Imagine combining the best parts of lemon meringue pie and creme brulee. The result would be this mouthwatering Lemon Brulee Pie – a perfect dessert.
Well, my good friend Mindy of Decadent Creations nailed it out of the park again with this pie. I’d love to take credit for it, but this pie is 100% Mindy’s creation. As much as I like to think I know what I’m doing in the kitchen, my knowledge and experience simply pales in comparison to hers, especially when it comes to baking. She won Chopped, for crying out loud! Mindy understands the science of cooking better than anyone I’ve met, so you can trust this dessert is pure heaven.
She described it as a cross between a lemon meringue pie and creme brulee. Sounds a bit like heaven, right? Mindy recommends using an oil based pie crust because you store this pie in the refrigerator, and if you use an all butter crust like I’m used to making, the butter hardens in the frig. Now, this is totally assuming you don’t just grab a fork and go to town as soon as it cools (you obviously haven’t been to my house for dessert). If you want quick and easy, you can always buy a pre-made one, but don’t tell her I said that!
MY OTHER RECIPES
The inside of this pie is tart and perfectly sweet at the same time. It is rich and creamy and simply melts in your mouth while it puckers and salivates. Kind of crazy how so many things can go on in your mouth at the same time, but this pie does it all.
This is one of those recipes you want to keep on hand year round. Surprise your guests at Thanksgiving and offer them an option that’s different from your traditional pumpkin or apple pies. Make it during the summer as a refreshing dessert to enjoy on the back porch. Lighten the mood during the dreary days of winter when citrus is in season. Its perfect any time of year!
Imagine combining the best parts of lemon meringue pie and creme brulee. The result would be this mouthwatering Lemon Brulee Pie - a perfect dessert.
- 9 inch pie crust
- 6 large eggs, slightly beaten
- 1 1/2 cups granulated sugar
- zest from 2 large lemons
- 3/4 cup lemon juice
- 3 1/2 teaspoons orange juice
- 2/3 cup heavy cream
- Line a 9 inch pie pan with the crust and fork the edge of the crust. Line the crust with a parchment round or a paper coffee filter and add pie weights, dry rice, dried beans to fill the crust about 2/3 full. Bake in a preheated 375°F oven for 20 minutes.
- Stir egg and sugar together. Add lemon zest, lemon juice, and orange juice. Add heavy cream and stir to combine.
- Pour liquid into parbaked pastry shell and bake at 300 degrees F for about 50 minutes until the center looks set.
- Allow to cool to room temperature on cooling rack and store in refrigerator.