Lemon Cream Pie

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READY IN: 24hrs 7mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium heavy saucepan combine the eggs, sugar and zest; whisk the mixture until smooth.
  • Add in lemon juice and butter and cook the mixture over medium heat whisking constantly until thickened, about 7-9 minutes (do not let the mixture come to a boil).
  • Pour the lemon curd through a fine mesh strainer into a glass bowl; cover the surface with plastic wrap and refrigerate for a minimum of 4 hours until it is cold and thick (can be made up to 2 days in advance).
  • In a medium size bowl using an electric mixer whip the cream until soft peaks form.
  • Gently fold the whipping cream into the lemon curd, then transfer into the prepared pie shell.
  • Cover the pie with plastic wrap and refrigerate until the filling is completely set (a minimum of at least 6 hours or overnight).
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