Lemon Cream Pie

1. 1

   In a medium heavy saucepan combine the eggs, sugar and zest; whisk the mixture until smooth.

2. 2

   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).

3. 3

   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).

4. 4

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

5. 5

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

6. 6

   Cover the pie with plastic wrap and refrigerate until the filling is completely set (a minimum of at least 6 hours or overnight).

No additional tips available.