Martha's Magic: Lemon Cream Pie

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I love Martha Stewart's recipes.  My banana bread recipe comes from her book, and it's been a regular favorite of pretty much everyone who knows me for years.  In fact, my friend made it for her boyfriend the other day and she said he loved it, so the legend lives on!

Anyway, this recipe is no exception to the Martha rule.  Like the banana bread, this Lemon Cream Pie was super easy and fast to throw together, and came out pretty darn near perfectly.  I know some people have issues with Martha for her oddly calm voice and her capitalistic takeover of the housewife business, but I will say this in her defense: the woman knows her recipes.  I've yet to try anything of hers and have it come out poorly.  Maybe it doesn't always look quite as beautiful as the pictures, but it always tastes great.

Oh, and did I mention that I'd never even eaten, much less made, a Lemon Cream Pie before?  Oh. My. Goodness.  This pie just might be my new favorite dessert.  It's tangy and cold and creamy and not too sweet... heaven on a plate, complete with fluffy white clouds.  Seriously, if you like lemon bars, this is the next logical step.  But I warn you: it's addictive.  

Lemon Cream Pie with Lemon-Scented Whipped Cream

     barely tweaked from Martha Stewart

Preheat oven to 350F/175C.  Make sure you have a pie crust ready, pre-baked and cooled (I used Joy the Baker's No-Roll Pie Dough).

In a large bowl, whisk together:

     4 eggs

     1 c sugar

     1/2 c sour cream

     1/4 tsp salt

Gradually whisk in:

     3/4 c fresh lemon juice (about 4 normal-sized lemons)

Pour into the prepared crust and bake 25-35 minutes, until barely set – the center should still be a bit wiggly.  Set aside to cool completely before making the topping (this part is really hard/frustrating, but it's necessary).

When the pie has cooled, prepare the topping.  Put 2 Tbsp cold water in a small saucepan and sprinkle over:

     1 tsp unflavored gelatin

Let soften for five minutes, then place over a low heat, stirring constantly until dissolved.  Allow to cool (but not to set!).

With an electric mixer, whip until very soft peaks form:

     1 1/2 c heavy cream

     1 c sugar, with the zest of one lemon rubbed in with your fingers

(note: be careful here if you have a Kitchenaid, because I very nearly overwhipped my cream in 2 seconds!)

Add the gelatin and finish whipping to soft peaks.  Spread over the cooled pie and sprinkle with more lemon zest.  Chill for at least one hour before serving.