RECIPE FROM "SANDY'S
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
Spread over lemon filling.
Cut into 8 pieces and transfer to dessert plates.