Lemon Cream Pie

Separate the egg yolks and whites, doing so one at a time. Place the whites into a small bowl (to make sure you don’t get any shell in the bowl) and put the egg yolks in a medium bowl. Lightly beat the yolks and set aside. Keep the egg whites for another use.

In a saucepan over medium heat combine the sugar, cornstarch, and salt and whisk to combine. Gradually whisk in the cold water and bring to a boil, cook for one minute, then remove pan from heat. Add about one cup of the hot mixture to the egg yolks in order to temper them and whisk until combined.

Add the tempered egg yolks back into the pan with the remaining hot mixture. Return to medium heat, bring to a low boil and boil for about 1 minute, whisking constantly until thickened.

Add the lemon zest, juice, butter, and vanilla to the pan and whisk to combine. Cook for 1 to 2 minutes until the butter is melted and everything is combined and thickened. Remove from heat.

Set aside about ¾ cup of the lemon filling. I always use the liquid measuring cup that held the lemon juice. Pour the remaining lemon filling into the pre-baked pie crust and chill for about 30 minutes.

In the bowl of an electric mixer, combine the cream cheese, reserved lemon filling, and powdered sugar. Beat on medium speed until combined. Spread the cream cheese mixture over the cooled lemon filling.

Top the pie with the sweetened whipped cream or whipped topping. Chill for at least one hour before serving. Garnish with fresh lemon, if desired.

Adapted from Southern Lady.