Lemon Cream Pie With Honey and Ginger

Lemon Cream Pie With Honey and Ginger

Total Time: 1 hour 40 minutes, plus at least 4 hours’ setting
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes, plus at least 4 hours’ setting
Yield: 8 servings

Ingredients

For the Crust

  • 6 ounces/170 grams wafer-style gingersnaps or graham crackers
  • 4 tablespoons/57 grams unsalted butter, melted and cooled
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • Pinch of kosher salt (such as Diamond Crystal)

For the Filling

  • ¾ cup/150 grams granulated sugar
  • 1 (3-inch) piece fresh ginger, peeled, thinly sliced
  • Zest of 2 lemons, removed in strips with a vegetable peeler
  • Generous pinch of kosher salt (such as Diamond Crystal)
  • ¼ cup/28 grams cornstarch
  • 6 large egg yolks
  • 1⅔ cups/400 milliliters heavy cream
  • ¼ cup/80 milliliters honey
  • ⅔ cup/157 milliliters fresh lemon juice (from about 3 large lemons)
  • 2 teaspoons vanilla extract

For the Topping

  • 1 small lemon, sliced into 7 or 8 very thin rounds, ends discarded and seeds removed
  • Honey, for drizzling
  • ¾ cup/180 milliliters heavy cream, chilled
  • ½ cup/120 grams sour cream or crème fraîche, chilled

Instructions

Preparation

  1. Arrange an oven rack in the center position and preheat the oven to 350 degrees.

Make the crust:

  1. In a food processor, pulse the cookies until finely crumbed.
  2. Transfer to a bowl, then add butter, sugar, yolk, and salt.
  3. Mix until it resembles wet sand.
  4. Transfer just under half of the mixture to a 9-inch pie plate, pressing firmly to form the crust.
  5. Bake for 13-15 minutes until fragrant and darkened. Cool.

Make the filling:

  1. Combine sugar, ginger, lemon zest, and salt in a saucepan.
  2. Add cornstarch and egg yolks, whisk until thickened.
  3. Stir in heavy cream, honey, and lemon juice.
  4. Cook until thickened, then strain into the cooled crust.
  5. Whisk vanilla into the hot pudding,
  6. pour into the crust,
  7. cover with plastic wrap,
  8. chill for at least 4 hours.

Prepare the toppings:

  1. Bake lemon slices with honey until caramelized.
  2. Whip heavy cream and sour cream until stiff peaks form.
  3. Spread whipped cream over the pie,
  4. arrange lemon slices on top,
  5. drizzle with honey.
  6. serve within 24 hours to maintain a crisp crust.