Instructions

• First, mix sugar, cornstarch, and milk in a medium saucepan. Whisk it smooth so no lumps are lurking.
• Cook over medium heat stirring all the time. You'll see it thicken and little bubbles start to form, that’s your cue to move fast.
• Take it off heat and whisk in lemon juice, egg yolks, butter, and lemon zest right away. This keeps everything smooth and creamy.
• Pour that gorgeous filling into your pre-baked pie crust. Spread it out evenly so every bite’s got love.
• Pop the pie into the fridge for at least 4 hours until it sets up solid. This is the hard part, waiting, but it’s worth it.
• When you’re just about ready to eat, whip the heavy cream until you see stiff peaks. Spread this thick layer of whipped cream on top like a cloud.
• If you want, sprinkle some extra lemon zest on top for that fresh pop. Then dig in whenever you can’t wait no more.