Baked Lemon Meringue Pie

• 1 (4-ounce) package cook and serve lemon pudding mix
• 3/4 cup superfine sugar
• 3 cups whole milk
• 1 lemon, juiced
• 3 egg yolks
• 1 baked pie crust (in a 9-inch deep pie plate)
• Lemon Whipped Cream, recipe follows
• 2 cups heavy cream
• 1 lemon, zested and juiced
• 1 cup powdered sugar
• Candied lemon peel, garnish

1. In a medium saucepan, mix together the pudding mix and sugar.
2. Slowly whisk in the milk and lemon juice until smooth.
3. Beat the egg yolks in a small bowl and add them to the pan.
4. Whisk until incorporated.
5. Bring the mixture to a boil over medium-high heat, stirring constantly with a rubber spatula until thickened.
6. Allow to cool in an ice bath.
7. Pour the filling into the pie crust and refrigerate until set, about 1 hour.
8. Cut into wedges and serve with Lemon Whipped Cream.
9. In a chilled mixing bowl add the heavy cream, lemon zest, lemon juice and powdered sugar.
10. Using a handheld mixer, beat until soft peaks form.
11. Transfer to a serving bowl and garnish with candied lemon peel.
12. Refrigerate until ready to serve.

sugar, milk, lemon, egg yolks, pie crust, lemon whipped cream, heavy cream, lemon, powdered sugar, lemon peel

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/baked-lemon-meringue-pie-recipe.html (may not work)