Lemon Curd Shortbread Pie with Whipped Cream

This recipe has three parts, but each one is very easy.

Whipped Cream

Ingredients:

1 1/2 cups heavy whipping cream

2 tablespoons powdered sugar

Directions:

Put a large metal bowl in the freezer for 10 minutes.

Combine ingredients in the bowl. Beat with an electric mixer until stiff peaks form. Cover the bowl with plastic wrap and store in the refrigerator until ready to use

Shortbread Crust

Ingredients:

2 cups all-purpose flour

16 tablespoons unsalted butter at room temperature (1 cup)

1/2 cup powdered sugar

1/4teaspoonsalt

Directions:

Pre-heat oven to 350F.

Combine ingredients in a bowl. Press dough into a 9-inch pie plate. Poke dough with a fork.

Bake for 15 minutes or until edges are slightly browned.

Remove from oven and set aside while you prepare the filling.

Lemon Filling Pie

Ingredients:

2 cups water

2 cups Lemon Curd Mix by Olive Nation

1 cup unsalted butter (16 tablespoons)

Directions: Bring the water to a boil and add Lemon Curd Mix. Constantly whisk and return to a boil. Remove from heat. Add butter and stir well to combine. Spread evenly in the pie crust. Bake in a 350F oven for 10 minutes or until filling bubbles. Let pie chill in the refrigerator for a minimum of 2 hours.

Before serving, let the pie stand at room temperature for 15-20 minutes. Spread whipped cream on the pie and serve.