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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This sets perfectly when baked, I usually prepare this pie in the morning to serve in the evening, the pie should be refrigerated for several hours and then served cold. Ingredients:
1 unbaked 9-inch pie shell (my butter pie pastry kittencal's no-fail buttery flaky pie pastry/crust works great) |
2 cups whipped cream (or more if desired) |
4 eggs |
1 cup light corn syrup |
3 teaspoons grated fresh lemon rind |
1/3 cup fresh squeezed lemon juice |
2 tablespoons butter, melted |
1/2 cup sugar |
2 tablespoons flour |
Directions:
1. Set oven to 350 degrees F (bottom rack).
2. In a bowl, beat eggs for about 3 minutes.
3. Add in corn syrup, rind and melted butter; mix to combine.
4. In a small bowl, mix together flour and sugar.
5. Add to the egg mixture; mix to combine well.
6. Pour into unbaked prepared pie shell.
7. Bake for 45-50 minutes.
8. Cool to room temperature, then chill before serving.
9. Just before serving, mound/spread on the whipped cream on top of the pie.
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