Lemon curd pie
Peps guaranteed with this lemon curd pie. It's easy to make and perfect for those who like a sour twist.
Portions 6
Print Recipe
Équipements
- 20 cm ring mold (7,8 inc)
Ingredients
For the dough
- 100 g butter (cold, diced)
- 200 g flour
- 100 g confectioner's sugar
- 1 egg slightly beaten
- 1 pinch of salt
Lemon curd
- 120 ml lemon juice (fresh) (about 3 lemons)
- 40 g corn starch
- 1 egg
- 300 ml water
- 160 g wugar
- 2 bags vanilla sugar
- 1 lemon zest
Instructions
For the dough (if you don't have a stand mixer you can do it by hand)
- Place the flour and butter in the bowl of the stand mixer (equipped with the sheet). Beat at low speed until you have a "coarse sand".
- Add sugar, zest, salt and egg. Mix until the dough is homogeneous.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 180°C (350°F).
- In the meantime, place the dough in the mold. Dock the dough with a fork.
- Bake for 20 minutes, then let the dough cool down.
Lemon curd
- Place all ingredients in a saucepan. Mix well (if you have one use a magic spoon whisk).
- Heat over low heat, stirring constantly.
- The mixture will start to thicken after a few minutes. Stop cooking and set aside.
Lemon curd pie
- Pour the lemon curd over the cooked pie crust.
- Put back in the oven for 10 to 15 minutes.
- Allow to cool before serving.
Notes
1/ you can add some poppy seeds to the dough (about 2 tbsp)
2/ If you have a little coagulated egg white in your curd, just remove it (with a fork).