French Cream Pie VI Recipe

Directions

In a medium saucepan, mix together 2 eggs, 1/2 cup sugar, 1/2 lemon zest and lemon juice. If egg mixture had a bit of a "white head," that's what you wanted. Remove from heat and let stand for a moment to cool.

Remove egg mixture from heat and stir in the melted butter. Gradually whisk in the lemon juice, lemon zest, lemon zest, lemon zest and lemon zest. Cover and refrigerate mixture for several hours.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.

In a large bowl, mix the flour, butter, lemon juice and lemon zest. Stir in the lemon zest, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest. Mix gently then gently stir in the vanilla extract and yeast. Mix until just blended. Pour mixture into prepared pan.

Bake in preheated oven for 45 minutes, or until a knife inserted in center comes out clean. Cool in pan for 10 minutes. Return pan to oven to lower temperature, then place pan on ice. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Remove pan from oven and let cool completely.

While the crust is in the oven, make the custard like topping: Beat 1/2 cup sugar and lemon zest into vanilla extract. Stir whipped topping into custard mixture immediately after filling.

Meanwhile, whip oven meringue until stiff. Spread meringue over custard and place on top of custard.

Transfer custard from the pan to a large bowl and beat at medium speed in a large bowl until stiff. Beat in 1 cup lemon juice. Place sliced almonds or almonds and sugar items on top of mixture as well. Sprinkle with lemon zest. Finally, fold