Ingredients
- 1 prepared graham cracker pie crust (9-inch)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup water
- 2 large egg yolks, beaten
- 2 tablespoons butter
- 1 tablespoon grated lemon zest
- 1/3 cup freshly squeezed lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Optional: extra lemon zest or whipped cream for garnish
Instructions:
- Prepare the lemon filling:
In a medium saucepan, whisk together sugar and cornstarch. Gradually add water, stirring until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. - Add the egg yolks:
Slowly whisk about ½ cup of the hot mixture into the beaten egg yolks to temper them. Then return the egg yolk mixture to the saucepan and cook for another 2 minutes, stirring constantly. - Finish the filling:
Remove from heat. Stir in butter, lemon zest, and lemon juice until smooth and fully combined. Let the filling cool for 10–15 minutes. - Assemble the pie:
Pour the cooled lemon filling into the graham cracker crust. Spread evenly. - Chill:
Refrigerate the pie for at least 4 hours or until fully set. - Whip the cream topping:
In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form. - Top the pie:
Spread or pipe the whipped cream over the chilled lemon pie. - Garnish and serve:
Sprinkle with extra lemon zest if desired. Slice and enjoy!
Would you like me to also give you a shorter “quick version” of this recipe too? 🍋✨
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