- 1 (4-ounce) package cook and serve lemon pudding mix
- 3/4 cup superfine sugar
- 3 cups whole milk
- 1 lemon, juiced
- 3 egg yolks
- 1 baked pie crust (in a 9-inch deep pie plate)
- Lemon Whipped Cream, recipe follows
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:
- 2 cups heavy cream
- 1 lemon, zested and juiced
- 1 cup powdered sugar
- Candied lemon peel, garnish
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.