When life gives you lemons, they tell you to make lemonade. But let’s take it a step further and make Lemonade Stand Pie instead! This slice of sweetness will take away from your worries and straight back to those warm days in your younger years when you’d plead and plead to set up a stand. The crust is crispy with a hint of butter and citrus. The filling is smooth, creamy, and filled with all the lemonade flavors you love. Oh, and the fluffy whipped topping and cute candied lemons are both homemade and just add even more magic to this deliciously uplifting and nostalgic treat! So, when life is feeling a little sour, sweeten it up with a bite of Lemonade Stand Pie!
Ingredients
For the crust:
- 1 1/3 cups shortbread cookies, crushed
- 3 tablespoons lemon drops, finely crushed
- 1/4 cup butter, melted
For the filling:
- 1 cup sugar
- 1 (4-ounce) envelope unflavored gelatin
- 2 tablespoons cornstarch
- 1 tablespoon lemon peel, finely shredded
- 6 tablespoons lemon juice
- 6 tablespoons water
- 6 egg yolks, lightly beaten
- 1/4 cup butter, cubed
- 1 (32-ounce) carton vanilla Greek yogurt
- fresh mint leaves, to taste, for garnish
For the whipped topping:
- 1/2 cup whipping cream
- 1 tablespoon lemon drops, finely crushed
For the candied lemons:
- 1 cup sugar
- 1 cup water
- lemon slices, to taste
Directions
Step 1 –In a medium bowl, combine the cookie crumbs, 3 tablespoons of the crushed lemon drops, and 1/4 cup of the melted butter.
Step 2 –Press the crumb mixture into the bottom of a 9-inch pie plate.
Step 3 –In a medium saucepan over medium heat, add 1 cup of the sugar, the gelatin, the cornstarch, the lemon peel, the lemon juice, and 6 tablespoons of the water and cook, while stirring, until it thickens and is bubbly.
Step 4 –In a large bowl, add the egg yolks and stir in 1/2 of the lemon mixture.
Step 5 –Pour the lemon-egg mixture back into the remaining lemon mixture and cook, stirring constantly, until it comes to a gentle boil.
Step 6 –Cook the filling, while stirring, for 2 minutes.
Step 7 –Transfer the filling from the heat and stir in the remaining cubed butter until it melts.
Step 8 –Pour the filling into a bowl, cover with plastic wrap, and allow it to cool for 20 minutes.
Step 9 –Place the Greek yogurt in a large bowl and gradually stir in the cooled filling.
Step 10 –Carefully spoon the filling into the crust.
Step 11 –Cover the pie and chill overnight.
Step 12 –In a chilled medium bowl, add the whipping cream and beat with an electric hand mixer until soft peaks form.
Step 13 –Fold the remaining crushed lemon drops into the whipped topping.
Step 14 –In a large skillet over medium heat, add the remaining sugar and the remaining water and cook, while stirring, until the sugar dissolves.
Step 15 –Bring the sugar-water to a boil, then reduce the heat.
Step 16 –Add the lemon slices to the sugar-water and cook, turning once, for 1 minute.
Step 17 –Transfer the candied lemons to waxed paper to cool.
Step 18 –Top the pie with the whipped cream, the candied lemon slices, and the fresh mint.
Step 19 –Slice and serve.
