Recipe courtesy of Aaron McCargo Jr.
Episode: Bake Me Crazy
Save Recipe Print
Total:
1 hr 20 min
Prep:
15 min
Inactive:
1 hr
Cook:
5 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
15 min
Inactive:
1 hr
Cook:
5 min
Yield:
8 servings
Level:
Easy

Ingredients

Lemon Whipped Cream:

Directions

Watch how to make this recipe.

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.;

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.

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