Lemon Pie with Rice Chex Crust
Description
This rich and creamy lemon pie with a flourless crust made with rice cereal makes an elegant dessert for any special occasion.
Ingredients
•
3 1/2 cups crispy rice cereal squares (such as Rice Chex®), finely crushed
•
1/4 cup sugar
•
1/4 teaspoon ground cinnamon
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6 tablespoons butter, melted
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3 large eggs
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3 egg yolks
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1/2 cup freshly squeezed lemon juice
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1/2 cup butter, cut into pieces
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1/2 cup white sugar
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1/2 cup heavy cream, chilled
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1 tablespoon grated lemon zest, for garnish
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
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
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
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.