Lemon Pie with Rice Chex® Crust recipe
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Ingredients
- 3 ½ cups crispy rice cereal squares (such as Rice Chex®), finely crushed ¼ cup sugar ¼ teaspoon ground cinnamon 6 tablespoons butter, melted 3 large eggs 3 egg yolks ½ cup freshly squeezed lemon juice ½ cup butter, cut into pieces ½ cup white sugar ½ cup heavy cream, chilled 1 tablespoon grated lemon zest, for garnish
Nutrition Info
- 351.3 caloriescarbohydrate: 21.4 gcholesterol: 212 mgfat: 29 gfiber: 0.2 gprotein: 3.7 gsaturatedFat: 17.3 gservingSize: -sodium: 178.8 mgsugar: 19.4 gtransFat: : -unsaturatedFat: : -
Directions Lemon Pie with Rice Chex® Crust
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.