Lemon Truffle Pie

Ingredients

• 1 (9 inch) pre-baked deep dish pie crust
• 6 oz. white chocolate
• 8 oz. cream cheese�softened
• 1 1/2 cups heavy cream�whipped and very lightly sweet�ened (should equal about 3 cups whipped cream)

3 cups lemon curd

• 8 large egg yolks
• 2 table�spoons mod�i�fied food starch such as Thick Gel or Clear Gel
• 1 1/2 cups gran�u�lated sugar
• 1 1/2 cups water
• 1/2 cup fresh lemon juice (microwave 2�3 large lemons for 30 sec�onds each�you�ll get a lot more juice from each lemon)
• zest from 2�3 lemons
• 4 table�spoons butter

Directions

1. In a non-aliminum, non-reactive pan, blend the egg yolks with the Thick Gel and gran�u�lated sugar. Place over low heat and slowly whisk in the water and lemon juice.
2. On medium heat, stir mix�ture con�stantly until it barely begins to boil. Let boil for 1 minute, stir�ring well to keep the bot�tom from scorching.
3. Remove the pan from the heat and add the lemon zest and but�ter. Stir well. Run curd through a seive if needed to remove any bits of cooked eggs.
4. Put all but 1 cup of the curd into a bowl and cover with plas�tic wrap. Push the plas�tic wrap down onto the sur�face of the curd to pre�vent a skin from form�ing. Place into fridge until needed.
5. Take the reserved 1 cup of lemon curd in it�s orig�i�nal pan and add the white choco�late. Set on stove on medium-low and stir until the choco�late is com�pletely melted and mix�ture is smooth. Set aside and let cool to room temperature.
6. Whip 1/2 cup of the heavy cream and set aside. Save the remain�ing 1 cup cream for the topping.
7. Beat the soft�ened cream cheese in a stand mixer until fluffy. Add the cooled lemon curd/chocolate mix�ture and con�tinue mix�ing until well incor�po�rated. Slowly fold in the reserved 1 cup whip�ping cream until well incorporated.
8. Spread this mix�ture into the bot�tom of the pre�pared 9 inch, deep-dish pie crust. Even out the top.
9. Add the remain�ing 2 cups lemon curd and spread out evenly.
10. Let set at least three hours in the refrig�er�a�tor with plas�tic wrap set onto the sur�face to keep a skin from form�ing on the curd.
11. Just before serv�ing, whip the remain�ing 1 cup heavy cream and top the pie. The pie in these pho�tos was topped with a thin layer of whipped cream, and then dec�o�rated with cream using a dec�o�ra�tors bag and a 2D tip. Start with a cen�ter swirl, and then fill in around it with more swirls out to the edge.