The filling - should I use the handwritten filling handed down from someone in the family (not even sure of the origin)? Or perhaps I could alter an existing recipe in one of my cookbooks, or even use one of the million lemon fillings I'd found via Google. I decided to use the family recipe, as I knew it to be tried and true, as well as quite delicious (if one remembered to add the key ingredient, i.e., lemon juice).
The filling is nicely tart and pairs well with the crisp crust and lightly sweetened whipped cream. My sister raises chickens, and I was fortunate enough to have a dozen of her eggs. The yolks are orange, which account for the deep color of the filling; otherwise, it's not quite as yellow.
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1 prebaked 9" pie crust
3 tablespoons cornstarch
1/2 cup lemon juice
1 1/4 cup sugar
3 egg yolks
1 tablespoon lemon zest
1 1/2 cups water
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Pre-baked pie crust.
Combine cornstarch, lemon juice, sugar, lemon zest, and egg yolks - beat together until well-mixed.
Add water and bring mixture to a boil, reduce heat and continue to cook, stirring constantly, until mixture is thick - about 4-5 minutes.
Immediately pour into prebaked pie shell.
Chill in the refrigerator until firm; top with whipped cream and serve immediately.
Whip cream until soft peaks form.
Add powdered sugar and vanilla.
Continue to beat until firm peaks form.
Linked to Save Room for Dessert at Our Krazzy Kitchen.