Lemon Pie with Rice Chex Crust
Recipe information
Recipe Icon - Master recipes
Cooking:
29 min.
Recipe Icon - Master recipes
Servings per container:
8
Recipe Icon - Master recipes
Source:

Ingredients for - Lemon Pie with Rice Chex Crust

1. Crispy rice cereal squares (such as Rice Chex®), finely crushed - 3 ½ cups
2. Sugar - ¼ cup
3. Ground cinnamon - ¼ teaspoon
4. Butter, melted - 6 tablespoons
5. Large eggs - 3
6. Egg yolks - 3
7. Freshly squeezed lemon juice - ½ cup
8. Butter, cut into pieces - ½ cup
9. White sugar - ½ cup
10. Heavy cream, chilled - ½ cup
11. Grated lemon zest, for garnish - 1 tablespoon

How to cook deliciously - Lemon Pie with Rice Chex Crust

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Stir cereal, sugar, and cinnamon together in a bowl; stir in melted butter until mixture is thoroughly moistened. Press mixture onto bottom and up sides of a 9-inch pie plate using a small, dry measuring cup. Bake in preheated oven until crust is browned and crisp, about 17 minutes. Transfer to a wire rack and let cool 15 minutes.

3. Stage

Whisk whole eggs, yolks, lemon juice, butter, and sugar together in a heat-proof bowl set over a pan of simmering water. Whisk until egg mixture is as thick as honey, 5 to 8 minutes. Remove from heat and strain mixture through a fine-mesh sieve into a bowl. Let cool 30 minutes.

4. Stage

Beat heavy cream in a bowl with an electric mixer at medium speed until stiff peaks form; gently fold into lemon mixture. Spoon into pie crust and chill 1 hour. Sprinkle with lemon zest.