Description
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!
Ingredients
- Prepared Graham Cracker Crust
- Eggs
- Sugar
- Lemon Zest
- Fresh Lemon Juice
- Butter
- Whipping Cream
Instructions
- 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
- 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
- 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