Great Summer Custard Pie

This has to be one of my favorite pies I have ever made. It is a very simple, but elegant pie. Top it with a little bit of whipped cream and it is sinful. If you are looking for a great pie that will be perfect for late summer entertaining this is it!!

Lemon Custard Pie
Crust Ingredients:

1 1/3 cups pastry flour
8 tbsp butter
¼ tsp salt
1/8 tsp baking powder
2 ½ -3 ½ tbsp. ice water
1 ½ tsp cider vinegar
Crust preparation
All ingredients need to be cold. Place flour, salt, baking powder in food processor. Pulse 6 times. Place butter in to flour mixture and pulse until butter is the size of peas. Add water and vinegar until mixture just comes together. Take out of food processor bowl and place on plastic wrap and form into a disc. Chill for at least 30 mins. Roll out crust and place in 9 inch pie plate.

Pie:
½ cup light cream
1/3 cup sugar
5 large egg yolks
1 cup heavy cream
¾ tsp lemon extract
½ tsp vanilla
1 -2 tsps finely grated
lemon zest
Partially prebake shell at 400 degrees for 10 mins. Reduce oven to 325 degrees. Gently whisk the light cream, sugar, egg yolks together in a medium size bowl. Add the heavy cream extracts, and lemon zest. Whisk again, briefly, just until blended. Pour into cooled pie shell. Bake for 30 mins. Reduce oven temp to 275 degrees continue to bake until center is just barely set. 20 mins. Refrigerate for at least 2 hours prior to serving.