Sweet-Tart Lemon Cloud Icebox Pie

"A time-consuming pie my mom wants to try."
 
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Ready In:
5hrs 30mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Prebake vanilla wafer crust and let cool as directed; refrigerate until ready to use.
  • Place enough water in the bottom of a double boiler to reach almost to the bottom of the insert; bring water to an active simmer.
  • Place the egg and egg yolks in the top of the double boiler and immediately start to whisk, gradually adding the sugar, lemon juice, and lemon zest.
  • With the water at an active simmer, continue to whisk until the mixture is noticeably thicker, 12-14 minutes (it should be thick enough that when you stick a teaspoon in it and blow on the spoon for several seconds, the mixture pretty much stays on the spoon when you turn it upside down).
  • Whisk in the butter, one piece at a time, adding each piece only after the previous one has melted.
  • After the last piece of butter has melted, continue to whisk and cook for 1 minute.
  • Scrape the curd into a medium bowl; press a piece of plastic wrap directly over the surface so the curd doesn’t form a skin; let cool to room temperature, the refrigerate for 2 hours.
  • At least 2 hours before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
  • Add in the powdered sugar and vanilla and continue to beat until stiff but not grainy (do not overbeat).
  • Spoon 2/3 of the lemon curd into the cream and beat on low speed just until uniformly mixed.
  • Spread the remaining 1/3 lemon curd evenly in the chilled pie shell and slightly up the sides.
  • Spoon the lemon whipped cream over the curd, spreading it evenly.
  • Cover the pie with loosely tented foil and refrigerate for at least 2 hours.
  • Dust the top of the pie generously with the powdered sugar and serve.

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