Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 5 hours
Ingredients:
- 1 (9-inch) pie crust, baked and cooled
- 3 large egg yolks, lightly beaten
- ⅔ cup sugar
- ⅓ cup cornstarch
- 1 cup heavy cream
- 1 cup milk
- ½ cup lemon juice
- 3 tablespoons unsalted butter, softened
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
For the whipped cream topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions:
- Place egg yolks in a medium bowl and whisk lightly, then set aside.
- Combine the sugar, cornstarch, cream, milk and lemon juice in a medium saucepan set over medium heat. Bring to a low boil, stirring constantly, for 2 to 3 minutes until it starts to thicken.
- Remove from heat and add about ¼ cup of the mixture to the egg yolks, whisking quickly to temper the yolks. Return the mixture to the saucepan and return to a boil, cooking for another 2 minutes.
- Remove from heat again and stir in butter, lemon zest, and vanilla until the butter is melted.
- Allow to cool slightly, then pour into the prepared pie shell. Cool for another 15 minutes, then refrigerate until completely cooled and set, about 5 to 6 hours or overnight.
- In a cold metal mixing bowl, beat heavy whipping cream with an electric mixer. When cream thickens slightly, add powdered sugar and vanilla. Continue beating until stiff peaks form.
- Pipe whipped cream onto the top of the completely cooled pie for a decorated effect, or simply spread it over the top of the pie in an even layer, then garnish with lemon slices if desired. Serve and enjoy!
