Page 207 - United States of Pie

¾ cup sugar
½ cup Meyer lemon juice (from approximately 5 lemons)
1 tablespoon cornstarch

Pinch of kosher salt
1 tablespoon grated Meyer lemon zest (from approximately 3
lemons)
¾ cup heavy cream

In the top of a double boiler, combine the eggs, sugar, lemon juice,
cornstarch, and salt. Beat lightly until blended. Place the pan over
simmering water, and cook, whisking constantly, until the mixture has
thickened and coats the back of a spoon, 5 to 7 minutes. (The curd

will turn glossy and opaque when it’s ready.) As soon as the curd is
ready, fold in the lemon zest and remove the pan from the heat. Lay
a sheet of plastic wrap directly over the surface of the curd to
prevent a skin from forming, and allow it to cool to room temperature.
When the curd reaches room temperature, place it in the fridge and
chill it for at least 4 hours or up to a day in advance.

In a large bowl, whip the cream until it forms stiff peaks. Remove
the chilled lemon curd from the refrigerator, and fold it into the
whipped cream until the two are thoroughly mixed.
Pour the lemon cream into the prepared crust, shaking the pie
plate gently to distribute the filling evenly. Return the pie to the
refrigerator to chill for at least 1 hour before serving. If desired, allow
it to sit for just 15 minutes at room temperature before serving.