A great use for all your lemons!
This is not the simplest dessert to make but worth the effort. Start by making the lemon curd for the pie filling. I generally do this the day prior and leave in the fridge overnight, eating spoonfuls to just make sure it tastes ok !
The second step is to make the pie pastry and blind bake it. The key to good pastry is to make sure everything is cool.
Once the pie crust is baked, pour the lemon curd in and even it out then set aside and make the meringue. Spread all over the pie filling and bake until meringue is golden. Let cool for several hours then enjoy! The cool time is important as it gives the filling time to set so it won’t run everywhere!
Lemon Curd Recipe
- 125 grams butter
- 1 cup white sugar
- 4 lemons finely grated rind and juice
- 3 eggs beaten
- Place all ingredients except eggs in the top of a double boiler
- Stir over heat until sugar dissolved and mixture is warm
- In a separate bowl whisk eggs, then add slowly by spoonful the warm mixture to the eggs. Take it slow as if you add too much hot to the eggs , you will get scrambled eggs!
- Continue to add the warm sugar mixture to eggs until the mixture is well combined and the eggs have been tempered. This will be when at least ⅔ of warm mixture has been added.
- Put the bowl with eggs and warm mixture back into the top of the double boiler.
- Cook over low heat until mixture thickens and coats the back of a spoon. Do not allow the mixture to boil or mixture might curdle.
- Pour into sterilized jars and seal well, they should last in the fridge for 2-3 weeks