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New Orleans Lemon Pie

OfRecipes

3.0 Rating

PREP TIME

COOK TIME

COURSE

Dessert Recipes

CUISINE

North American Food Recipes

SERVINGS

1 People

INGREDIENTS

1 tbsp
lemon zest
1
9 inch graham cracker crust
1 cup
sugar
2 tbsp
cornstarch
4
egg yolks
1 cup
half-and-half
2 tsp
unflavoured gelatin
0.25 cup
lemon juice fresh
1.5 cups
heavy cream

INSTRUCTIONS

Bake the graham cracker crust according to the directions of the package.
Bring about 3 inches of water to a gentle boil in a saucepan or the base of a double boiler.
On the top of the double boiler (if you’re using one, if not in a heatproof metal bowl), combine the sugar and cornstarch.
Add the half-and-half, egg yolks, and lemon zest and stir well.
Place the container over the water base and adjust the heat to maintain a lively simmer.
Use a whisk to stir until the filling is very warm.
Stir in the gelatin and cook, stirring often, until the mixture thickens to the texture of very thick cream.
Remove from the heat and set aside to cool to room temperature, then cover and refrigerate for a few hours or until the mixture is very cold.
Whip the cream using an electric mixer until it’s very thick.
Add the whipped cream and the lemon juice to the filling.
Fold gently and combine everything well.
Place the lemon filling into the pie shell.
Refrigerate for about 3 hours, or until very cold and firm.
Serve cold.

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About me

First, let me introduce myself. I'm Arwa; a citizen of the world. I like to explore the world, and try different foods from around the globe. Here, I share my passion for food with you, bringing you closer to different cultures an...