If you like lemon bars, you'll love this lemon curd pie. Simple, sweet and tart, thanks to plenty of fresh lemon juice, this pie is the perfect after-dinner palate cleanser.

EatingWell.com, October 2020

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Recipe Summary test

active:
25 mins
chill:
4 hrs
total:
5 hrs 50 mins
Servings:
12

Nutrition Profile:

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Ingredients

Crust
Lemon Curd Filling

Directions

Instructions Checklist
  • To prepare crust: Preheat oven to 350°F. Beat 1/2 cup butter, granulated sugar and vanilla in a medium bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add 1 egg yolk and beat on low speed just until combined, about 10 seconds. Add flour and salt and beat on medium-low speed until the mixture resembles fine sand, about 2 minutes. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze, uncovered, until firm, about 20 minutes.

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  • Using a fork, prick holes all over the pie crust to prevent air bubbles. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack, about 45 minutes.

  • Meanwhile, prepare lemon curd filling: Whisk eggs, egg yolks, sugar, lemon zest, lemon juice and butter together in a large saucepan over medium heat. Cook, stirring constantly with a rubber spatula, until the mixture is thickened and an instant-read thermometer registers 160°F, about 8 minutes. (The mixture should coat the back of a wooden spoon.)

  • Pour the lemon mixture through a fine-mesh strainer into the crust; spread in even layer. Press a piece of plastic wrap directly on the surface of the warm curd to prevent a skin from forming. Refrigerate until firm, at least 4 hours or up to 12 hours. Remove and discard plastic wrap. Dust with confectioners' sugar before serving.

Tips

Equipment: 9-inch deep-dish pie pan

Nutrition Facts

1 slice
295 calories; fat 19g; cholesterol 149mg; sodium 120mg; carbohydrates 30g; dietary fiber 2g; protein 5g; sugars 18g; niacin equivalents 1mg; saturated fat 11g; vitamin a iu 625IU.
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