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Lemon Curd Pie

MMMMMMMM, Lemon Curd Pie. I so wish I had more of this sweet deliciousness right now. Seriously, so good! I loooove lemon curd so when the hubby was asking what I wanted for Mother’s Day dinner and dessert the first thing that came out of my mouth was, “Lemon Curd Pie”. Yes, you can make it with a graham cracker crust, which is also delicious, but I wanted a regular pie crust. Unfortunately this happened to be one of those times that you make the worst pie crust (even though normally the recipe is one of our favorites) and the hubby got started late so it didn’t set up as long, but guess what, STILL DELICIOUS! Summer is here, berries are finally going on sale and this is what you should make for next Sunday dessert!

Is Lemon Curd and Lemon Pudding The Same?

Lemon curd is similar to lemon pudding, but there are differences.

With lemon curd, the texture is smoother and the flavor more intense.

Pudding is thickened with flour or cornstarch, but lemon curd is thickened with egg yolks and natural pectin in the zest and juice of the lemon.

Can Pie Dough Be Frozen?

You can freeze pie dough with a couple of methods.

You can form the dough into a ball and place in a heavy duty freezer bag.

Thaw the dough completely and roll out as you would fresh dough.

Or, roll the dough, place it in a pie pan, and wrap well in plastic or foil and freeze.

Thaw completely before adding filling, or baking.

Pie dough can be frozen for up to 3 months.

Can Lemon Curd Be Frozen?

Lemon curd can be frozen for up to 1 year.

Cool the lemon curd completely and pour it into an airtight container to freeze.

Lemon Curd Pie

Lemon Curd Pie

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Prep Time: 10 hours 15 minutes
Cook Time: 50 minutes
Additional Time: 30 minutes
Total Time: 11 hours 35 minutes
Servings: 1 pie

Ingredients

Pie crust by ATK

  • 1 1/4 Cup Flour
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Sugar
  • 3 Tablespoons Vegetable shortening chilled
  • 4 Tablespoons 1/2 Stick Cold, Unsalted Butter
  • 4-5 Tablespoons Ice Water

Lemon Curd

  • 1 cup fresh lemon juice about 6-8 large lemons
  • 2 tablespoons fresh lemon zest
  • 1 cup sugar
  • 6 large eggs
  • 1.5 sticks butter 12 tablespoons cold, unsalted butter cut into bits

Instructions

For the Crust

  • Process the flour, salt and sugar in a food processor or in a bowl with a fork.
  • Add the shortening and mix until the mixture reaches the texture of coarse sand.
  • Scatter the butter pieces over the flour mixture; Cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter no bigger than peas.
  • Sprinkle 4 tablespoons of ice water over mixture and with a rubber spatula, use a folding motion to mix.
  • Press down the dough with the broad side of the spatula until it sticks together.
  • Flatten the dough into a 4-inch disc.
  • Wrap in plastic wrap and refrigerate at least 1 hour or up to 2 days.
  • Remove dough from fridge and let stand at room temp until malleable.
  • Roll the dough out flat and place in a 9 inch pie plate. Make sure not to stretch the dough. Trim the edges and do whatever design you want for the edge.
  • Refridgerate 40 min and then freeze for 20.
  • Place foil and beans in the pie or metal pie weights, bake at 375 for 25-30 min.
  • Remove foil and bake an additional 10-12 min.

Lemon Curd

  • Zest lemons and set aside.
  • Halve lemons and juice.
  • Whisk together juice, zest, sugar and eggs in a 2-quart heavy saucepan.
  • Cook over medium low heat for about one minute. Then slowly add bits of chilled butter, whisking frequently, until curd is thick enough to hold marks of a whisk and the first bubble appears on the surface (about 5-6 minutes).
  • Press curd through a large sieve into a shallow casserole dish (a 9×13 Pyrex works well).
  • Cover the surface with plastic wrap to keep a film from forming on the surface of the curd.
  • Chill overnight or for 8 hours before serving.
  • Top with Strawberries!
Nutrition Facts
Lemon Curd Pie
Amount Per Serving (1 g)
Calories 3877
% Daily Value*
Cholesterol 1602.5mg534%
Carbohydrates 365g122%
Fiber 6.8g28%
Sugar 224.9g250%
Protein 57.4g115%
* Percent Daily Values are based on a 2000 calorie diet.
 

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

6 comments

  • How many cups of filing does the curd recipe make?

    • Reply
    • It makes about 4 cups…maybe a little more.

      • Reply
      • Awesome, thank you!

  • question:

    i have an enormous bottle of lemon juice that i need to use. how terrible would it be to use bottled lemon juice instead of fresh?

    • Reply
  • Looks like something i should make for my girls night this weekend! Berries are perfect right now!

    • Reply
  • I love lemon curd, on a spoon. But in a tart covered with strawberries?! even better.

    • Reply

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