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1
Prebake vanilla wafer crust and let cool as directed; refrigerate until ready to use.
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2
Place enough water in the bottom of a double boiler to reach almost to the bottom of the insert; bring water to an active simmer.
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3
Place the egg and egg yolks in the top of the double boiler and immediately start to whisk, gradually adding the sugar, lemon juice, and lemon zest.
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4
With the water at an active simmer, continue to whisk until the mixture is noticeably thicker, 12-14 minutes (it should be thick enough that when you stick a teaspoon in it and blow on the spoon for several seconds, the mixture pretty much stays on the spoon when you turn it upside down).
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5
Whisk in the butter, one piece at a time, adding each piece only after the previous one has melted.
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6
After the last piece of butter has melted, continue to whisk and cook for 1 minute.
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7
Scrape the curd into a medium bowl; press a piece of plastic wrap directly over the surface so the curd doesnt form a skin; let cool to room temperature, the refrigerate for 2 hours.
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8
At least 2 hours before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
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9
Add in the powdered sugar and vanilla and continue to beat until stiff but not grainy (do not overbeat).
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10
Spoon 2/3 of the lemon curd into the cream and beat on low speed just until uniformly mixed.
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11
Spread the remaining 1/3 lemon curd evenly in the chilled pie shell and slightly up the sides.
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12
Spoon the lemon whipped cream over the curd, spreading it evenly.
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13
Cover the pie with loosely tented foil and refrigerate for at least 2 hours.
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14
Dust the top of the pie generously with the powdered sugar and serve.
