|
|
|
Lemon Cream Pie
|
 |
|
|
|
Ingredients:
|
1 Tenderflake pie crust
2 egg yolks
4 eggs
11/3 cups sugar
½ cup freshly squeezed lemon juice
2 tbsp lemon zest, finely minced
½ cup unsalted butter, cut in small pieces
2 cups whipping cream
|
|
|
Method:
|
|
Prepare Tenderflake pie crust as per package directions. Set aside and cool.
On the top of a double boiler (over simmering water), beat the egg yolks and whole eggs.
Stir in the sugar, lemon juice and lemon zest.
Add the butter, one piece at a time, stirring until each piece melts – stir until mixture looks like a custard. Remove from heat. Cover with plastic wrap, and chill completely.
Whip cream and set aside.
In a large mixing bowl, combine chilled lemon filling and whipped cream. ‘
Pour into cooled pie shell and chill for 1 – 2 hours.
|
|
|
|
 |
|