Pre-Bake the Pie Crust

Set your oven to 375°F.

Roll out the pie crust and fit it into a 9-inch pie dish. Fold and crimp the edges. Poke holes in the bottom with a fork. Freeze the pie shell for 20 minutes.

Cover the pie shell with parchment paper and fill with pie weights or dried beans.

Bake for 20 minutes. Remove weights (or beans) and bake for an additional 5-10 minutes.

Make the Custard

In a saucepan, heat milk and cream over medium-low heat until it just begins to simmer.

Combine sugar and cornstarch in a small bowl to prevent lumps. In a separate bowl, whisk together the eggs, egg yolks, lemon juice, lemon juice powder, vanilla, lemon extract, lemon zest, and salt. Add the sugar and cornstarch mixture and whisk well.

Slowly add about 1 cup of the hot milk mixture to the egg mixture, whisking constantly to temper the eggs. Gradually pour the tempered egg mixture into the remaining hot milk while whisking.

Cook over medium heat for 6-8 minutes, stirring constantly until the mixture thickens. Perform the 'spoon test' by drawing a line on the back of a spoon; if the line holds, it's ready.

If the pre-baked pie shell is cool, warm it in the oven for 3-4 minutes. Keep the custard warm over low heat. Pour the custard into the warm pie shell and bake for 18-25 minutes until the edges are set and the center is slightly jiggly. The center should reach 175°F with an instant-read thermometer. Cool the pie at room temperature for 1 hour, then refrigerate for 6 hours before serving.

For an extra touch, top the pie with lemon curd, whipped cream, and candied lemon slices.