1 (9 inch) pie crust
1 pint heavy whipping cream
1 1/2 cups fresh orange juice
1 (3 ounce) package instant lemon pudding mix
3 tablespoons lemon juice
2 teaspoons vanilla extract
3 egg yolks
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
In a large glass or metal bowl, beat orange juice, lemon juice and lemon juice until frothy. Beat together pudding mix and lemon juice until stiff. Whisk lemon mixture into whipped cream, fold gently. Pour into prepared pan.
Place egg yolks in a medium bowl. Place over top of pie in oven. Bake for 30 minutes or until custard is set. Cool thoroughly, cover and refrigerate for 30 minutes to allow flavors to blend. Serve hot.
This was much better the next day. The flavor was stronger and it wasn't so crumbly. Next time I make it I will make it the night before.