Lemon Cream Pie

Yield: 8 servings

Ingredients

• 1 1/4 cups granulated sugar
• 1/3 cup cornstarch
• 3 tablespoons all-purpose 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

Instructions

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 for 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 for 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.

Attribution

Posted by bettyboop50 at Recipe Goldmine May 15, 2001.