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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 8 |
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In 'Southern Pies' by Nancie McDermott Ingredients:
1 (9 inch) graham cracker crust |
1 cup sugar |
2 tablespoons cornstarch |
1 cup half-and-half |
4 egg yolks |
1 tablespoon grated lemon zest |
2 teaspoons unflavored gelatin |
1 1/2 cups heavy cream |
1/4 cup fresh lemon juice |
Directions:
1. Bake graham cracker crust according to package directions.
2. In a saucepan or the base of a double boiler, bring about 3 inches of water to a gentle boil.
3. In a heatproof metal bowl or the top of a double boiler, combine the sugar and cornstarch, using a whisk to mix them well.
4. Add the half-and-half, egg yolks, and lemon rind and stir well.
5. Place the container over the water and adjust the heat to maintain a lively simmer.
6. Stir with a whisk until the filling is very warm.
7. Stir in the unflavored gelatin and cook, stirring often, until the mixture thickens to the texture of very thick cream.
8. Remove from the heat and set aside.
9. Allow the mixture to cool to room temperature, and then cover and refrigerate until the mixture is very cold.
10. Using an electric mixer, whip the cream until it is very thick and holds fairly firm peaks.
11. Add the whipped cream and lemon juice to the filling, and fold gently to combine everything evenly and well.
12. Pile the lemon filling into the pie shell and refrigerate until very cold and firm, about 3 hours.
13. Serve cold.
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