Lemon Cream Pie Recipe

Lemon Cream Pie Recipe

Ingredients:

1-1/4 c of white sugar
3 Tbsps of flour
1/3 c of cornstarch
2 c of water
1 c of cream (heavy (1/2 of a pint)
1/4 tsp of salt
1 Tbsp of lemon rind; grated
1/2 c of fresh juice (lemon)
1 pie shell (9 inch); baked
2 Tbsps of powdered sugar
2 pcs of eggs (large)
1 tsp of vanilla flavor extract

Instructions:

Combine flour, sugar, salt and cornstarch in medium-sized saucepan. Stir water in ’til smooth. Then, bring to boil, constantly stirring and boil for a minute.

Meanwhile, beat the eggs w/ a mixer in separate bowl ’til thick and fluffy. Slowly fold 1/3 the sugar mix in. Return the egg mix to the sugar mix in the saucepan then combine well.

Bring to just boil, take off the heat. Then, fold lemon juice and rind to thickened mixture. Pour filling into the pie shell and cool it to room-temperature on rack.

Chill for 2 – 3 hrs or ’til firm and set before it is served. Beat the cream w/ vanilla and powdered sugar. Spread onto filling when serving. Cut pie into eight pieces then transfer it to plates

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