Ingredients
– 1 pre-made pie crust (or homemade, if you prefer)
– 1 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1 cup water
– 1/2 cup freshly squeezed lemon juice
– 3 large egg yolks, lightly beaten
– 2 tablespoons unsalted butter
– 1 teaspoon lemon zest
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– Fresh lemon slices and mint leaves for garnish (optional)
Equipment Needed
– Pie dish (9-inch)
– Medium saucepan
– Whisk
– Mixing bowls
– Rubber spatula
– Electric mixer or whisk (for whipping cream)
– Zester (for lemon zest)
Step-by-Step Instructions
Let’s start with the crust! If you’re using a pre-made pie crust, just follow the package instructions for baking it until golden brown. If you’re making your own, go ahead and roll it out to fit your pie dish, and then blind bake it until it’s lightly golden. While that’s in the oven, I gather my ingredients for the filling, prepping everything for a seamless assembly. The smell of that baking crust is just heavenly! (See the next page below to continue steps…)