FRENCH LEMON PIE

French Lemon Pie image

This sets perfectly when baked, I usually prepare this pie in the morning to serve in the evening, the pie should be refrigerated for several hours and then served cold.

Provided by Kittencalrecipezazz

Categories Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 unbaked 9-inch pie shell (my butter pie pastry Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works great)
2 cups whipped cream (or more if desired)
4 eggs
1 cup light corn syrup
3 teaspoons grated fresh lemon rind
1/3 cup fresh squeezed lemon juice
2 tablespoons butter, melted
1/2 cup sugar
2 tablespoons flour

Steps:

Set oven to 350 degrees F (bottom rack).
In a bowl, beat eggs for about 3 minutes.
Add in corn syrup, rind and melted butter; mix to combine.
In a small bowl, mix together flour and sugar.
Add to the egg mixture; mix to combine well.
Pour into unbaked prepared pie shell.
Bake for 45-50 minutes.
Cool to room temperature, then chill before serving.
Just before serving, mound/spread on the whipped cream on top of the pie.

Nutrition Facts : Calories 393.5, Fat 16.3, SaturatedFat 6.5, Cholesterol 124.8, Sodium 218.4, Carbohydrate 60, Fiber 1, Sugar 25.6, Protein 5.3

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