- For the curd, whisk the sugar, lemon juice, lemon zest, sour cream, eggs and egg yolks together in a large metal bowl. Place the bowl over a pot filled with 1 inch (2.5 cm) of water gently simmering over medium heat. Whisk constantly (but not vigorously) until the mixture thickens (when the froth on top of the liquid dissipates, you know you are getting close), about 5 minutes. Strain the curd into a bowl and let it sit, uncovered, to cool to room temperature (stirring occasionally accelerates this).
- Transfer the cooled curd to a blender or food processor. Add the butter all at once and then blend until smooth (it will be fluid).
- Pour the filling into the cooled crust and chill, uncovered, for at least 3 hours.
- For the topping, whip the cream to a soft peak using electric beaters or a stand mixer fitted with the whip attachment, then whip in the icing sugar, skim milk powder and vanilla. Spread or pipe this topping over the lemon cream and chill, uncovered, until ready to serve. The pie will keep after slicing, loosely wrapped, in the fridge for up to 2 days.
I’ll be honest, I prefer this cream pie prepared in a fluted tart shell to match its delicate look and taste.
The cream pie is delightful as is, but you can step it up visually with a sprinkling of fresh raspberries or blueberries.
Recipe from Baking Day with Anna Olson, Appetite by Random House, 2020