Lemon Cream Pie
Delight in the tangy and creamy sensation of this Lemon Cream Pie, which perfectly captures the essence of zesty lemons. Enhanced with a touch of lemon extract and peel, it offers a fresh flavor burst in every bite. Paired with a light meringue topping that’s baked to golden perfection, this pie makes for an irresistible dessert.
Ingredients
- 2 c. Water
- 1 c. Sugar
- 1/3 c. Corn Starch
- 1/4 c. Cold Water
- 3 Egg Yolks
- 1 T. Butter or Margarine
- 1 tsp. M-K Lemon Extract
- 1/2 tsp. Lemon Peel, finely grated
- 1/2 c. Fresh Lemon Juice
- 1 Baked Pie Shell
Directions
- Begin by placing 2 cups of water in a saucepan and setting it over medium heat.
- As the water heats up, in a separate bowl, whisk together sugar, corn starch, and 1/4 cup of cold water to form a smooth paste.
- Beat the egg yolks into the sugar mixture, ensuring the mix is smooth and well-blended.
- Once the water in the saucepan is hot (but not boiling), gradually whisk in the egg yolk mixture. Continue cooking and stirring continuously until the mixture thickens.
- Once thickened, remove the saucepan from heat and stir in the lemon juice, grated lemon peel, M-K Lemon Extract, and butter. Mix until well-combined.
- Allow the mixture to cool slightly but not completely. Once it’s nearly at room temperature, pour it into your baked pie shell.
- If you’re topping the pie with meringue, prepare the meringue mixture as desired. Spread the meringue over the lemon filling, making sure to seal the edges to prevent it from shrinking.
- Bake the pie in a preheated oven at 400° for about 10 minutes or until the meringue is golden brown.
- Allow the pie to cool completely before serving.
