Lemon Pastry Cream Pie Recipe

Ingredients:

• 1 pie crust
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 egg yolks
• 1/4 cup unsalted butter, cut into pieces
• 1/3 cup fresh lemon juice
• 2 teaspoons grated lemon zest
• 1 cup heavy cream, whipped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Unroll the pie crust and place it in a 9-inch (23 cm) pie dish. Trim the edges and crimp them with a fork. Prick the bottom of the crust with a fork. Bake the crust for 15-20 minutes or until golden brown. Let it cool completely on a wire rack.
3. In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until it thickens and boils. Boil for 1 minute. Remove from heat.
4. In a medium bowl, whisk the egg yolks until pale yellow. Gradually whisk about 1/4 cup of the hot milk mixture into the egg yolks. Whisk the egg mixture back into the saucepan. Cook over medium heat, whisking constantly until it thickens and boils. Boil for 1 minute.
5. Remove from heat and stir in the butter, lemon juice, and lemon zest. Stir until the butter is melted and the mixture is well combined. Pour the mixture into the cooled crust.
6. Cover the pie with plastic wrap, making sure the plastic is directly touching the surface of the filling. Chill the pie in the refrigerator for at least 2 hours or until set.
7. Before serving, spread the whipped cream over the filling. Serve chilled.

Verdict:

This lemon pastry cream pie is a deliciously sweet and tangy dessert that is perfect for any occasion. The creamy lemon filling is perfectly balanced with the crispy crust, and the whipped cream on top adds a light and airy finish to the pie. This recipe is a must-try for anyone who loves a good lemon dessert!

Serving Suggestions:

Serve this lemon pastry cream pie chilled with a tall glass of cold milk or a hot cup of fresh coffee. Top with fresh berries or a sprinkle of powdered sugar for an extra touch of sweetness.