![]() ![]() Remove from heat and slowly whisk in lemon juice and lemon zest pour into baked pie crust. ![]() This movement distributes the heat and prevents the yolks from "scrambling." Set pan back over heat and bring to a boil for 1 minute. Remove from heat and slowly whisk in both egg yolks stirring continuously while doing so. Whisk in milk and water, stirring constantly so lumps dissolve completely cook, stirring constantly, scraping down mixture from sides and bottom of pot, until mixture thickens, about 7 minutes. Meanwhile, to make filling, combine granulated sugar, cornstarch and salt in a medium saucepan set over medium heat.Bake pie crust according to package directions set aside to cool and then set oven temperature to 350☏ (if not already at that temperature). Preheat oven to temperature specified on pie crust package. ![]()
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