If you're looking for a refreshing twist on the classic lemon pie, this Zesty Honey Lemon Pie is your answer. The honey adds a delicate sweetness that complements the tart lemon, making it a perfect dessert for any season.
The foundation of this pie is a classic pie crust, providing a sturdy yet tender base. Granulated sugar sweetens the filling just enough without overpowering the lemon. Cornstarch acts as a thickening agent, ensuring the filling holds its shape. A pinch of salt enhances all the flavors. The star of the show, lemon juice, brings that zesty kick, while lemon zest intensifies the citrus aroma. Butter adds richness and smoothness to the filling. Honey introduces a floral sweetness that pairs beautifully with the lemon. Egg yolks provide creaminess and structure, while heavy cream and powdered sugar create a luscious topping.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of lemon sorbet on the side. For a festive touch, garnish with fresh mint leaves or a thin slice of lemon. It's a delightful end to a summer barbecue or a refreshing treat during the winter holidays.
First, set your oven to 350°F and let it warm up. While you wait, place your pie crust into a pie dish. Bake it for about 10 minutes until you see a light golden color. This pre-baking step ensures the crust won't turn soggy under the filling.
Next, grab a saucepan and mix in the granulated sugar, cornstarch, and salt. Slowly add the water, lemon juice, and lemon zest, stirring as you go to avoid lumps. Place the saucepan over medium heat. Stir constantly, and watch as it thickens and boils. When it starts bubbling, you'll know it's ready.
Take it off the heat and stir in the butter and honey until they're fully melted and the mixture is smooth. It should be glossy and fragrant at this point.
In a separate bowl, break the egg yolks and lightly beat them. To prevent curdling, slowly whisk a bit of the hot lemon mixture into the yolks, then pour it all back into the saucepan. Return it to the heat and cook for about 2 minutes, stirring constantly. This step ensures the yolks are cooked through and the filling is thickened.
Pour the warm filling into your pre-baked pie crust. Let it cool on the counter for a bit, then refrigerate for at least 4 hours to let it set completely.
Before serving, whip the heavy cream with the powdered sugar until soft peaks form. Spread it generously over the chilled pie. This creamy topping perfectly balances the tart lemon filling.
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