Lemon cream pie
Makes 1 9-inch pie
Making the lemon curd and baking the pastry separately ensures a crisp, flaky crust -- even on the bottom. The tart curd can be made and refrigerated a day in advance. Make sure to chill it thoroughly so that it sets; the texture will be soft, not firm.
| 8 | egg yolks |
| 1 1/2 | cups granulated sugar |
| 1 | cup lemon juice (from about 5 large lemons) |
| 2 | tablespoons lemon rind |
| 8 | tablespoons unsalted butter, cut into cubes |
| 1 | teaspoon salt |
| 1 | recipe best pie pastry (see facing page) |
| 1 | egg white |
| 2 | cups heavy cream |
| 2 | tablespoons confectioners' sugar |
| 1 | teaspoon vanilla extract |
2. In a heavy, nonreactive saucepan off the heat, combine yolks and granulated sugar. Whisk until well combined and pale yellow. Stir in the lemon juice and rind, butter, and salt.
3. Set the pan over medium-low heat and cook, stirring constantly with a wooden spoon and scraping the bottom and sides of the pan, until mixture turns opaque, has thickened to the consistency of a thin pudding, and thickly coats the back of the wooden spoon. An instant-read thermometer will reach between 193 and 196 degrees. Do not let the mixture come to a boil or it will curdle.
4. Immediately pour the curd through the strainer and use the spoon to press it through. Press a piece of plastic wrap directly onto the surface of the curd, cut a few holes in the wrap with a sharp knife, and refrigerate for several hours until very cold and set.
5. Roll, crimp, and prick the dough as directed. Freeze the dough for at least 20 minutes.
6. Meanwhile, set the oven at 375 degrees.
7. Remove the dough from the freezer, line it with foil or parchment paper, and fill with pie weights. Bake the dough directly on floor of oven for 20 minutes. Remove weights and foil or parchment. Continue baking on oven floor for 10 to 15 minutes or until the pastry is nicely browned. Remove from oven, brush the bottom with egg white, and leave to cool.
8. In an electric mixer, beat the cream until it starts to thicken. Add the confectioners' sugar and vanilla. Continue beating until the cream holds soft peaks.
9. Spoon the curd into the pastry shell, making a smooth, even layer. Top with whipped cream. Use the tines of a fork to make decorative peaks, if you like.
Joe Yonan 
