Tangy and Sweet Lemon Pie

This easy lemon pie is made without condensed milk. The custard base is made with fresh lemons, egg yolks, milk and cream.

You'll need a fully baked 9-inch pie crust. Make your own or use a store-bought one.

In a bowl, whisk together 4 egg yolks and 1 cup sugar. Set this aside.

In a medium saucepan combine 1 1/4 cup milk, 3/4 cup heavy cream, 5 Tbsp cornstarch, 1/2 cup lemon juice, 1 tbsp lemon zest and 1/4 teaspoon salt.

Whisk it all together until smooth. Place the mixture on the stove over medium-high heat and keep whisking as it warms.

Once it gets hot and just begins to bubble, remove the mixture from the stove and pour it slowly into the egg yolk mixture, whisking the egg yolks as you do.

Once it's all incorporated in the egg yolks, tip everything back into the saucepan and place it over medium heat.

Continually whisk as the mixture. Boil it for a full minute. Remove it from the heat and whisk through the cold butter.

For an extra smooth filling, push the lemon mixture through a fine mesh strainer to remove the lemon zest. Pour the filling into the pie crust.

Let the pie cool to room temperature, then chill it in the refrigerator for at least 4 hours until firm. When ready to serve, layer whipped cream on top of the pie.

It's the perfect lemon pie with the right balance of sweet and tangy.

See the link for the full recipe!