6 large eggs
3/4 cup sugar
2 teaspoons 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
1. 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.
2. Pour the lemon curd through a fine mesh strainer into a glass bowl. Cover
the surface with plastic wrap. Refrigerate the lemon curd until it is cold and
thick, at least 3 hours and up to 3 days.
3. 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 and
scrape the filling into the 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.
Choosing a crust
My favorite crust for this pie is vanilla wafer crust.
Dressing it up
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.
