Lemon Supreme Pie

Ingredients: – 1 9-inch pre-baked pie crust – 1 cup granulated sugar – 1/4 cup cornstarch – 1/4 teaspoon salt – 1 1/2 cups water

– 3 large egg yolks, beaten – 1/2 cup freshly squeezed lemon juice – 2 tablespoons unsalted butter – 1 tablespoon lemon zest – 1 cup heavy cream – 2 tablespoons powdered sugar – 1 teaspoon vanilla extract

Instructions: 1. In a saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually stir in the water until smooth.

1. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat. 2. Gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks. Then, whisk the egg mixture back into the saucepan.

1. Return the saucepan to the heat and bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat. 2. Stir in the lemon juice, butter, and lemon zest until well combined and smooth.

1. Pour the lemon filling into the pre-baked pie crust. Smooth the top with a spatula and let it cool to room temperature. 2. Once cooled, cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.

1. Before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. 2. Spread the whipped cream over the chilled pie.

1. Optionally, garnish with lemon slices or zest. 2. Slice and serve chilled. Enjoy your delicious Lemon Supreme Pie!