Sweet-Tart Lemon Cloud Icebox Pie

Total Time
5hrs 30mins
Prep 1 hr 30 mins
Cook 4 hrs

A time-consuming pie my mom wants to try.

Ingredients Nutrition

Directions

  1. Prebake vanilla wafer crust and let cool as directed; refrigerate until ready to use.
  2. 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.
  3. 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.
  4. 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).
  5. Whisk in the butter, one piece at a time, adding each piece only after the previous one has melted.
  6. After the last piece of butter has melted, continue to whisk and cook for 1 minute.
  7. 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.
  8. 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.
  9. Add in the powdered sugar and vanilla and continue to beat until stiff but not grainy (do not overbeat).
  10. Spoon 2/3 of the lemon curd into the cream and beat on low speed just until uniformly mixed.
  11. Spread the remaining 1/3 lemon curd evenly in the chilled pie shell and slightly up the sides.
  12. Spoon the lemon whipped cream over the curd, spreading it evenly.
  13. Cover the pie with loosely tented foil and refrigerate for at least 2 hours.
  14. Dust the top of the pie generously with the powdered sugar and serve.

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