A smooth and luscious lemon pie topped with honey whipped cream is just what a hot day calls for. This may be your new favorite summer pie.
Now this post is all sorts of silly. First it is a Cake Slice post and I’m posting it on the 18th instead of the 20th. For those of you who don’t know the Cake Slice Bakers always post their monthly bakes on the 20th.
Secondly this cake is (dun, dun, dun)…. a pie! Hee hee, if you are going off the rails, you might as well really go for it, right?!
As a lot of you know already, the friendly group of Cake Slice Bakers picks a book to bake from each year. Then our fearless leaders pick four recipes each month.
Each of us bakers picks one of those to bake and we all reveal it on the 20th. This month, like always, had a bunch of delicious sounding choices.
I always hope that between the group all of the choices get baked at least once.
Right now we are baking from World Class Cakes from Roger Pizey. This book is definitely eye candy, especially for somebody with a sweet tooth like me!
The problem is it seems very few of them use what I would consider standard sized pans. A lot of them use specialty pans and while they look gorgeous, my cupboards are already bursting at the seams with gadgets and pans!
As I was thumbing through the choices, the Marco Pierre White’s Harvey’s Lemon Tart immediately jumped out to me. I have been in a real lemony mood lately and the texture looked delicious.
Upon closer examination it was to be baked in a 10″ tart pan that I don’t own. I was tempted to scale up to use my 12″ tart pan.
However, after doing some rough math in my head that resulted in me thinking I’d need to use about 15 eggs in the filling alone, I thought I had better not.
So I made the executive decision to make it in a pie pan and scale down the filling a bit instead of always making more, more, more! Whew!
Decision made and ingredients on hand, hard part done! Then I get to reading the recipe. He wants you to make a sweet pastry dough that includes powdered sugar and egg yolks.
Then he wants you to refrigerate that for 24 hours before rolling it out and placing it in the tart pan. Now he wants you to put it back in the refrigerator for 2 hours before blind baking it, then filling it, then baking it again.
Don’t get me wrong, I am sure it would totally be worth it. But I had promised to bring a dessert to family dinner that was less than 24 hours away.
So I compromised! If I was using a pie plate, I would use a standard pie dough! Whew! Crisis averted!
Now on to the filling. I actually made this filling by hand. I even whipped the cream. I had actually never whipped cream by hand before, so I wanted to see if I could do it.
I wouldn’t say it was fun and my forearm didn’t appreciate my efforts, but I can say I had quite the sense of accomplishment as the cold cream started forming peaks.
The rest of the filling was quite easy to make. Again, he wanted you to refrigerate it for a couple of hours before pouring it in the hot par-baked crust. A couple of hours I can handle, so I played along and went for it.
I have to say the result was quite delicious. It had a nice balance of sweet and sour and a really nice creamy finish.
I topped ours with some more whipped cream sweetened with just a few drops of honey. It all went really well together.
It ended up only being an inspired recipe instead of a direct follow, but it would be one that I would make again! I will caution you that this pie serves a lot better when it is cold. It is delicious either cold or at room temperature, but the slices come out much nicer chilled.
For another fun lemon pie, try making lemon berry pie. It has a shortbread crust, creamy filling and mixed berries on top.
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Lemon Pie with Honey Whipped Cream
- pastry for 1 pie crust chilled
- ⅔ cup heavy cream
- 6 eggs
- 1 cup + 2 Tablespoons sugar
- 1 cup lemon juice
- 1 cup heavy cream
- 1 Tablespoon honey
- In a chilled bowl, whip the cream until it forms soft peaks.
- In a separate large bowl, whisk together the eggs and sugar until completely combined and smooth. Add the lemon juice and whisk to combine.
- Stir together the lemon mixture and the whipped cream, then cover and chill for two hours though longer is ok.
- During the last half hour of chilling the filling, prepare the pie crust. Parbake according to your recipe’s directions or preheat the oven to 400°F. Roll the dough out and place into pie plate. Crimp the edges and dock the bottom with a fork. Cover with parchment paper and add pie weights or dry beans. Bake for about 12 minute or until lightly golden.
- Quickly whisk the filling together again and then pour cold filling into hot crust. Reduce the oven temperature to 250°F and return the pie to the oven.
- Bake for about 45 minutes. The center should still have just a little bit of wobble left. Remove from oven and cool completely, then chill until ready to serve.
- To serve, whip up the remaining cream and honey until you form stiff peaks. Spread over the center of the pie or serve each slice with a dollop.