Page 433 - Pie Squared

¾ cup (180 ml) freshly squeezed lemon juice (about 4 lemons)

8 tablespoons (113 g) cold unsalted butter, cut into cubes

1 teaspoon grated lemon zest

1½ cups (360 ml) heavy cream

For the crust: Heat the oven to 350°F; if you have one, place a
baking stone, Baking Steel, or inverted baking sheet on the center
rack to heat (see here).

In a medium bowl, mix the cookie crumbs, butter, and salt
together using your hands or a firm silicone spatula. Knead and
press the mixture until it is cohesive and the crumbs are thoroughly
buttered. Dump the wet crumbs into the slab pie pan and press

across the bottom, but not up the sides, of the pan. Press down
using a metal cup measure, or the flat bottom of a glass, until the
crust feels firm to the touch. Slide the pan into the oven (on top of
the steel, stone, or baking sheet if using) and bake until lightly

browned, about 10 minutes. Remove from the oven and place on a
rack to cool.
For the filling: Heat a medium saucepan filled with 2 inches of
water over medium-high heat until the water begins to simmer. In a

large stainless steel or glass bowl, whisk the eggs and yolks, sugar,
and lemon juice until foamy and a sunny, lemon yellow. Cook until
the mixture hits 170°F, when it will be thick like hot fudge sauce and
coat the back of a spoon, about 8 to 10 minutes. Remove the curd

from the heat and, with a sturdy whisk, beat in the butter, piece by
piece, until it has been incorporated into the lemony pudding; this
process will take 7 or 8 minutes. The curd will thicken even more and
become smooth, silky, and golden yellow as the butter is

incorporated. Whisk in the zest. Cover and cool. It will chill to the
consistency of firm custard, about 2 hours.
In the bowl of a stand mixer, whip the cream until stiff peaks form
and the beater leaves a trail in the whipped cream. Set aside half the

whipped cream for the topping. Add a dollop of the remaining
whipped cream to the curd and whisk it to lighten the filling. Using
bold folding movements, incorporate the remaining whipped cream