Lemon Dream No-Bake Pie This delightful no-bake lemon pie is bright, creamy, and the perfect refreshing treat for any occasion. With its zesty lemon flavor and smooth texture, it's sure to impress! Ingredients 1 9-inch graham cracker pie crust homemade or store bought; regular or gluten-free ¾ cup granulated sugar ¼ cup cornstarch 2 cups half and half 2 tablespoons lemon zest about 2 large lemons 3/4 cup fresh lemon juice about 3 large lemons 3 large egg yolks 2 tablespoons cold unsalted butter 1 teaspoon vanilla extract Whipped cream for topping (optional) Optional Garnish ideas lemon slices lemon zest fresh mint Instructions In a medium non-reactive saucepan, combine the sugar, cornstarch, half and half, lemon zest, and lemon juice over medium-high heat, stirring often until the mixture begins to bubble. Once it reaches a simmer, reduce the heat to medium and cook for an additional 1 minute, whisking constantly. Make sure to set a timer for 1 minute and avoid overcooking. The mixture should be thickened and creamy. Remove the saucepan from heat. To temper the egg yolks, add a spoonful of the hot lemon mixture to the egg yolks, whisking constantly to combine. Repeat with one more spoonful, then add the tempered egg mixture back into the lemon mixture. Return the pan to the stovetop over medium heat and cook for an additional 90 seconds, stirring constantly. Remove the pan from heat and stir in the butter and vanilla extract until the butter is melted. Pour the lemon mixture into the prepared graham cracker crust. Refrigerate the pie for a minimum of 2 hours to cool and set. Once chilled, garnish with whipped cream, lemon slices, lemon zest, and/or fresh mint as desired.
