Page 434 - Pie Squared

(that was not set aside for the topping) into the lightened curd using
a wide spatula and five or six turns. It’s alright if there are some

white streaks remaining. Pile the lemon cream filling into the crust
and smooth the top with an offset spatula.
Top the pie with remaining whipped cream. Use the back of a
tablespoon to make fluffy peaks across the top. Or use a piping bag

to decorate. Chill the tart for at least 1 hour and keep chilled until
serving.

Techniques: Press-In Crusts (here), Cookie Crumb Crusts (here),

Whipped and Mashed Toppings (here)

Swaps:

Make the cookie crust (here) with gingersnaps, vanilla wafers, or

amaretti cookies.

Instead of zest and juice from regular (Eureka) lemons, use Meyer
lemons, Ruby grapefruit, Key limes, or Cara Cara oranges.