Lemon Cream Pie

1. 1

   1.

2. 2

   Combine the eggs, sugar, and lemon zest in a heavy medium-size saucepan and whisk the mixture until it is smooth.

3. 3

   Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes.

4. 4

   Do not allow the mixture to come to a boil.

5. 5

   2.

6. 6

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

7. 7

   Cover the surface with plastic wrap.

8. 8

   Refrigerate the lemon curd until it is cold and thick, at least 3 hours and up to 3 days.

9. 9

   3.

10. 10

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

11. 11

    Gently fold the whipped cream into the lemon curd and scrape the filling into the prepared pie shell.

12. 12

    Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.

13. 13

    My favorite crust for this pie is vanilla wafer crust.

14. 14

    Spoon some raspberry coulis onto dessert plates, place pieces of pie on top, and scatter kiwi slices on top of and around the slices of pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.