LEMON CURD PIE
Steps:
- Crust: Preheat oven to 350-degrees. In medium sauce pan, melt 1/4 cup butter. Add graham cracker crumbs and mix until moist. Press into a 9" pie pan working up the sides. Bake at 350-degrees for 10 minutes. Cool & freeze for 30 minutes. Filling: In a double boiler, add 1/2 cup butter, the grated rind of one (1) lemon, the juice of three (3) lemons, salt and sugar. Cook until butter is melted. In a large bowl, whisk eggs and egg yolks together, adding a little hot lemon mix, whisking constantly so eggs do not scramble. Pour egg mixture into double boiler with lemon mix and cook , whisking constantly until mixture is shiny and thick, about 10 minutes. Cool 15 minutes and pour into prepared graham cracker crust. Cover with plastic and chill. Garnish with whipped cream.
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