French Canadian Lemon Pie

Yummy!! And very classy looking. From chatelaine magazine. I am a fan of easy yet delectable desserts and this qualifies on both counts. I've stated 3 lemons because it will depend on size and juicyness.

Steps

Preheat oven to 400f.

Place frozen pie shell on a baking sheet , let stand 10 minutes.

Then , using a fork , prick bottom and side of shell in several places.

Bake on bottom rack of oven until crust is pale golden , about 8 to 10 minutes.

Remove shell from oven.

Reduce oven temperature to 375f.

Meanwhile , finely grate 2 teaspoons peel from lemons onto a sheet of plastic wrap.

Wrap and set aside to use for cream later.

Squeeze 1 / 2 cup juice from lemons.

In large bowl , whisk eggs.

Gradually whisk in 3 / 4 cup sugar until dissolved.

Whisk in lemon juice , then 1 / 2 cup cream until evenly mixed.

Pour into warm pie shell.

Bake in preheated 375 oven until centre is set when jiggled , about 25 to 30 minutes.

Before serving , pour remaining 1 / 2 cup cream into a bowl.

Sprinkle with 1 tablespoon sugar and the reserved lemon peel.

Beat until soft peaks will form when beaters are lifted.

Serve pie warm , room temperature or cold.

Slice into wedges and serve with a dollop.

Ingredients

9-inch pie shell, lemons, eggs, white sugar, whipping cream