Ingredients

• 3 Large Eggs
• 1/2 Cup Sugar
• 1 Cup Heavy Cream
• 2 Meyer Lemons, Juiced
• 4 Ounces White Chocolate, Cut into 1/2 inch pieces
• 1 9” Baked Pie or Tart Shell

Instructions

Directions

In a medium stainless steel bowl beat the eggs until blended. Stir in sugar and then lemon juice. Cook over boiling water stirring constantly with a wire whisk until thickens and resembles pudding. Remove from the heat and stir in white chocolate pieces until melted and completely incorporated. Set aside and cool to room temperature. Cover and
chill. Whip the cream to form firm peaks and fold into cool lemon mixture. Spoon into baked pie or tart shell. Chill 2 hours or until firm before serving. If desired garnish with extra whipped cream before serving.

Alternative: Instead of a baked pie shell use a shortbread cookie recipe and top the shortbread with the lemon mixture.