This is called a cake where I found this recipe, but it just seems more like a pie to me for some reason. Whatever it is – it’s DELICIOUS. Yum, yum, and yum. A tart lemon base with homemade lemon curd, oh my.
I made this for my mom’s “birthday dinner” when she came here to visit since I won’t be home next week on her birthday. 😦 Anyways, we’re both huge lemon fans and this worked wonderfully for us. Mr. Chocolate aka Corrie who likes lemon but not to the extent we do thought it was a little tart and the curd was too buttery for him. Oh well, 99.9% of the time he’s insanely intelligent, but everyone has to have an off day.
My mom has asked me for the last week when I’m going to post this already if that’s any indication of how completely delicious and addictive this is!
Bottom line: If you love tart lemon flavor, you should probably make this immediately. I got so distracted by how good it was I completely forgot to make the raspberry coulis I had planned to go with it!
Frozen Lemon Pie
Found at Dozen Flours, originally from Desserts Magazine
- 7-8 medium lemons, organic preferred (both the zest and the juice are used)
- 2 cups granulated sugar
- 4 large eggs yolks plus 4 large whole eggs, room temperature & lightly beaten
- 3/4 cup unsalted butter (1-1/2 sticks), cubed
- 1-1/2 cups heavy cream, chilled
Scrub the lemons with hot soapy water. Rinse well and dry completely. Zest all of the lemons, yellow part ONLY. The white part, the pith, is bitter.
In a small bowl, combine the sugar and the lemon zest. Work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Set aside.
Juice the lemons until you have at least 1 cup but no more than 1 1/4 cup of lemon juice. Strain the juice through a wire mesh strainer to remove the pulp and any seeds (don’t put it in the dishwasher yet, you’ll use it again!).
Combine the lemon zest sugar, the lemon juice, and the eggs into a sauce pan. Whisk over medium to medium-high heat for 10 minutes, stirring constantly. You do not want the mixture to boil, so don’t stop continuously whisking! It will be ready when the mixture has thickened to the point of coating the back of a spoon and the temperature is 165 degrees F.
Remove the lemon curd from the heat, and add the butter. Whisk until the butter melts completely and is incorporated. Pour the curd through the wire mesh strainer into a glass bowl, and cover the surface of the curd with plastic wrap. Promptly refrigerate, stirring periodically until it’s totally cool, for at least 1 hour or for as long as 3 days.
Place 1 1/2 cups chilled heavy cream in large chilled mixing bowl; whip using a whisk attachment until *soft* peaks form (this only takes about 45 seconds to 1 1/2 minutes with a stand mixer so be careful!). Reserve 1/2 cup lemon curd for the topping, and add the remaining lemon curd to the whipped cream. Fold gently until well combined.
Pour the mousse in an 8-inch springform pan and cover using plastic wrap. Place in the freezer until firm, at least 4 hours or overnight.
Before Serving: Spread a thin layer of the reserved lemon curd on the top of the frozen mousse. Rub a hot, wet towel around the outside of the pan to as to slightly slightly melt the mousse. Run a knife around the mousse and remove sides of the springform pan. Cut the pie with a knife that has been dipped in hot water, and wipe the knife down after each slice. Garnish with whipped cream or raspberry coulis if desired.