Lemon Cream Pie
1 1/4 cups granulated sugar
1/3 cup cornstarch
3 tablespoons flour
1/4 teaspoon salt
2 cups water
2 large eggs
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 (9-inch) baked pastry shell
1 cup (1/2 pint) heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, cornstarch, flour and salt. Stir in water
until smooth. Bring mixture to a boil, stirring constantly. Boil 1 minute.
In a small bowl, beat eggs with an electric mixer until fluffy and thick.
Gradually fold in 1/3 of thickened sugar mixture. Return egg mixture to sugar
mixture in saucepan and stir to combine. Bring just to a boil, remove from heat.
Fold lemon zest and lemon juice into thickened filling. Transfer lemon filling
to pastry shell. Cool to room temperature on a wire rack.
Refrigerate 2 to 3 hours or until set and firm before serving.
To serve, beat cream with confectioners' sugar and vanilla extract. Spread over
lemon filling. Cut into 8 pieces and transfer to dessert plates.