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Thursday, July 14, 2011

Yummy Lemon Pie

Yummy Lemon Pie

1/2 cup fresh lemon juice
Lemon zest from 1 lemon
3/4 cup sugar
6 TB butter
2 tsp cornstarch
4 large egg yolks
1 pkg instant vanilla pudding (4 servings size)
1/2 cup milk
1 8 oz carton whipped cream topping (thawed)
1 baked pie shell

In 1 quart saucepan over medium heat, heat the sugar, butter, cornstarch, lemon zest and lemon juice until butter melts.

In small bowl slightly whisk the egg yolks.  Into the egg yolks, beat a small amount of the warm lemon mixture then stir the eggs back into the lemon mixture in saucepan.  Reduce heat and cook, stirring constantly, 5-10 minutes or until thickened.  Poor the mixture into a bowl and cover with plastic and refrigerate 3 hours or until cold.

Have ready a baked pie shell.  Spread 1/2 cup of the chilled lemon mixture on the bottom of the pie shell.  In a medium bowl with a wire whisk, beat pudding, milk and remaining lemon mixture until blended.  Fold 1/2 of the carton of whipped topping into the lemon filling.  Spread into the baked crust.  Spoon the remaining whipped topping over pie.  Chill at least 1 hour before serving.

Recipe Source: Lillian Ulmer/unknown magazine

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