Lemon Cream Pie

For my sister's Shabbat sheva brachot, (way back in August, when I was in New York!) I put myself in charge of making dessert. I went a bit crazy, makings two different types of truffles, two different types of biscotti and two different types of frozen pies. (Having just received a copy of Icebox Pies, it was clear they would be of the cold variety. Also helped break the heat!!) The first pie to catch my eye was none other than the Lemon Cream Pie, also the first pie recipe in the book. The idea is a familiar one, whipped cream folded into homemade lemon curd and poured into a graham cracker crust. Yum. I don't know anyone who can resist the delightful tang of lemon curd especially when mellowed by cream. Even my father, who is one picky dessert eater, stealthily went back for seconds. I used store bought graham cracker crust because that's what I had on hand, but I encourage you to make your own, it is so much better that way. As far as the lemon curd goes, it is quite easy but since it is made with whole eggs, you'll have a lot of straining to do to get all the cooked egg white out. Don't be lazy, strain as many times as you can. It makes all the difference.

Lemon Cream Pie

From Icebox Pies

6 large eggs

3/4 cup sugar

2 tsp grated lemon zest

3/4 cup fresh lemon juice, no substitutes!

1/2 cup unsalted butter or margarine, cut into eight pieces

1 cup heavy cream, chilled

1 graham cracker crust

Combine the eggs, sugar and zest in a heavy medium sized saucepan and whisk until smooth. Add lemon juice and butter and cook over medium heat, whisking constantly until thickened, seven to nine minutes. Do not allow to boil.

Pour the lemon curd through a fine mesh strainer into a bowl. Cover the surface with plastic wrap.

Refrigerate until chilled.

Beat the cream until soft peaks form. Fold into lemon curd. Scrape into pie shell. Cover with plastic wrap and chill until completely set, around six hours.