Lemon Cream Pie

This lemon cream pie is one of our favorite lemon recipes.

What you need:

• 6 large eggs
• 3/4 cup sugar
• 2 tsp grated lemon zest
• 3/4 cup fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
• 1 cup heavy cream, chilled
• 1 prepared crumb crust (vanilla wafer works well in this lemon recipe)

What you do:

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

Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil.

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

Cover the surface with plastic wrap.

Refrigerate until cold and thick, at least 3 hours and up to 3 days.

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

Gently fold the whipped cream into the lemon curd.

Transfer filling into prepared pie shell.

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

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