Lemon Cream Pie with Whipped Cream

Milk

Combine the flour and butter until a crumbly mixture forms

Add the water and salt

Preheat oven to 375°F (190°C)

Roll out the dough and line a 9-inch pie dish

Cover with plastic wrap

Bake for 15 minutes, then remove from oven

When crust starts to brown, remove from oven

Filling

Combine the heavy cream, cornstarch, warm milk, egg yolks, butter, and lemon juice in a saucepan

Cook over medium heat until thickened

Remove from heat and stir in additional ingredients

Topping

Beat the egg whites and baking powder until stiff peaks form

Fold in the lemon juice, heavy cream, and grated zest

Cover pie crust with whipped topping, then bake for an additional 15 minutes.