Lemon Cream Pie Recipe
Ingredients:
- 8 servings
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 3 tablespoons flour
- 1/4 teaspoon salt
- 2 cups water
- 2 large eggs
- 1 tablespoon grated lemon zest
- 1/2 cup fresh lemon juice
- 1 (9-inch) baked pastry shell
- 1 cup (1/2 pint) heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
Directions:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Stir in water until smooth. Bring mixture to a boil, stirring constantly. Boil 1 minute.
- In a small bowl, beat eggs with an electric mixer until fluffy and thick. Gradually fold in 1/3 of thickened sugar mixture. Return egg mixture to sugar mixture in saucepan and stir to combine. Bring just to a boil, remove from heat.
- Fold lemon zest and lemon juice into thickened filling. Transfer lemon filling to pastry shell. Cool to room temperature on a wire rack.
- Refrigerate 2 to 3 hours or until set and firm before serving.
- To serve, beat cream with confectioners' sugar and vanilla extract. Spread over lemon filling. Cut into 8 pieces and transfer to dessert plates.