Get ready to experience a slice of citrusy heaven that will make your taste buds dance with pure joy! Our Jewel Topped Lemon Pie is not just a dessert; it's a stunning masterpiece that combines the bright, tangy zest of fresh lemons with a cloud-like whipped cream and a jewel-like berry topping. Perfect for summer gatherings, family dinners, or when you simply want to treat yourself to something extraordinary, this pie promises to be the showstopper that will have everyone asking for your secret recipe.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/2 cup lemon juice
- 2 tablespoons butter
- 1 teaspoon lemon zest
- 1 cup whipped cream
- Fresh berries for topping
Instructions
- Preheat the oven to 375°F (190°C). Place the pre-made pie crust in a 9-inch pie dish, crimping the edges decoratively and piercing the bottom with a fork to prevent bubbling.
- Blind bake the pie crust for 10-12 minutes until light golden. Remove from oven and let cool completely on a wire rack.
- In a medium saucepan, whisk together sugar, cornstarch, and salt until well combined.
- Gradually add water, whisking constantly to prevent lumps. Stir in egg yolks and lemon juice until smooth.
- Cook the mixture over medium heat, stirring continuously, until it thickens and begins to bubble. This should take about 5-7 minutes.
- Remove from heat and stir in butter and lemon zest until fully incorporated. Let the filling cool for 10 minutes.
- Pour the lemon filling into the cooled pie crust, smoothing the top with a spatula. Refrigerate for at least 2 hours until completely set.
- Before serving, top the pie with freshly whipped cream, spreading it evenly across the surface.
- Garnish with an assortment of fresh berries like raspberries, blueberries, or strawberries, arranging them artfully on top of the whipped cream.
- Chill for an additional 30 minutes before slicing and serving. Store any leftovers in the refrigerator for up to 3 days.
Tips
- Use fresh lemon juice and zest for the most vibrant flavor - bottled juice just can't compare!
- When blind baking the crust, use pie weights or dried beans to prevent the bottom from bubbling.
- Whisk continuously while cooking the lemon filling to prevent lumps and ensure a smooth, silky texture.
- Make sure the pie crust is completely cooled before adding the filling to prevent a soggy bottom.
- For the most beautiful presentation, use a variety of fresh berries in different colors and sizes.
- Chill the pie thoroughly before serving to help the filling set perfectly and enhance the flavors.
- For an extra touch of elegance, consider using a pastry bag to pipe the whipped cream in decorative swirls.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 110mg
