New Orleans Lemon Pie
- 1 tbsp lemon zest
- 1 9 inch graham cracker crust
- 1 cup sugar
- 2 tbsps cornstarch
- 4 egg yolks
- 1 cup half-and-half
- 2 teaspoons unflavoured gelatin
- 1/4 cup lemon juice fresh
- 1 1/2 cups heavy cream
- 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.