Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 1 large egg yolk
  • 2–3 tablespoons ice water
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 ½ cups whole milk
  • 3 large egg yolks, lightly beaten
  • ½ cup freshly squeezed lemon juice
  • Zest of 2 lemons
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Whipped cream for garnish
  • Lemon slices for garnish
  • Fresh mint leaves for garnish (optional)

Instructions:

  1. In a bowl, combine flour, sugar, and salt.
  2. Add cold butter and mix until crumbly.
  3. Stir in egg yolk and ice water until dough forms.
  4. Shape into a disk, wrap in plastic, and chill.
  5. Preheat the oven to 350°F (175°C). Roll out the dough and place it in the pie dish.
  6. Puncture the bottom with a fork; line with parchment and add weights. Bake for 15 minutes, then remove weights and bake for an additional 10 minutes, or until lightly golden. Cool.
  7. In a saucepan, whisk together sugar, cornstarch, and salt.
  8. Gradually add milk while whisking; cook over medium heat until thickened.
  9. Slowly incorporate egg yolks, lemon juice, and zest; cook briefly.
  10. Remove from heat, stirring in butter and vanilla.
  11. Pour the warm lemon filling into the baked pie crust. Smooth the top and let it cool slightly at room temperature before chilling for at least 2 hours, or until set.
  12. Top with whipped cream and garnish with lemon slices and mint leaves.