Lemon Cream Pie

Ingredients

• 1 prepared graham cracker crust (store-bought or homemade)
• 6 large eggs
• 3/4-1 cup sugar (if you like sweet then use 1 cup)
• 2-3 teaspoons grated lemon zest
• 3/4 cup fresh lemon juice
• 1/2 cup butter, cut into pieces
• 1 cup whipping cream, unwhipped

Directions

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).