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+ servings
Tarte au citron style lemon curd

Lemon curd pie

Peps guaranteed with this lemon curd pie. It's easy to make and perfect for those who like a sour twist.
Course: Pies
Cuisine: French
Keyword: Citrus, Easy recipe, French pastry
Portions 6
Prep Time: 20 minutes
Temps de repos: 2 hours
Cooking time: 40 minutes
Print Recipe


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


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.


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).