Easy Lemon Pie
Published: Friday, June 15, 2018
1 sheet refrigerated pie pastry
½ c. sugar
2 Tbsp. all-purpose flour
4 large eggs
1 c. light corn syrup
1 tsp. grated lemon peel
1/3 c. lemon juice
2 Tbsp. butter, melted
1 c. heavy whipping cream
2 Tbsp. confectioners' sugar
Preheat oven to 350°. Unroll pastry sheet into a 9" pie plate; flute edge. Chill pastry while preparing filling.
In a bowl, blend sugar and flour. Whisk in eggs, corn syrup, lemon peel, lemon juice and butter. Pour into pastry-lined pie plate.
Bake on a lower oven rack for 40-45 minutes or until filling is golden and thickened; cover edge with foil the last 15 minutes if needed to prevent over-browning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, at least 2 hours.
Beat heavy whipping cream until it thickens. Add confectioners' sugar; beat until soft peaks form. Serve with the pie. —8 servings.
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