then freeze for 30 minutes. Dock dough with a fork, then line dough with foil, fill with pie weight and bake at 375F for 20-25 minutes. Remove foil and pie weights and bake 10-15 more minutes until until bottom is beginning to brown. Let cool completely. 
  3. Filling: In a medium saucepan, combine the sugar, salt, cornstarch, milk, cream, vanilla, food color and lemon juice. Whisk over medium heat until thickened and bubbly, cook for 2 minutes. Temper in egg yolks then cok 2 more minutes.
  4. Remove saucepan from heat, and whisk in butter until smooth. Pour into prepared pie crust. Let pie chill in fridge for 1 hour.
  5. Whipped Cream: In a medium bowl, whip heavy cream and powdered sugar until stiff peaks form. Scoop into a piping bag fitted with a #2A tip and pipe along edges and in center of the pie. 



Written By Rosanna Pansino

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