Easy Baked Lemon Meringue Pie

Recipe from Aaron McCargo Jr.

Ingredients
1 (4-ounce) package lemon pudding mix
3/4 cup superfine sugar
3 cups whole milk
1 lemon, juiced (2-3T bottled lemon juice)
3 egg yolks
1 baked pie crust (in a 9-inch deep pie plate)
Lemon Whipped Cream, recipe follows
Directions
In a medium saucepan, mix together the pudding mix and sugar. Slowly whisk in the milk and lemon juice until smooth. Beat the egg yolks in a small bowl and add them to the pan. Whisk until incorporated. Bring the mixture to a boil over medium-high heat, stirring constantly with a rubber spatula until thickened. Allow to cool in an ice bath. Pour the filling into the pie crust and refrigerate until set, about 1 hour. Cut into wedges and serve with Lemon Whipped Cream.
Lemon Whipped Cream:
2 cups heavy cream
1 lemon, zested and juiced (2-3T bottled lemon juice)
1 cup powdered sugar
Candied lemon peel, garnish
In a chilled mixing bowl add the heavy cream, lemon zest, lemon juice and powdered sugar. Using a handheld mixer, beat until soft peaks form. Transfer to a serving bowl and garnish with candied lemon peel. Refrigerate until ready to serve.

Food Network's picture