Layered Lemon Pie 

Ingredients: For the crust: – 1 1/4 cups all-purpose flour – 1/2 teaspoon salt – 1/2 cup (1 stick) cold unsalted butter, cut into small piece – 2-4 tablespoons ice water

For the lemon filling: – 1 cup granulated sugar – 1/4 cup cornstarch – 1/4 teaspoon salt

– 1 cup water – 3 large egg yolks, lightly beaten – 1/2 cup fresh lemon juice – 2 tablespoons unsalted butter – 1 tablespoon lemon zest

Instructions: 1. Make the crust: 1. In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork. Place a sheet of parchment paper over the crust and fill with pie weights or dried beans.

Bake the crust for 15 minutes. Remove the parchment paper and weights, then bake for an additional 10-15 minutes or until lightly golden. Allow the crust to cool completely.

Make the lemon filling: 1. In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth.

1. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. 2. Boil for 1-2 minutes, then remove from heat. 3. Gradually whisk about 1/4 of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan.

Make the whipped cream (or meringue): 1. In a chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue to whip until stiff peaks form.

1. Spread the whipped cream over the chilled lemon filling. Alternatively, you can make a meringue by whipping egg whites with sugar until stiff peaks form, then spreading it over the lemon filling. 2. Refrigerate the pie until ready to serve.