Lemon Cream Pie

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Plan ahead the lemon curd needs to chill for a minimum of 4 hours or up to 2 days. A vanilla crumb, graham or chocolate crumb crust can be used for this pie. This pie is best prepared a day ahead to allow the lemon/cream filling to set properly or chill for a minumum of 6 hours. This pie is wonderful!!

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Steps

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In a medium heavy saucepan combine the eggs , sugar and zest.

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Whisk the mixture until smooth.

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Add in lemon juice and butter and cook the mixture over medium heat whisking constantly until thickened , about 7-9 minutes.

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Pour the lemon curd through a fine mesh strainer into a glass bowl.

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Cover the surface with plastic wrap and refrigerate for a minimum of 4 hours until it is cold and thick.

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In a medium size bowl using an electric mixer whip the cream until soft peaks form.

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Gently fold the whipping cream into the lemon curd , then transfer into the prepared pie shell.

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Cover the pie with plastic wrap and refrigerate until the filling is completely set.

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Ingredients

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prepared graham cracker crust, eggs, sugar, lemon zest, fresh lemon juice, butter, whipping cream