1 1/4 cup sugar
1/3 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
2 large eggs
1 tablespoon grated lemon peel
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 medium saucepan, combine sugar, cornstarch, flour and salt. Stir in water until smooth. Bring mixture to a boil, stirring constantly. Boil 1 minute.
2. In small bowl, beat eggs with electric mixer until fluffy and thick. Gradually fold in one-third of thickened sugar mixture. Return egg mixture to sugar mixture in saucepan and stir to combine. Bring just to a boil; remove from heat.
3. Fold lemon peel and lemon juice into thickened filling. Transfer lemon filling to pastry shell. Cool to room temperature on wire rack. Refrigerate 2 to 3 hours before serving.
4. To serve, beat cream with confectioners' sugar and vanilla. Spread over lemon filling. Cut into 8 pieces and serve.

Lemon Cream Pie, with its topping of softly whipped cream, is a less sweet and easier-to-make alternative to the traditional lemon meringue pie.

Lemon Cream Pie
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