Lemon Cream Pie
The only pucker you'll get from this lemon pie will be your family puckering up to thank you for making it.
- 1 pre-baked pie shell
- 1 ½ cup water
- 1 ⅓ cup sugar
- ½ cup cornstarch
- ¼ teaspoon salt
- 4 egg yolks
- ½ cup lemon juice
- 3 tablespoon butter
- 1 small tub of whipped topping
In a medium pot, whisk together the sugar, water, cornstarch and salt.
Cook over medium heat, stirring frequently until mixture boils.
Boil for one minute, stirring constantly, then remove from heat.
In a separate bowl, begin whisking the egg yolks.
While whisking, add 8-10 tablespoons of the cooked sugar mixture to the egg yolks, one tablespoon at a time.
Once 8-10 spoonfuls of the sugar mixture have been added, pour the egg yolk mixture into the saucepan with the remaining sugar mixture, whisking constantly.
Cook over medium-low heat for one minute, stirring constantly.
Remove from heat and whisk in the butter and lemon juice.
Cool to room temperature and stir in ½ cup of whipped cream.
Pour entire mixture into pre-baked pie crust.- Top with a thick layer of whipped topping and refrigerate for at least three hours before serving.
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