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.;
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.
Recipe courtesy of Aaron McCargo Jr.