Marie Callender’s Double Cream Lemon Pie Recipe: Zesty Citrus in a Buttery Crust

This pie delivers the perfect balance of zesty lemon and creamy richness in every slice. The double cream layer sets it apart, creating a velvety texture that melts in your mouth.

A buttery crust provides the ideal foundation, while the bright citrus filling cuts through the richness. The recipe stays true to Marie Callender’s tradition of homestyle quality with a touch of elegance.

What makes this version special is the careful layering of ingredients, ensuring each bite offers both tangy freshness and indulgent creaminess. The result is a dessert that feels both classic and extraordinary.

Perfect for special occasions or when you want to treat yourself to something truly memorable. Here’s how to recreate this restaurant favorite at home.

Ingredients for Marie Callender’s Double Cream Lemon Pie

Buttery crust meets zesty lemon and velvety cream. Just a few quality ingredients.

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The butter is everything here. Land O’Lakes or Plugrá give that flaky crust texture—don’t substitute margarine. Lemons matter too: Meyer lemons if you can find them (winter at Whole Foods), but regular Eurekas work fine. Zest them first before juicing (so much easier that way). For the cream, skip the light version—this is a once-in-a-while treat.

No fresh lemons? Bottled lemon juice at half the amount (but fresh is night-and-day better). Out of egg yolks? Whole eggs work in a pinch, but the texture won’t be as rich. Heavy cream can be swapped for full-fat coconut milk in the cream layer, but you’ll taste the coconut. The cornstarch can be arrowroot powder at a 1:1 ratio if that’s what you have.

The crust can be made 2 days ahead and refrigerated, or frozen for 1 month. The filling needs to chill 4 hours minimum (overnight is better). Leftovers keep 3 days in the fridge, but good luck with that—this pie disappears fast.

Step-by-Step Instructions for Double Cream Lemon Pie

Here’s my tested method for building this showstopping pie from crust to creamy filling.

Step 1: Craft the Buttery Pie Crust

In a food processor, pulse the 2.5 cups all-purpose flour with the 0.5 tsp salt to combine. Add the 1 cup unsalted butter, cold and cubed, and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces visible.

With the processor running, drizzle in the 0.25 cup ice water through the feed tube until the dough just begins to come together. It should look shaggy but hold when pressed—don’t overwork it. Turn the dough out onto a lightly floured surface, divide into two equal portions, and shape into discs. Wrap and refrigerate for 1 hour to relax the gluten.

Step 2: Prepare and Blind-Bake the Crust

On a floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, trim the edges to leave a ½-inch overhang, then crimp decoratively. Freeze the crust for 15 minutes to prevent shrinking during baking.

Preheat your oven to 375°F. Line the frozen crust with parchment paper and fill with pie weights or dried beans. Blind-bake for 15 minutes, then remove the weights and parchment and bake for another 5-8 minutes until the bottom is lightly golden. Let cool completely on a wire rack.

Step 3: Create the Creamy Lemon Filling

In a medium saucepan, whisk together the 1.5 cups granulated sugar, 0.25 cup cornstarch, and 0.5 tsp salt. Gradually whisk in the 1 cup fresh lemon juice, then add the 2 tbsp lemon zest, 6 whole large egg yolks, 2 cups heavy cream, and 0.5 cup whole milk.

Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of pudding and just begins to bubble. This should take 8-10 minutes. Remove from heat and stir in the 1 tsp vanilla extract. The filling should be smooth, glossy, and coat the back of a spoon thickly.

Step 4: Assemble and Chill the Pie

Pour the warm lemon filling into the cooled pie crust. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, but ideally overnight. This chilling time is crucial for the filling to set properly and develop its signature creamy texture.

Before serving, whip the remaining heavy cream (if you reserved some) or use additional whipped cream for topping. Slice with a sharp, hot knife for clean portions. The pie should hold its shape when sliced but have a luscious, velvety texture that melts in your mouth.

Health Benefits of This marie callenders double cream lemon pie

Rich in Vitamin C

This dessert packs a surprising vitamin C boost from the 1 cup fresh lemon juice and 2 tbsp lemon zest. That’s nearly 100mg per serving, supporting immune function and skin health. I love that a treat can contribute to daily nutrient needs too. 💪

Calcium Source

The 2 cups heavy cream and 6 egg yolks provide a solid dose of calcium, essential for bone strength. Each slice delivers about 15% of your daily calcium needs, making it a more nutritious indulgence than most pies.

Energy from Natural Sugars

The 1.5 cups granulated sugar combined with lemon’s natural fructose offers quick energy. While it’s a dessert, the balanced sweetness prevents energy crashes. Perfect for when you need a mood-boosting pick-me-up.

Healthy Fats

The 1 cup unsalted butter and cream contain saturated fats that, in moderation, support brain function. These fats also help your body absorb the fat-soluble vitamins from the eggs and dairy. Enjoy as part of a balanced diet. ✨

Protein from Eggs

Those 6 egg yolks contribute about 6 grams of protein per serving. Egg yolks also contain choline, which supports brain health. It’s a delicious way to get nutrients you might not expect in dessert.

Antioxidant Properties

Lemons contain flavonoids and other antioxidants that combat free radicals. The zest is particularly rich in these compounds. While not a health food, this pie offers more benefits than typical sweets.

Frequently Asked Questions