Easy Lemon Pie

Name: Easy Lemon Pie
Ingredients: 1 sheet refrigerated pie pastry; 1/2 cup sugar; 2 tablespoons all-purpose flour; 4 large eggs; 1 cup light corn syrup; 1 teaspoon grated lemon zest; 1/3 cup lemon juice; 2 tablespoons butter, melted; 1 cup heavy whipping cream; 2 tablespoons confectioners' sugar

10 ingredients

4 steps

Ingredients

1 sheet refrigerated pie pastry
1/2 cup sugar
2 tablespoons all-purpose flour
4 large eggs
1 cup light corn syrup
1 teaspoon grated lemon zest
1/3 cup lemon juice
2 tablespoons butter, melted
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Directions

1

Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
2

In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into pastry-lined pie plate.
3

Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold.
4

For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.