Lemon Cream Pie
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Ingredients
- 1 MI-DEL Ginger Snap Pie Crust
- 3 large eggs yolks
- 1/2 cup plus 1 tbsp sugar
- 1/4 cup corn starch
- 1 tsp finely grated lemon zest
- 1/4 tsp salt
- 1 1/2 cups milk
- 1/2 cup freshly squeezed lemon juice
- Whipped cream for garnish
Ingredients
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Instructions
- In a medium saucepan (off heat), whisk yolks, ½ cup sugar, corn starch, lemon zest, salt and ½ cup of milk until completely smooth; gradually whisk in remaining milk
- Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
- Pour into Ginger Snap Pie Crust. Cool to room temperature, cover with plastic wrap and refrigerate for 4 hours. Top with whipped cream before serving.
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