Lemon Cream Pie


  • 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


  1. In a medium saucepan, combine sugar, cornstarch, flour and salt.
  2. Stir in water until smooth. Bring mixture to a boil, stirring constantly. Boil 1 minute.
  3. In a small bowl, beat eggs with an electric mixer until fluffy and thick.
  4. Gradually fold in 1/3 of thickened sugar mixture.
  5. Return egg mixture to sugar mixture in saucepan and stir to combine. Bring just to a boil, remove from heat.
  6. Fold lemon zest and lemon juice into thickened filling.
  7. Transfer lemon filling to pastry shell.
  8. Cool to room temperature on a wire rack.
  9. Refrigerate 2 to 3 hours or until set and firm before serving.
  10. To serve, beat cream with confectioners' sugar and vanilla extract.
  11. Spread over lemon filling.
  12. Cut into 8 pieces and transfer to dessert plates.

Yield: 8 servings

Posted by bettyboop50 at Recipe Goldmine May 15, 2001.

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