½ cup Bee Sweet Lemon fresh-squeezed juice
1 (9") pie crust, baked and cooled
3 large egg yolks
⅔ cup sugar
⅓ cup cornstarch
1 cup heavy cream
1 cup milk
3 tbsp unsalted butter, softened
1 tbsp lemon zest
1 tsp pure vanilla extract
Lemon slices, for garnish
Whipped Cream
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp pure vanilla extract
Prep Time: 10 min
Cook Time: 15 min
Cool Time: 5–6 hrs
Servings: 8
1 Place egg yolks in a medium bowl and whisk lightly, then set aside.
2 Combine the sugar, cornstarch, cream, milk, and lemon juice in a medium saucepan set over medium heat. Bring to a low boil stirring constantly for 2–3 minutes, until mixture starts to thicken.
3 Remove from heat and add about ¼ cup of the mixture at a time to the egg yolks, whisking quickly to temper the yolks. Return the mixture to the saucepan and return to a boil, cooking for another 2 minutes.
4 Remove from heat again and add in butter, lemon zest, and vanilla, stirring until the butter is melted.
5 Allow to cool slightly, then pour into the prepared pie shell. Let rest for another 15 minutes, then refrigerate until completely cooled and set (about 5–6 hours or overnight.)
6 In a cold metal mixing bowl, beat heavy whipping cream with an electric mixer. When cream thickens slightly, add powdered sugar and vanilla. Continue beating until stiff peaks form.
7 Pipe whipped cream onto the top of the completely cooled pie for a decorated effect or spread over the top of the pie in an even layer, then garnish with lemon slices if desired. Serve and enjoy!
To learn more about Bee Sweet Citrus, visit www.beesweetcitrus.com
