Recipe for cooking lemon cream pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Lemon Cream Pie

Posted by bettyboop50 at recipegoldmine.com May 15, 2001

8 servings

1 1/4 c. sugar
1/3 c. cornstarch
3 Tbsp. flour
1/4 tsp. salt
2 c. water
2 lrg. eggs
1 Tbsp. grated lemon zest
1/2 c. fresh lemon juice
1 (9-in.) baked pastry shell
1 c. (1/2 pt.) heavy cream
2 Tbsp. powdered\sugar
1 tea. vanilla extract or flavoring

In a medium saucepan, combine sugar, cornstarch, flour and salt. Stir in water until smooth. Bring mixture to a boil, stirring constantly. Boil 1 min..

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.