Ingredients

• Crust:
• 3 1/2 cups crispy rice cereal squares (such as Rice Chex®), finely crushed
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 6 tablespoons butter, melted
• Filling:
• 3 large eggs
• 3 egg yolks
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup butter, cut into pieces
• 1/2 cup white sugar
• 1/2 cup heavy cream, chilled
• 1 tablespoon grated lemon zest, for garnish

Browse by ingredient

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir cereal, sugar, and cinnamon together in a bowl; stir in melted butter until mixture is thoroughly moistened. Press mixture onto bottom and up sides of a 9-inch pie plate using a small, dry measuring cup. Bake in preheated oven until crust is browned and crisp, about 17 minutes. Transfer to a wire rack and let cool 15 minutes.
3. Whisk whole eggs, yolks, lemon juice, butter, and sugar together in a heat-proof bowl set over a pan of simmering water. Whisk until egg mixture is as thick as honey, 5 to 8 minutes. Remove from heat and strain mixture through a fine-mesh sieve into a bowl. Let cool 30 minutes.
4. Beat heavy cream in a bowl with an electric mixer at medium speed until stiff peaks form; gently fold into lemon mixture. Spoon into pie crust and chill 1 hour. Sprinkle with lemon zest.