Directions:
- In a medium saucepan, mix together the pudding mix and sugar. Slowly whisk in the milk and lemon juice until smooth. Beat the egg yolks in a small bowl and add them to the pan. Whisk until incorporated. Bring the mixture to a boil over medium-high heat, stirring constantly with a rubber spatula until thickened. Allow to cool in an ice bath. Pour the filling into the pie crust and refrigerate until set, about 1 hour. Cut into wedges and serve with Lemon Whipped Cream.
- Lemon Whipped Cream:
- In a chilled mixing bowl add the heavy cream, lemon zest, lemon juice and powdered sugar. Using a handheld mixer, beat until soft peaks form. Transfer to a serving bowl and garnish with candied lemon peel. Refrigerate until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 745.58 Kcal (3122 kJ) | ||
| Calories from fat | 341.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.9g | 58% | |
|---|---|---|---|
| Cholesterol | 104.32mg | 35% | |
| Sodium | 642.85mg | 27% | |
| Potassium | 1152.69mg | 25% | |
| Total Carbs | 94.29g | 31% | |
| Sugars | 55.78g | 223% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 10.29g | 21% | |
| Vitamin C | 8mg | 13% | |
| Iron | 0.7mg | 4% | |
| Calcium | 175.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 264.72 Kcal (1108 kJ) | ||
| Calories from fat | 121.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.46g | 58% | |
|---|---|---|---|
| Cholesterol | 37.04mg | 35% | |
| Sodium | 228.24mg | 27% | |
| Potassium | 409.26mg | 25% | |
| Total Carbs | 33.48g | 31% | |
| Sugars | 19.8g | 223% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 3.65g | 21% | |
| Vitamin C | 2.8mg | 13% | |
| Iron | 0.3mg | 4% | |
| Calcium | 62.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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