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My Mother’s Lemon Silk

A creamy, tangy dessert that combines the flavors of fresh lemon with a smooth, silky texture, perfect for family gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Lemon Silk Filling
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
For the Crust
  • 1 pre-baked pie crust or graham cracker crust

Method
 

Preparation
  1. In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined.
  2. Gradually stir in the water, ensuring there are no lumps in the mixture.
  3. Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and bubbles (about 5-7 minutes).
  4. In a small bowl, whisk the egg yolks until smooth. Gradually add a few spoonfuls of the heated mixture into the egg yolks, whisking constantly to temper them.
  5. Pour the egg yolk mixture back into the saucepan and continue to cook for an additional 2-3 minutes, stirring constantly.
  6. Once thickened, remove from heat and stir in the lemon juice, lemon zest, butter, and vanilla extract until combined.
  7. Pour the lemon silk mixture into the pre-baked pie crust, spreading evenly. Allow it to cool at room temperature for about 30 minutes, then refrigerate until fully chilled.
  8. Once chilled, slice and serve with whipped cream or additional lemon zest on top.

Notes

To store, cover with plastic wrap or foil and place in the refrigerator for up to 3 days. Freezing is not recommended as it can alter the texture.