Lemon Dream Pie-Nhb
Yield
8 servingsPrep
20 minCook
2 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9-inch |
|
| 1 ½ | cups |
water
|
|
| 1 | cup |
honey
|
|
| ½ | cup |
lemon juice
|
|
| ⅓ | cup |
cornstarch
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
salt
|
|
| 4 | each |
egg yolks
lightly beaten |
*
|
| 1 ½ | cups |
heavy whipping cream
to soft peaks or alternative |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9-inch |
|
| 355 | ml |
water
|
|
| 237 | ml |
honey
|
|
| 118 | ml |
lemon juice
|
|
| 79 | ml |
cornstarch
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
salt
|
|
| 4 | each |
egg yolks
lightly beaten |
*
|
| 355 | ml |
heavy whipping cream
to soft peaks or alternative |
|
Directions
Bake empty pie shell according to package directions until golden brown.
In medium saucepan, combine water, honey, lemon juice, cornstarch, butter, lemon peel and salt.
Bring to a boil, stirring constantly. Boil for 2 minutes.
Remove from heat. Stir small amount into yolks. Pour yolk mixture back into honey mixture; mix thoroughly.
Pour into pie shell.
Chill.
To serve, top with whipped cream.
Makes 8 servings.
