Creamy Lemon Pie

Instructions

To prepare the lemon filling, combine 3/4 cup granulated sugar, 1/3 cup cornstarch, 1 cup heavy cream, 1 cup milk, 1 tablespoon lemon zest and 1/2 cup lemon juice in a medium saucepan. Cook the mixture over medium heat, stirring constantly, until it begins to bubble. Once it starts bubbling, continue to stir for about 2 minutes until the mixture thickens.

Remove the saucepan from the heat. In a small bowl, whisk 3 large egg yolks together. Gradually whisk a small amount of the hot lemon mixture into the egg yolks to temper them, then immediately pour the tempered egg yolks back into the saucepan. Return the pan to medium heat and cook, stirring constantly, for an additional 90 seconds until thickened.

Remove the pan from the heat and stir in 2 tablespoons salted butter and 1 teaspoon vanilla extract until smooth and fully combined. Pour the lemon filling into the prepared pie crust. Let the pie cool at room temperature for about 15 minutes, then refrigerate it until fully cooled and set, which will take about 2 to 3 hours.

While the pie is chilling, make the stabilized whipped cream. In a small bowl, sprinkle 1 teaspoon unflavored gelatin over 3 tablespoons cold water and let it sit for 5 minutes to bloom. Microwave the gelatin mixture on high for 510 seconds until the gelatin is completely dissolved and the liquid is clear. Set it aside to cool slightly.

In a large mixing bowl, whip 1 cup heavy cream using a hand mixer or stand mixer on medium speed until soft peaks form. Gradually add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract, continuing to whip until combined. Slowly pour in the cooled gelatin mixture while whipping on high speed until stiff peaks form.

Once the pie is fully set, you can pipe or spread the stabilized whipped cream over the top of the pie. Refrigerate until ready to serve.

Dessert