Lemon Cream Pie

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).