There is something special about the combination of lemon and honey. This creamy lemon pie with honeyed whipped cream will delight your taste buds as it hits satisfies your sweet tooth with plenty of citrus punch.
In a chilled bowl, whip the cream until it forms soft peaks.
In a separate large bowl, whisk together the eggs and sugar until completely combined and smooth. Add the lemon juice and whisk to combine.
Stir together the lemon mixture and the whipped cream, then cover and chill for two hours though longer is ok.
During the last half hour of chilling the filling, prepare the pie crust. Parbake according to your recipe’s directions or preheat the oven to 400°F. Roll the dough out and place into pie plate. Crimp the edges and dock the bottom with a fork. Cover with parchment paper and add pie weights or dry beans. Bake for about 15-20 minute or until lightly golden.
Quickly whisk the filling together again and then pour cold filling into hot crust. Reduce the oven temperature to 250°F and return the pie to the oven.
Bake for about 45 minutes. The center should still have just a little bit of wobble left. Remove from oven and cool completely, then chill until ready to serve.
To serve, whip up the remaining cream and honey until you form stiff peaks. Spread over the center of the pie or serve each slice with a dollop.
Notes
You could use a graham cracker crust if you aren't in the mood for blind baking a pie crust. Or make a gingersnap crust for even more flavor.