Delightful Lemon Curd Pie Filling: A Step-by-Step Guide

Making lemon curd pie filling from scratch is a delightful process that results in a tangy and creamy filling perfect for pies. If you're looking to add a bit of flair to your dessert menu, this recipe is a great place to start. Follow our simple and foolproof steps to create a delicious homemade lemon curd pie filling.

Ingredients

1 cup (200g) granulated sugar 3 large eggs 1 large egg yolk 1/2 cup (120ml) fresh lemon juice (from about 2-3 lemons) 1 tablespoon lemon zest (from 1 lemon) 1/2 cup (115g) unsalted butter, cut into small pieces Pinch of salt

Ingredients (Alternative Recipe)

2 cups granulated sugar 3 small lemons, juiced and zested (about 1/3 cup juice) 4 large eggs 3 tablespoons flour 1/4 teaspoon kosher salt 4 tablespoons unsalted butter, melted 1 teaspoon vanilla

Instructions

Prepare a Double Boiler

:n - Fill a saucepan with about an inch of water and bring it to a simmer. Place a heatproof bowl or another saucepan on top ensuring it doesn’t touch the water.

:n - In the heatproof bowl whisk together the sugar, eggs, egg yolk, lemon juice, lemon zest, and a pinch of salt until well combined.

Cook the Mixture

:n - Place the bowl over the simmering water and cook stirring constantly with a whisk or spatula. Continue cooking until the mixture thickens and reaches a temperature of about 170°F (77°C). This should take about 10-15 minutes.

Add Butter

:n - Remove the bowl from the heat and add the butter pieces one at a time, stirring until fully melted and incorporated into the lemon mixture.

Strain (Optional)

:n - For a smoother texture you can strain the lemon curd through a fine-mesh sieve to remove any lumps or zest.

Cool

:n - Allow the lemon curd to cool to room temperature, then cover it with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until ready to use.

Use in Pie

Once your lemon curd has cooled, you can pour it into a pre-baked pie crust, such as a graham cracker or traditional pastry crust, and chill it in the refrigerator until set (usually for at least 2 hours).

Tips

For a richer flavor, you can add a bit of heavy cream to the curd before chilling. Garnish with whipped cream or fresh berries for a beautiful presentation.

Alternative Recipe for Lemon Curd Filling

Preheat oven to 375 degrees F.

In a large bowl, whisk together the sugar, lemon juice, lemon zest, eggs, flour, salt, melted butter, and vanilla until thoroughly combined and smooth. Pour the mixture into a 9-inch par-baked pie shell and bake for 45 minutes or until the top is set. Keep an eye on the crust and use a crust protector if you notice it over-browning. Once done, remove from the oven and let cool completely before refrigerating for a minimum of 5 hours before serving.

Enjoy your homemade lemon curd pie filling!