Lemon Pie

Ingredients

• 4 large eggs lightly beaten
• 3 tablespoons flour all-purpose
• 2 cups granulated sugar 
• 0.5 cup heavy whipping cream 
• 3 medium lemons 
• 2 tablespoons powdered sugar 
• 15 ounce pie dough refrigerated such as Pillsbury
• 0.3 teaspoon salt 

Equipment

• bowl
• oven
• whisk
• wire rack
• blender
• aluminum foil

Directions

1. Grate 1/2 cup rind from lemons.
2. Remove white pithy part of rind; discard. Chop lemons; discard seeds.
3. Combine rind, chopped lemon, and granulated sugar in a large bowl; toss well. Cover and let stand at room temperature 24 hours, stirring occasionally.
4. Preheat oven to 45
5. Roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute.
6. Add flour, salt, and eggs to lemon mixture, stirring with a whisk until combined.
7. Pour lemon mixture into crust.
8. Bake at 450 for 15 minutes.
9. Reduce oven temperature to 37
10. Shield edges of piecrust with foil; bake at 375 for 25 minutes or until filling is set. Cool completely on a wire rack.
11. Combine cream and powdered sugar. Beat with a mixer at high speed until stiff peaks form.
12. Serve with pie.