Ingredients
– 1 pre-made pie crust (or homemade if you’re feeling adventurous!)
– 1 cup sugar
– 1/4 cup cornstarch
– 1/8 teaspoon salt
– 2 cups water
– 3 large egg yolks, beaten
– 1/2 cup fresh lemon juice (about 2-3 lemons)
– 1 tablespoon lemon zest
– 2 tablespoons butter
– 1 teaspoon vanilla extract
– 1 cup heavy whipped cream
– 1/4 cup powdered sugar
Equipment Needed
– Mixing bowls
– Whisk
– Saucepan
– Measuring cups and spoons
– Rubber spatula
– Pie plate
– Electric mixer (for the whipped cream)
– Grater (for zesting lemons)
Step-by-Step Instructions
First, I start by preheating my oven to 350°F (175°C). If you’re using a pre-made pie crust, place it in the pie plate and bake it for about 10 minutes or until it’s lightly golden. If you choose to make your crust from scratch, now is the time! While the crust cools, I blend the sugar, cornstarch, and salt in a saucepan. Then, I gradually whisk in the water until it’s well mixed. It’s like a science experiment where the colors change as the mixture heats up. (See the next page below to continue steps…)