Lemon Cream Pie


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 zest

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


 In a medium saucepan, combine 1 1/4 cup sugar, 1/3 cup cornstarch, 3

tablespoons all-purpose flour, and 1/4 teaspoon salt.

Stir in 2 cups water until smooth.

Bring mixture to a boil, stirring constantly. Boil 1 minute.

In a small bowl, beat 2 eggs with an 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.

Fold 1 tablespoon grated lemon zest and 1/2 cup lemon juice into thickened filling.

Transfer lemon filling to pastry shell.

Cool to room temperature on a wire rack.

Refrigerate 2 to 3 hours before serving.

To serve, beat 1 cup cream with 2 tablespoons confectioners' sugar, and 1

teaspoon vanilla.

Spread over lemon filling.

Cut into 8 pieces and transfer to dessert plates.

Serves 8