Dad. At Home.

Lemon Curd Pie Filling

Ben Hartung

Lemon Curd Pie Filling

Adapted from George Brown College Baking Arts Recipe. Serve in baked graham cracker crust or baked cookie crust. Top with a swiss meringue
Print Recipe
Servings: 1 Pie
Course: Dessert
Ingredients Method

Ingredients
  

  • 2 eggs (100g)
  • 4 egg yolks
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • 1 lemon zested
  • 3 tablespoon butter

Method
 

  1. Create a ban-marie: Fill a pot with 1/4 water and turn on high. Once boiling, place a glass bowl over the pot.
  2. In the bowl, combine lemon juice, sugar, eggs, egg yolks and zest
and cook whisking occasionally till thick, around 10 min
  3. Remove the bowl from heat and add butter and whisk together.
  4. Cover mixture with plastic wrap directly on the surface, can be stored for up to a week in the fridge. Once cooled, add the prepared pie curst. Top with a swiss meringue if desired.