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Author Notes: A simple and delight dessert with a light and fluffy texture as well as a subtle tangy lemon flavor in the filling. It pairs perfectly with the earl grey shortbread crust. —Oh Sweet Day!
Makes one 9-inch pie
- Earl Grey Shortbread Crust
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 2 tablespoons Earl Grey tea leaves
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Lemon Cream Pie Filling
- 2 cups whipping cream
- 8 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 10 lemon slices for garnish
- To prepare crust, sift the flour and salt in a large bowl. Mix in tea leaves. Set aside.
- Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
- Reduce the speed to low and beat in the flour mixture until just incorporated.
- Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
- Preheat oven to 350F. Grease a pie pan with a removable bottom.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.
- Bake the crust for 15 to 20 minutes, or until the edge is lightly browned.
- Remove from oven and let the crust cool completely before removing from the pan.
- To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
- In the same bowl, use a paddle attachment, beat cream cheese until it’s soft and creamy.
- Add sugar, lemon zest and juice, continue beating until combined.
- Gently fold half of the whipped cream into the cream cheese mixture until incorporated.
- Pour the cream mixture in the cooled crust. Smooth the top with a spatula.
- Pipe the remaining whipped cream along the edges of the pie. Garnish with lemon slices.
- Refrigerate the pie until set, about 3 hours, or preferably overnight.