Meyer Custard-Cream Pie

Ingredients

• 9 inch baked cooled if purchasing, use a deep-dish crust
• 0.3 cup cornstarch 
• 3 large eggs 
• 2.3 lb meyer lemons 
• 1 cup sugar 
• 1 cup whipping cream 

Equipment

• bowl
• frying pan
• whisk
• blender
• double boiler
• kitchen thermometer
• zester

Directions

1. Grate 2 teaspoons peel from lemons. With a zester or Asian shredder, make a few long, slender strands of peel from Meyer or regular lemons; set aside. Ream 1 1/3 cups juice from the lemons.
2. In the top of a double boiler, mix cornstarch and sugar. Stir in juice and grated peel. Fill bottom of double boiler with 1 inch water.
3. Place pans over high heat and bring water to a simmer; adjust heat to maintain simmer. Stir until mixture is thick and shiny, 8 to 9 minutes. In a bowl, whisk eggs to blend.
4. Whisk in about 1/2 cup lemon mixture, then return all to pan. Stir until mixture is very thick and reaches 160 on an instant-read thermometer, about 5 minutes.
5. Remove top pan.
6. Place in a bowl of ice and stir often until mixture is cool to touch, about 6 minutes.
7. In a bowl, beat cream with a mixer until stiff. Fold in lemon mixture, then spread evenly in pastry shell. Scatter reserved strands of peel on top. Chill, uncovered, until slightly firm to touch, about 2 hours.
8. Serve, or wrap airtight and chill up to 1 day.