how to make lemon / lime curd + lemon curd pie
I love lemon curd and lime curd. When they’re done right they balance sweet and tangy in just the right way and I was lucky enough to have a friend of mine (who’s training to be a pastry chef so… legitimate knowledge here) share her own simple but perfect recipe with me. They’re really very easy to make, a little demanding in the stirring department but otherwise super simple.
The pie I made sort of by accident, with the help of my beautiful and talented mother. We made the curd and improvised the rest. The sugar cookie recipe that we used to make together every Christmas and decorate with icing and shiny sprinkles make a beautiful soft crust for the pie. The whipped cream folded into the curd makes the filling light and fluffy, perfect for a summer evening after a rich meal. The leftover curd swirled into the pie is there because i wasn’t sure how much filling would fit in our crust.
But it turned out looking pretty and tasting amazing. So I’m sharing it with you.
I also think that a lime curd pie with blackberries would be really good… so if someone tries making that let me know how it is.
Makes 1/2 litre (2 cups) of lemon / lime curd – enough for 1 pie
lemon / lime curd
- 6 egg yolks
- 1 whole egg
- 1/2 c lime or lemon juice (aprox. 8 limes or 4 lemons)
- 12 tbsp sugar
- Pinch of salt
- 1 tsp vanilla
- 1 nub of unsalted butter (aprox. 2 tbsp) at room temperature
lemon curd pie
- 1/2 c unsalted butter
- 1/2 c sugar
- 1 egg yolk
- 3 tbsp milk or cream
- 1 1/2 c flour
- 1 1/2 tsp baking powder
- 1 generous pinch of salt
- 1 1/2 tsp vanilla extract
- 1/2 c whipping cream
- fresh berries (raspeberries, blueberries, blackberries, strawberries, currants etc.)
- fresh herbs (basil, mint, lavender etc.)
lemon / lime curd
Combine egg yolks, whole egg, lemon or lime juice, sugar, salt & vanilla in a double boiler or heat proof bowl over simmering water (medium-high heat). Whisk constantly. After a while the mixture will form a thick froth, then subside. Shortly after subsiding it will start to thicken. Whisk for another 1-2 minutes after the mixture begins to thicken the transfer to another bowl and let cool.
When the curd reaches almost room temperature (but still just a little warm) stir in the butter. If the butter is added too early the curd will break and get chunky. Give it some time to calm down. Maybe about 15 minutes. Then refrigerate. Will keep in the fridge for about a week, maybe a bit more.
lemon curd pie
Preheat oven to 350°F.
Grease a 9″ tart pan or pie pan.
Mix flour, baking powder & salt. In a separate bowl, cream butter & sugar until light yellow and fluffy then add eggs, milk & 1/2 tsp vanilla and mix well. Add dry ingredients in thirds. Mix until just combined.
Roll out the dough and fit to the pan.
Bake for 10 – 12 minutes, crust should be cooked through and barely browned. Set aside for a couple of hours until completely cooled – if the crust is still warm when the filling goes in it will get soggy.
Beat the whipping cream and remaining 1 tsp vanilla until it holds peaks. Gently fold in all but 1/4 c of the lemon curd until just combined and pour the mixture into the pie shell. Place dollops of the remaining curd on top of the pie and swirl with a butter knife.
Chill the pie for an hour or so or overnight to let it set. Serve garnished with fresh herbs and berries.