Prep 1 hr 30 mins
Cook 4 hrs
A time-consuming pie my mom wants to try.
- 1 vanilla wafer pie crust (9 1/2-inch deep dish)
- 1 large egg
- 5 large egg yolks
- 1 cup sugar
- 2⁄3 cup fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1⁄2 cup unsalted butter, cut into 1/2-inch pieces
- 1 cup cold whipping cream
- 1⁄3 cup powdered sugar, sifted
- 1⁄4 teaspoon vanilla extract
- powdered sugar
- Prebake vanilla wafer crust and let cool as directed; refrigerate until ready to use.
- Place enough water in the bottom of a double boiler to reach almost to the bottom of the insert; bring water to an active simmer.
- Place the egg and egg yolks in the top of the double boiler and immediately start to whisk, gradually adding the sugar, lemon juice, and lemon zest.
- With the water at an active simmer, continue to whisk until the mixture is noticeably thicker, 12-14 minutes (it should be thick enough that when you stick a teaspoon in it and blow on the spoon for several seconds, the mixture pretty much stays on the spoon when you turn it upside down).
- Whisk in the butter, one piece at a time, adding each piece only after the previous one has melted.
- After the last piece of butter has melted, continue to whisk and cook for 1 minute.
- Scrape the curd into a medium bowl; press a piece of plastic wrap directly over the surface so the curd doesn’t form a skin; let cool to room temperature, the refrigerate for 2 hours.
- At least 2 hours before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
- Add in the powdered sugar and vanilla and continue to beat until stiff but not grainy (do not overbeat).
- Spoon 2/3 of the lemon curd into the cream and beat on low speed just until uniformly mixed.
- Spread the remaining 1/3 lemon curd evenly in the chilled pie shell and slightly up the sides.
- Spoon the lemon whipped cream over the curd, spreading it evenly.
- Cover the pie with loosely tented foil and refrigerate for at least 2 hours.
- Dust the top of the pie generously with the powdered sugar and serve.