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+ servings
Whole baked ginger lemon pie.

Ginger lemon pie with streusel topping

A streusel-topped lemon pie with a hint of ginger. Delicious buttery shortcrust filled with a ginger lemon curd and topped with shortcrust crumbs.
Course Dessert
Cuisine American
Keyword ginger lemon curd, lemon pie, streusel topping
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 people
Calories 469kcal
Author Eva | Electric Blue Food


For the pastry

  • 350 g flour
  • 220 g butter chilled
  • 2 tbsp sugar
  • 20 ml water ice-cold

For the filling

  • 2 lemons zested and juiced, about 100 ml juice
  • 200 g sugar
  • 100 g butter
  • 10 g ginger peeled and grated
  • 3 eggs


  • To make the shortcrust pastry combine the flour, cubed butter and sugar in a food processor and blitz for about a minute. Slowly pour in the water as the blades are rotating, and stop the processor as soon as the mixture reaches a crumbly texture.
  • Set aside 200 g of crumbles, then start the processor again and let it work until the dough gathers into a ball.
  • Press the dough all over the bottom of a tart pan, prick bottom and sides with a fork and bake in the preheated oven at 180°C (350°F) for 15 minutes.
  • In the meantime, prepare the curd. Combine the sugar, lemon juice and zest, butter and grated ginger and set on a double boiler. Stir from time to time until both the butter and sugar dissolve.
  • Crack the eggs in a bowl and give a whisk by hand. When the lemon mixture looks homogeneous, pour in a couple of tablespoons of the hot mixture into the eggs, whisking constantly with the other hand to prevent the eggs from scrambling.
  • Start whisking the lemon mixture, which should be still cooking on the double boiler, and slowly pour the egg mixture into it as you whisk. Keep whisking for a couple of minutes after you have added all the eggs. Keep cooking until the mixture thickens enough to coat a spoon, 5 minutes. Remove from the double boiler.
  • After the shortcrust shell has pre-baked, take it out of the oven and pour the lemon curd all over. Top with the crumbles you had set aside making sure to cover all the surface. Return the pie to the oven and bake for another 25 min.


  • When pressing the shortcrust pastry into the tin make sure to make sides that are at least 1 cm tall so that the filling will not spill over.
  • A lemon curd that has not thickened a lot on the double boiler will work fine in this recipe as it will set as it bakes.
  • I recommend to have all the ingredients needed in the lemon curd ready before you start making the shortcrust. Zest and juice the lemons, grate the ginger, measure out the sugar and cube the butter. This way you will manage to make the lemon curd within the time the pastry shell is pre-baking.
  • Fresh ginger is recommended. 10 g of peeled and grated ginger equal about 4-5 cm of a medium-thick root.
  • I used 2 medium lemons, but if yours are small budget using 3. Alternatively you can do 2 lemons and 1 lime if you only miss a small quantity of juice to get to 100 ml.
  • The nutritional information provided in this recipe card is made by an online calculator and is only meant as a guideline.


Calories: 469kcal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 249mg | Potassium: 98mg | Fiber: 2g | Sugar: 23g | Vitamin A: 876IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 2mg