1 sheet refrigerated pie crust
1/2 cup sugar
2 tablespoons all-purpose flour
4 large eggs, room temperature
1 cup light corn syrup
1 teaspoon grated lemon zest
1/3 cup lemon juice
2 tablespoons butter, melted
WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1. Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
2. In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust.
3. Bake on a lower oven rack until filling is golden brown and thickened, 40 to 45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold.
4. For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.
TOTAL TIME: Prep: 15 min. Bake: 40 min. + chilling
YIELD: 8 servings.
Nutrition Facts
1 piece: 475 calories, 23g fat (13g saturated fat), 147mg cholesterol, 197mg sodium, 65g carbohydrate (50g sugars, 0 fiber), 5g protein.