Lemon Cream Pie

Ingredients

• 1 pie crust Pie Crust (prepared) (The original recipe refers to 'Paste No. 5'. This is assumed to be a pie crust. Use a prepared pie crust for simplicity.)
• 1 1/2 pints Whole Milk
• 3 tablespoonfuls Cornstarch
• 1 cup Granulated Sugar
• 2 tablespoonfuls Butter
• 1 teaspoonful Lemon Extract
• 1 teaspoonful Ground Cloves
• 1 teaspoonful Ground Cinnamon
• 2 lemons Lemon Juice
• 4 eggs Egg Yolks

Instructions

1. 1In a saucepan, heat the milk over medium heat until it begins to simmer. In a small bowl, whisk together the cornstarch and a little milk until smooth. Gradually whisk the cornstarch mixture into the simmering milk. Continue to cook, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat.
2. 2Once removed from heat, immediately whisk in the sugar, butter, lemon extract, cloves, cinnamon, lemon juice, and egg yolks until well combined.
3. 3Pour the lemon cream filling into the prepared pie crust. Bake in a preheated oven at 400°F (200°C) for approximately 20 minutes, or until the crust is cooked and the filling is set. Let cool completely before serving.