1. In a medium pot whisk together sugar, cornstarch, and salt until well combined, then whisk in egg yolks, milk and lemon juice until mixture is smooth.
2. Bring mixture to a boil over medium heat, whisking often to keep it from sticking to the bottom and sides of the pan, until it thickens, about 1-2 minutes.
3. Remove from heat and whisk in butter and lemon zest and pour into prepared pie crust. Let pie cool completely (about 60 min) before covering and chilling for at least 2 hours before serving.
4. When ready to serve, top with whipped cream and lemon slices, if desired.
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Directions
1. In a medium pot whisk together sugar, cornstarch, and salt until well combined, then whisk in egg yolks, milk and lemon juice until mixture is smooth.
2. Bring mixture to a boil over medium heat, whisking often to keep it from sticking to the bottom and sides of the pan, until it thickens, about 1-2 minutes.
3. Remove from heat and whisk in butter and lemon zest and pour into prepared pie crust. Let pie cool completely (about 60 min) before covering and chilling for at least 2 hours before serving.
4. When ready to serve, top with whipped cream and lemon slices, if desired.