Categories: Pie-cobbler-cheesecake-tarts

Ingredients

• 3 large eggs
• 1/2 cup sugar
• 1 cup heavy cream
• 2 Dandy Meyer lemons, juiced
• 4 oz. White Chocolate, cut into 1/2 pieces
• 19 inch Baked Pie or Tart Shell

Directions

1. In a medium stainless steel bowl beat the eggs until blended. Stir in sugar and then Meyer lemon juice.
2. Cook over boiling water, stirring continuously with a wire whisk until mixture thickens; resembling pudding.
3. Remove from heat and stir in white chocolate until melted and completely incorporated. Set aside and cool at room temperature. Cover and chill.
4. Whip the cream to firm peaks. Fold in the cool Meyer lemon mixture into the cream and spoon into baked pie or tart shell.
5. Chill 2 hours or until firm before serving. If desired, garnish with extra whipped cream before serving.

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