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easy
6
Light as air with a smooth lemony texture topped by sweetened whipped cream.
3 extra-large eggs
3 extra-large eggs, separated
1 cup Sugar
2 tsp. fresh grated lemon zest
1/2 cup fresh squeezed lemon juice
Kosher Salt
1 cup Heavy Whipping Cream
1/2 cup best quality lemon curd, at room temperature
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup of sugar, lemon zest, lemon juice and pinch of salt. Place bowl over a pan of simmering water and cook, stirring constantly for about 10 to 12 minutes until the mixture thickens like pudding. Remove from the heat and set aside for 15 minutes. Place plastic wrap directly on surface and chill 1 to 2 hours.
Place half the egg whites and a pinch of salt in a bowl. Beat on high speed with electric mixer fitted with whisk attachment until egg whites form medium peaks. Add remaining 2 tbl. of sugar and continue beating until whites form stiff peaks and are shiny. Carefully fold the beaten egg whites into the cold lemon mixture with a spatula.
Place the cream in same bowl used for the egg whites and beat on high speed with whisk attachment until cream forms stiff peaks. Carefully fold whipped cream into lemon mixture. Fold in lemon curd and pour or spoon into 7-inch diameter, 3-inch deep souffle dish (or several small ramekins). Decorate with sweetened whipped cream and lemon slices or curled lemon peel. Chill and serve very cold.
Theresa111 says:
You keep bringing us such good pies! I love lemon and this is a pretty pie to make and eat!
TammyGirl says:
What a delightful photo! This looks so good. I would to have a slice of this!
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