New Orleans Lemon Pie

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READY IN: 4hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake graham cracker crust according to package directions.
  • In a saucepan or the base of a double boiler, bring about 3 inches of water to a gentle boil.
  • In a heatproof metal bowl or the top of a double boiler, combine the sugar and cornstarch, using a whisk to mix them well.
  • Add the half-and-half, egg yolks, and lemon rind and stir well.
  • Place the container over the water and adjust the heat to maintain a lively simmer.
  • Stir with a whisk until the filling is very warm.
  • Stir in the unflavored gelatin and cook, stirring often, until the mixture thickens to the texture of very thick cream.
  • Remove from the heat and set aside.
  • Allow the mixture to cool to room temperature, and then cover and refrigerate until the mixture is very cold.
  • Using an electric mixer, whip the cream until it is very thick and holds fairly firm peaks.
  • Add the whipped cream and lemon juice to the filling, and fold gently to combine everything evenly and well.
  • Pile the lemon filling into the pie shell and refrigerate until very cold and firm, about 3 hours.
  • Serve cold.
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