Lemon Fluff Pie made with luscious lemon curd and whipped cream with a lemon cookie crust. Fabulous straight from the fridge or as a lemony frozen dessert.
Author: Portlandia Pie Lady
Ingredients
2-1/2cupsheavy whipping cream(For pie filling and for garnish)
3tablespoonsmeringue powder
1/2cuppure cane powdered sugar
1teaspoonvanilla
1-1/4cupslemon curd(If you are making your own see the link in the blog post above for instructions.)
19-inchprepared lemon cookie crust or graham cracker crust
Instructions
In the bowl of a stand-up mixer (I like KitchenAid) add the heavy whipping cream, meringue powder, powered sugar and vanilla.
Beat at low speed for about 2 to 3 minutes which will help the meringue powder & sugar to dissolve.
Increase speed of mixer to high and beat until stiff peaks form. This can take 6 to 9 minutes, depending on mixer.
Remove 2 cups of whipped cream and save in the fridge for the topping/garnish.
With the remaining whipped cream add the lemon curd and beat 1 to 2 minutes on medium speed to thoroughly combine.
Spread the filling into the prepared crust, tent with plastic wrap and refrigerate 2 to 3 hours before serving.