Caramelized apple and lemon cream pie

Scorrere verso il basso

Caramelized apple and lemon cream pie is a rich and fragrant autumn dessert with an irresistible filling that melts in your mouth. It’s a real delight with caramelized apples as a base for a velvety lemon or cardamom cream. Everything is enclosed in a tender pastry shell. Absolutely worth trying.

Caramelized apples and lemon cream pie

Caramelized apple and lemon cream pie is a rich and delicious autumn dessert. The caramelized apples are covered with a delicate lemon cream.
5 from 1 vote
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Pies
Cuisine Ovo-lacto vegetarianism
Servings 1 round pan 22 cm wide
Calories 240 kcal


Caramelized apples

  • 3 apples
  • 120 g sugar
  • 60 g butter

Pastry crust

  • 500 g all-purpose or cake flour
  • 200 g cold butter
  • 300 g white sugar
  • 120 g whole eggs
  • 1 pinch salt
  • grated lemon zest from ½ lemon

Lemon cream

  • 550 ml milk
  • 80 g sugar
  • 4 egg yolks
  • 40 g potato or corn starch
  • grated lemon zest from 1 lemon
  • 5 cardamom pods (optional)


Caramelized apples and lemon cream pie – the crust

  • Place the diced butter and sugar into the mixer equipped with blades or into the planetary mixer with the paddle or use an electric mixer and a bowl. Process them on medium speed until combined.
  • Add a pinch of salt, the eggs and add lemon zest. Blend the butter with the eggs briefly to combine.
  • Now add sifted flour and blend to bring the dough together. Turn off the mixer and knead briefly with your hands. Place it on a sheet of baking paper or plastic wrap and flatten it. Wrap it and let it rest in the refrigerator for at least 2 hours.

Caramellized apples

  • Peel the apples, remove the core and cut them into cubes. Pour the sugar into a large pan and add the butter. Turn on the heat and let the butter melt. Now raise the heat and add the apple pieces.
  • Cook over medium high heat, stirring often, until the apples are golden brown and slightly soft but not completely cooked. Turn off the heat and let it cool completely.

Lemon cream

  • Take half a glass of milk from the 550 ml and set aside. Pour the rest into a pan. Add the grated peel of one lemon and, if you like, the cardamom pods. Turn on the heat and slowly bring to a boil.
  • While the milk heats, add sugar, starch and egg yolks to the reserved milk. Mix well to combine everything.
  • Pass the hot milk through a sieve to remove the peel and cardamom seeds. Now add the milk with the eggs and starch and mix well. Place the pan back on medium-low heat and cook, stirring continuously until the cream thickens. The cream should have the consistency of a rather liquid pudding. Turn off the heat and set aside to cool. To avoid creating a dense part on the surface of the cream, cover it with plastic wrap.

Note from the author of this recipe

  • I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Forming and baking

  • Take the shortcrust pastry from the fridge and roll it out with a rolling pin on a lightly floured pastry board to a thickness of 5 mm. Cover the tart pan 22 cm wide and at least 3 cm high. Cut the leftover dough to use later for the garnish. Cover the bottom of the tart with the now cold apples.
  • Pour the cold or barely warm cream over the apples and gently level it. Finally, create decorations with the remaining pastry such as classic stripes or other types of decorations.
  • Cook your tart in the preheated static oven at 180°C for approximately 50 minutes. Remove from the oven and let cool completely before decorating with powdered sugar and serving.


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 1panCalories: 240kcal
Keyword apple cake, apple pie recipe, apples, autumn, cardamom, cream, creamy pie, dessert with lemon, Italian recipe, lemon pastry cream, pie, traditional pie
Tried this recipe?Let us know how it was!

Store in the refrigerator and consume within a couple of days.

lot of love. B.

p.s. If you are looking for some other delicious dessert with apples I recommend my Cake with aromatic heart with grated apples (photo below) or Soft apple, coconut, lemon and Greek yogurt cake (photo below).

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