Lemon Pie

🧂 Ingredients

• 1 9-inch pie crust

  pre-baked
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 cup water
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 cup heavy whipping cream

  for topping
• 2 tbsp powdered sugar

  for topping

Instructions

• 1 In a saucepan over medium heat, whisk together the sugar, cornstarch, water,
  lemon juice, and lemon zest.
• 2 Cook, stirring constantly, until the mixture thickens and comes to a gentle
  boil.
• 3 In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot
  lemon mixture to temper the eggs, stirring constantly.
• 4 Gradually whisk the egg yolk mixture back into the saucepan and continue cooking
  for 2 more minutes.
• 5 Remove from heat and stir in the butter until melted and smooth.
• 6 Pour the lemon filling into the pre-baked pie crust and smooth the top.
• 7 Chill in the refrigerator for at least 2 hours or until set.
• 8 Before serving, whip the heavy cream and powdered sugar together until soft
  peaks form.
• 9 Spread or pipe the whipped cream over the chilled lemon pie.
• 10 Slice and enjoy!

Nutrition Info