Lemon Fluff Pie
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.
Ingredients
- 2-1/2 cups heavy whipping cream (For pie filling and for garnish)
- 3 tablespoons meringue powder
- 1/2 cup pure cane powdered sugar
- 1 teaspoon vanilla
- 1-1/4 cups lemon curd (If you are making your own see the link in the blog post above for instructions.)
- 1 9-inch prepared 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, powdered 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, fold in the lemon curd and continue folding and stirring until fully combined.
- Spread the filling into the prepared crust, tent with plastic wrap and refrigerate 2 to 3 hours before serving. This can also be served as a frozen pie. If freezing, freeze for about 6 to 8 hours before serving.
- Pipe on the extra whipped cream before serving or freezing.