LEMON MERINGUE PIE

 I remember growing up, and this being another family favorite. I have made this recipe maaaaany times and I would have to say that it is completely easy to do. All you need is a little patience.

Ingredients

• 1 (4-ounce) package lemon pudding mix
• 3/4 cup superfine sugar
• 3 cups whole milk
• 1 lemon, juiced
• 3 egg yolks
• 1 baked pie crust (in a 9-inch deep pie plate)
• Lemon Whipped Cream, recipe follows

Directions

In a medium saucepan, mix together the pudding mix and sugar. Slowly whisk in the milk and lemon juice until smooth. Beat the egg yolks in a small bowl and add them to the pan. Whisk until incorporated. Bring the mixture to a boil over medium-high heat, stirring constantly with a rubber spatula until thickened. Allow to cool in an ice bath. Pour the filling into the pie crust and refrigerate until set, about 1 hour. Cut into wedges and serve with Lemon Whipped Cream

Lemon Whipped Cream:

• 2 cups heavy cream
• 1 lemon, zested and juiced
• 1 cup powdered sugar
• Candied lemon peel, garnish

In a chilled mixing bowl add the heavy cream, lemon zest, lemon juice and powdered sugar. Using a handheld mixer, beat until soft peaks form. Transfer to a serving bowl and garnish with candied lemon peel. Refrigerate until ready to serve.