- 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.