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Prepare the crust and set aside to cool.
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1-1/3 cups sugar 1-1/4 cups water 1/3 cup cornstarch |
Heat the sugar, water, and cornstarch over low heat until all is dissolved.
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4 egg yolks 3 Tbsp milk
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Beat egg yolks and milk together and add to pan. |
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2 Tbsp butter
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Add butter. Turn up the heat to medium high. Cook and stir constantly with a wire whisk until very thick and slightly translucent. Remove from heat.
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½ cup freshly squeezed lemon juice or lime juice (2-3 lemons or 5-6 limes)
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Add juice and beat thoroughly. Cool for 10 minutes, beat with whisk and pour into a 9” baked, cool pie crust. Cool to room temperature, cover and refrigerate at least 6 hours to set. |
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Whipped cream |
Serve with whipped cream.
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