Lemon Jelly Pie

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1. 1

   Preheat your oven to 160°C (325°F) and place the unbaked pie crust on a baking sheet to catch any potential spills.

   Cirka 2 min

   Kockens tips: Using a baking sheet makes it much easier to transfer the filled pie in and out of the oven without cracking the crust.

2. 2

   In a large bowl, whisk the eggs lightly, just enough to combine the yolks and whites.

   Cirka 1 min

3. 3

   Add the melted butter, the larger portion of light corn syrup, the lemon juice, and the lemon zest to the eggs.

   Cirka 1 min

4. 4

   Whisk the mixture until it is smooth and fully combined.

   Cirka 1 min

5. 5

   Carefully pour the lemon filling into the unbaked pie crust.

   Cirka 1 min

6. 6

   Bake for 40-45 minutes, until the edges are set but the center still has a slight wobble.

   Cirka 45 min

   Kockens tips: The pie will continue to set as it cools, so avoid overbaking to prevent a rubbery texture.

7. 7

   Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.

8. 8

   Once the pie is cool, prepare the garnish by whipping the chilled heavy cream in a bowl until soft peaks form.

   Cirka 2 min

   Kockens tips: Using a chilled bowl and beaters will help the cream whip up faster and more effectively.

9. 9

   Gently fold in the remaining light corn syrup to sweeten the whipped cream.

   Cirka 1 min

10. 10

    Serve slices of the cooled pie topped with a dollop of the sweetened whipped cream.

    Cirka 1 min