Lemon Cream Pie with Shortbread Cookie Crust

With the weather heating up and already nearing 100 here in Phoenix, it’s time to make the switch from heavy desserts to light ones. Never mind the fact that this pie is made with butter laden shortbread cookies, half and half, and heavy cream. The fact that it’s lemon and served cold makes it “light”….right? 😜 At least it does to me! Just go with it…

I made the crust using these Lemon Dipped Shortbread cookies from Walmart, but you could use plain shortbread cookies too.

Of course you can customize this entirely and use a traditional pie crust that you blind baked, graham cracker, or some other type of cookie crust.  If you choose to use a different type of cookie just be sure to follow the note I have at the bottom of the recipe. Shortbread cookies contain a lot more butter than the average cookie so my recipe calls for half the butter I would normally use in a crust like this. If you end up using a cookie that’s not shortbread you will need to make the adjustments I noted.

If you’re thinking it’s weird that I used coconut milk in the lemon custard, don’t worry! It actually doesn’t taste coconutty at all. I just like to use it as a way to cut down on some of the dairy, but you can sub it with half and half if you’d like.

Lemon Cream Pie with Shortbread Cookie Crust

Crust

2 cups lemon shortbread cookie crumbs

1/4 cup melted butter *(see note)

1/4 cup granulated sugar

Lemon Custard

1 can unsweetened coconut milk (you can sub half and half as a substitute if you’d like)

1 cup half and half

1/2 cup lemon juice

3 egg yolks

1 cup granulated sugar

1/3 cup corn starch

Zest of 3 lemons (plus more for garnish if desired)

Whipped Cream

1 1/4 cup heavy cream

2 TB. powdered sugar

2 tsp. vanilla extract

To make the crust, stir together the shortbread cookie crumbs, melted butter, and sugar.  Press tightly into a 9 inch pie plate, going up the sides as well.  Bake in a 350 oven for 8 minutes.  Cool completely before filling with the custard.

In a saucepan, gently bring the coconut milk, lemon juice, and half and half to a simmer over medium low heat.

While you are waiting for the lemon juice milks to simmer, whisk the yolks, sugar, and cornstarch together in a medium to large bowl (big enough to also hold the milk/lemon juice mixture) This mixture will be thick,

When the lemon juice/milk mixture has come to a simmer, temper it into the egg yolk/sugar/cornstarch mixture by adding a small amount of the liquid at a time while whisking constantly to incorporate.  Keep adding the liquid while whisking until is is all incorporated into the egg mix (this method keeps the eggs from curdling)  

One this mixture is tempered and combined, pour it all back into the sauce pan. Bring it up to a boil slowly over medium low heat, whisking often to keep from lumping or burning.  (cornstarch does not thicken fully until it is brought to a full boil)  Once the mixture has boiled and thickened, remove it from the heat and stir in the lemon zest. 

Allow to cool for 10-15 minutes before pouring int your cookie pie crust. Allow the pie to cool completely before adding the whipped cream (so nothing gets melty)

To make the whipped cream, place your bowl and whisk attachment or hand mixer whisks in the freezer for 15-20 minutes.  Remove from the freezer and add the heavy cream and sugar to the bowl.  Whip until it forms a stiff cream. Stir in the vanilla at the end.  

Top the custard pie with the whipped cream and top with extra lemon zest for garnish if desired. Serve chilled.

*NOTE: Shortbread cookies have a high butter content, so this recipe contains half the normal amount of melted butter I usually use for crumb crusts. If you are subbing graham cracker crumbs or other cookies in place of the shortbread cookies, double the amount of melted butter used in the crust to 1/2 cup.