My readers sort of came under attack last year, when I didn’t post anything on National Pie Day – all in good fun, of course – but honestly, how can I blame them? So this year I made certain not to make that mistake again.
And I went a little overboard. Making 3 pies. HELLO.
But as to not overwhelm you with my pie obsession, I’m only sharing one right now and will save the others for a later time.
It was so hard to choose which one to share first, since I loved them all.
But the consensus from the family was that I should lead in with this lemon.
No argument from me – it was perfect. It’s like my favorite lemon curd with a crust. And crazy easy.
Disclaimer, friends – this pie is super sweet. If you’ve ever had lemon curd, it’s basically that. And by that, I mean incredibly fantastic.
Easy Lemon Curd Pie
Prep time: 10 minutes
Cook time: 45 minutes
• 1 (9 inch) Pillsbury refrigerated pie crust
• 2 cups granulated sugar
• 3 small lemons (preferably Meyer), juiced and zested
• 4 eggs
• 1/4 teaspoon salt
• 3 tablespoons flour
• 1/2 stick unsalted butter, melted
• 1 teaspoon vanilla
Pre-heat oven to 375 degrees.
In a large bowl, whisk together the sugar, lemon juice and zest, eggs, salt, flour, melted butter, and vanilla, until thoroughly combined.
Pour into pie shell and bake for 45 minutes, until top is set. Let cool completely, then place in the refrigerator for 1 hour to fully set. Cut into slices and serve!
(adapted from Spinach Tiger)
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