Ingredients
Pie Crust
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup, softened butter
- 1 tablespoon, softened butter
- 3 tablespoons cold water
Lemon Curd
- 4 lemon
- 1 1/2 cups sugar
- 1/2 cup, softened butter
- 4 egg
- 1/8 teaspoon salt
How To13 Steps
Step 1
Preheat oven to 350.
Pie Crust Step 1
In medium mixing bowl, mix together flour, salt, and 1/3 cup butter, plus 1 tablespoon butter. Using a fork mix until crumbly.
Pie Crust Step 2
Add cold water, one tablespoon at a time, until pastry is moist and pulls away from the bowl. You may not need all of the water.
Pie Crust Step 3
Form your pastry into a ball. Roll pastry to fit your pie pan on a lightly floured surfaced.
Pie Crust Step 4
Place pastry into pie pan and fit to size, folding under the edges. Poke holes into bottom of pastry to prevent bubbles from forming.
Pie Crust Step 5
Bake for 10 to 15 minutes or until golden brown. Set aside to cool.
Lemon Curd Step 1
Zest your lemons, using a a zester, or the finer side of a cheese grater. Be sure to avoid the white pithy part of the lemon. Set zest aside.
Lemon Curd Step 2
In a blender, or food processor, add sugar, and lemon zest. Blend until lemon zest is fine, and mixed well with sugar. Spoon into large mixing bowl.
Lemon Curd Step 3
Add butter to the lemon sugar mixture and mix until creamy.
Lemon Curd Step 4
Add eggs one at a time, mixing well in between.
Lemon Curd Step 5
Juice lemons, getting 1/2 cup. Pour into sugar butter mixture and blend well. Add salt.
Lemon Curd Step 6
Pour mixture into medium heavy sauce pan. Cook on low heat, stirring constantly, until mixture thickens. It should look a lot like thick custard. This may take about 15 to 20 minutes.
Lemon Curd Step 7
Once lemon curd is thick, pour into pie shell. Cover loosely with plastic wrap. Leave to sit on counter for about an hour to set. Place in fridge to finish cooling and setting. This may take a full 24 hours before pie is fully set.
