Lemon Jam Pie

Lemon Jam Pie


  • 400ml (1 3/4 cups) of milk
  • 230g (1 1/4 cups) of sugar
  • 60g (1/2 cup) of corn starch
  • 1 lemon (zest)
  • 4 egg yolks
  • 130ml (1/2 cup) of lemon (juice)
  • 1 roll of puff pastry
  • powdered sugar


1. In a bowl add the milk, sugar, cornstarch, lemon zest and egg yolks and mix to combine.

2. Pour the mixture into a saucepan and mix until thick. Remove from the heat and transfer to the bowl. Pour the lemon juice and mix to combine.

3. Unroll the puff pastry on the working surface and cut it into a circle shape. Transfer to the baking pan (25cm pan size). Pour the cream and level it up with a spatula.

4. Cut the rest of the puff pastry with the pasta cutter and arrange the strips on top of the pie.

5. Transfer the pie to the oven and bake at 180°C/360°F for 30 minutes.

6. Decorate the pie with powdered sugar, cut on slices and serve.

*Recipe on video and text may differ from each other!

How to cook Lemon Jam Pie:

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