Meyer Custard-Cream Pie

• 10 (about 2 1/3 lb.) Meyer lemons
• 1/3 cup cornstarch
• 1 cup sugar
• 3 large eggs
• 1 cup whipping cream
• Baked, cooled 9-inch pastry shell (if purchasing, use a deep-dish crust)

1. Grate 2 teaspoons peel from lemons. With a zester or Asian shredder, make a few long, slender strands of peel from Meyer or regular lemons; set aside. Ream 1 1/3 cups juice from the lemons.
2. In the top of a double boiler, mix cornstarch and sugar. Stir in juice and grated peel. Fill bottom of double boiler with 1 inch water. Place pans over high heat and bring water to a simmer; adjust heat to maintain simmer. Stir until mixture is thick and shiny, 8 to 9 minutes. In a bowl, whisk eggs to blend. Whisk in about 1/2 cup lemon mixture, then return all to pan. Stir until mixture is very thick and reaches 160u0b0 on an instant-read thermometer, about 5 minutes.
3. Remove top pan. Place in a bowl of ice and stir often until mixture is cool to touch, about 6 minutes.
4. In a bowl, beat cream with a mixer until stiff. Fold in lemon mixture, then spread evenly in pastry shell. Scatter reserved strands of peel on top. Chill, uncovered, until slightly firm to touch, about 2 hours. Serve, or wrap airtight and chill up to 1 day.

lemons, cornstarch, sugar, eggs, whipping cream, pastry shell

Taken from www.myrecipes.com/recipe/meyer-custard-cream-pie (may not work)