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. 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. 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.
3. Remove top pan. Place in a bowl of ice and stir often until
mixture is cool to touch, about 6 minutes.
4. 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. Serve, or wrap airtight and chill up to 1 day.
NUTRITION PER SERVING
CALORIES 361(47% from fat); FAT 19g (sat 8.3g); PROTEIN 4.6g; CHOLESTEROL
113mg; SODIUM 157mg; FIBER 0.4g; CARBOHYDRATE 45g