Lemony Yogurt Cream Pie Recipe

Name: Lemony Yogurt Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup cold butter, cubed; 4 to 6 tablespoons ice water; 1/4 cup cornstarch; 1 cup 2% milk; 1 cup sugar; 3 large egg yolks; 1 teaspoon grated lemon zest; 1/3 cup lemon juice; 1/4 cup butter, cubed; 1 cup plain Greek yogurt; 1-1/2 cups heavy whipping cream; 5 tablespoons confectioners' sugar; 1 teaspoon grated lemon zest; 1 tablespoon lemon juice

Servings: persons

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
4 to 6 tablespoons ice water
1/4 cup cornstarch
1 cup 2% milk
1 cup sugar
3 large egg yolks
1 teaspoon grated lemon zest
1/3 cup lemon juice
1/4 cup butter, cubed
1 cup plain Greek yogurt
1-1/2 cups heavy whipping cream
5 tablespoons confectioners' sugar
1 teaspoon grated lemon zest
1 tablespoon lemon juice

1
In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 1 hour or overnight.
2
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425u00b0.
3
Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
4
In a large heavy saucepan, whisk the first six filling ingredients until blended; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat; stir in butter until melted. Cool 10 minutes or until lukewarm (mixture will be thick). Stir in yogurt until smooth; transfer to crust. Refrigerate, covered, until cold.
5
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, lemon zest and juice; beat until stiff peaks form. Spread over pie.

989

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/4 cups all-purpose flour, 1/4 teaspoon salt, 1/2 cup cold butter, cubed, 4 to 6 tablespoons ice water, and more.

Yes, Lemony Yogurt Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemony Yogurt Cream Pie

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