Zesty Lemon Curd Pie Recipe

by Anna Morgan February 3, 2025

written by Anna Morgan February 3, 2025

If you’re a fan of tart and sweet desserts, this lemon curd pie is sure to become your new favorite. Picture a buttery crust filled with silky lemon curd that strikes the perfect balance between tangy and sweet. It’s a refreshing treat that brightens up any occasion, whether it’s a sunny afternoon or a festive gathering.

What makes this recipe special is its simplicity. With just a handful of ingredients, you can create a show-stopping dessert that looks as good as it tastes. Trust me, this lemon curd pie will impress your friends and family, and they’ll be asking for seconds!

This pie is a delightful combination of a flaky pastry crust and a luscious lemon filling, making it a perfect choice for anyone looking to satisfy their sweet tooth.

The Ultimate Lemon Curd Pie

A slice of lemon curd pie with a flaky crust, topped with whipped cream and a lemon slice, on a porcelain plate.

This lemon curd pie features a crisp, buttery crust that complements the bright and tangy lemon filling. Each slice delivers a burst of citrus flavor that dances on your palate, leaving a refreshing finish that makes you crave more.

Ingredients

1 pre-made pie crust (9-inch)
1 cup granulated sugar
3 large eggs
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
1/4 cup unsalted butter, melted
1/4 teaspoon salt
Powdered sugar for dusting (optional)
Whipped cream for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Pie Crust: Place your pre-made pie crust in a 9-inch pie dish, pressing it against the bottom and sides. Prick the bottom with a fork to prevent bubbling.
Bake the Crust: Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and set aside to cool.
Make the Lemon Curd Filling: In a medium bowl, whisk together the sugar and eggs until smooth. Add the lemon juice, lemon zest, melted butter, and salt, whisking until well combined.
Bake the Pie: Pour the lemon curd filling into the baked pie crust. Bake for an additional 20-25 minutes, or until the filling is set and slightly jiggly in the center. Remove from the oven and let it cool to room temperature.
Chill and Serve: Once cooled, refrigerate the pie for at least 2 hours before serving. Dust with powdered sugar and serve with whipped cream if desired.