Best lemon pie

I was messing around in the freezer and found a crumbled graham cracker pie crust, a cup of Meyer lemon juice and a bag of puffs of sweetened whipped cream not eaten with Thanksgiving's pumpkin pie. I decided to marry this combo into something delightful and fumbled my way into a recipe for lemon curd in Baking Illustrated (p. 394), a gift from Rachel. You can see it looks humble, but it tasted heavenly -- I'd choose it over Key Lime Pie any day. Just put the Lemon Curd into a pre-baked graham cracker crust and top with sweetened whipped cream, then chill it. You could even double the lemon curd to make a deeper pie. (Who thought up that terrible name: Curd?)

Lemon Curd

1/3 C. lemon juice
2 large eggs and one large egg yolk
1/2 C. sugar
2 T. cold unsalted butter, cut into 1/2-inch cubes
1 T. heavy cream
1/4 t. vanilla
pinch of salt

Heat the lemon juice until hot but not boiling. (I used a glass measuring cup in the microwave.) Whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the eggs, then pour the mixture into a saucepan and cook over medium heat, stirring constantly until 170° and thick enough to cling to the spoon (about 3 minutes). Remove from heat, stir in butter until it is incorporated; add cream, vanilla, and salt.