Lemon Cream Pie

• 1 prepared graham cracker crust (store-bought or homemade)
• 6 large eggs
• 3/4 - 1 cup sugar (if you like sweet then use 1 cup)
• 2 -3 teaspoons grated lemon zest
• 3/4 cup fresh lemon juice
• 1/2 cup butter, cut into pieces
• 1 cup whipping cream, unwhipped

1. In a medium heavy saucepan combine the eggs, sugar and zest; whisk the mixture until smooth.
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. 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. In a medium size bowl using an electric mixer whip the cream until soft peaks form.
5. Gently fold the whipping cream into the lemon curd, then transfer into the prepared pie shell.
6. Cover the pie with plastic wrap and refrigerate until the filling is completely set (a minimum of at least 6 hours or overnight).

graham cracker crust, eggs, sugar, lemon zest, lemon juice, butter, whipping cream

Taken from www.food.com/recipe/lemon-cream-pie-144742 (may not work)