Lemon Honey Cream Pie

Makes 8 servings  

🍋Ingredients

• 1 prepared or homemade 9-in pie shell
• 1 1/2 cups water
• 1 cup honey

Shop Liquid Honey Shop Raw Honey 

• 1/2 cup lemon juice
• 1/3 cup cornstarch
• 2 tablespoons butter
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 4 egg yolks, lightly beaten
• 1 1/2 cups heavy whipping cream, whipped to soft peaks 

 🍋Instructions

1. Bake empty pie shell according to package directions until golden brown.
2. In medium saucepan, combine water, honey, lemon juice, cornstarch, butter, lemon peel, and salt.
3. Bring to a boil, stirring constantly. Boil for 2 minutes.
4. Remove from heat. Stir a small amount of mixture into egg yolks.
5. Then, pour yolk mixture back into honey mixture; mix thoroughly and let cool to room temperature (about an hour).
6. Once cooled, whip in peaks of heavy whipping cream. Whisk vigorously to maintain the creamy texture.
7. Pour into pie shell. Chill. To serve, top with whipped cream.