Processed with VSCO with a6 preset

Sunday I had the girls over for lunch and lemon curd pie to celebrate my birthday which was last week. Lemon curd pie is one of my favurite desserts, which is why I decided I had to share the recipe with you guys. The curd can also be enjoyed without the tart shell, for example to freshly bakes scones for a weekend breakfast.

Processed with VSCO with a6 preset

Ingredients, preferably organic:

Tart shell: 

200 g butter, at room temperature

100 g granulated sugar

1 egg, at room temperature

300 g all-purpose flour

1/2 teaspoon vanilla powder or 1 teaspoon vanilla sugar

Lemon curd: 

4 eggs

200 g sugar

The fresh juice of 5-6 large lemons (2 dl)

The grated zest of 3 lemons (organic! Remember only the yellow part of the peel, not the white, since this is very bitter)

100g butter, at room temperature

Tart shell:

This recipe is for two tart shells. Make both and put one in the freezer for later!

Mix butter and granulated sugar until white and fluffy with a mixer, then add the egg and vanilla, and mix thoroughly. Remove the bowl from the machine, sift and flip the flour into the dough. Wrap the dough in clingfilm and leave it in the freezer. After half an hour, take out the dough, knead it carefully, and put it back in the freezer for 5 minutes. Then roll-out or spread the dough into the pie dish. Use a fork to puncture the base. Bake at 175 degrees for about 15 minutes.

Lemon curd:

Mix lemon juice, sugar and eggs together in a saucepan. Heat without boiling, and simmer for 5 minutes while stirring. Add butter and lemon zest. Keep stirring until the curd starts to thicken (should not boil). Note that it may take a while before it has the desired thickness. When thickened take off the heat. And voila there is your lemon curd. When room tempered, add the lemon curd to the tart shell and there you have your cake.

If you don’t want the lemon zest in the final curd, you can sieve the curd while it is still warm – I usually leave it in.


Processed with VSCO with a6 preset