LEMON CURD VS LEMON PIE FILLING RECIPES

LEMON CURD PIE RECIPE | EATINGWELL

Lemon Curd Pie Recipe | EatingWell image

If you like lemon bars, you'll love this lemon curd pie. Simple, sweet and tart, thanks to plenty of fresh lemon juice, this pie is the perfect after-dinner palate cleanser.

Provided by Sarah Epperson Loveless

Total Time 5 hours 50 minutes

Number Of Ingredients 12

Ingredients

½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ teaspoon vanilla extract
1 large egg yolk
1?½ cups white whole-wheat flour
½ teaspoon salt
3 large eggs
3 large egg yolks
½ cup granulated sugar
3 tablespoons lemon zest plus 3/4 cup lemon juice (from 4 lemons)
½ cup unsalted butter, cut into cubes
1 tablespoon confectioners' sugar

Steps:

To prepare crust: Preheat oven to 350°F. Beat 1/2 cup butter, granulated sugar and vanilla in a medium bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add 1 egg yolk and beat on low speed just until combined, about 10 seconds. Add flour and salt and beat on medium-low speed until the mixture resembles fine sand, about 2 minutes. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze, uncovered, until firm, about 20 minutes.
Using a fork, prick holes all over the pie crust to prevent air bubbles. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack, about 45 minutes.
Meanwhile, prepare lemon curd filling: Whisk eggs, egg yolks, sugar, lemon zest, lemon juice and butter together in a large saucepan over medium heat. Cook, stirring constantly with a rubber spatula, until the mixture is thickened and an instant-read thermometer registers 160°F, about 8 minutes. (The mixture should coat the back of a wooden spoon.)
Pour the lemon mixture through a fine-mesh strainer into the crust; spread in even layer. Press a piece of plastic wrap directly on the surface of the warm curd to prevent a skin from forming. Refrigerate until firm, at least 4 hours or up to 12 hours. Remove and discard plastic wrap. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 295 calories, CarbohydrateContent 30 g, CholesterolContent 149 mg, FatContent 19 g, FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 11 g, SodiumContent 120 mg, SugarContent 18 g

EASY PEZZY LEMON CURD OR LEMON MERINGUE PIE - JUST A PINCH

Easy Pezzy Lemon Curd or Lemon Meringue Pie - Just A Pinch image

One day, some odd decades ago I wanted to make a quick easy Lemon pie. I bought a package of Jello Lemon pudding and pie filling. On the side of the box it said, "Classic pie Meringue." I thought it meant a pudding pie with meringue until I read the direction. Well, I read, made it (of course I tweeked it) & came up with the most wonderful easy Lemon Meringue pie. I had two neighbors who loved Lemon Meringue Pie & thought they were connoisseurs of Lemon Meringue. So I made a pie. I knew if they thought it was from real lemons & good then it wasn't my imagination how great the pie was.

Provided by Bonnie Beck @sailboat

Categories Pies

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8

Number Of Ingredients 6

Ingredients

1 package(s) 4.3 oz. lemon jello, cook and serve
3/4 cup(s) sugar
3 - exlarge organic egg yolks, beaten
1/2 cup(s) lemon juice, fresh
2 1/2 - water
1 teaspoon(s) freshly grated lemon zest

Steps:

I love Meyer Lemons so that is what I always use. I live in California so Meyer lemons are not hard to find here. Almost every neighbor has at least one tree in their yard. I ususally get a huge bag full and squeeze them to use during the year. I zest the skins and freeze the zest to and some I dry in the oven on low heat. Follow directions on box. The only thing your are going to do different is adding the 1/2 cup lemon juice and instead of the 1/2 cup of water and lemon zest.
For those who don't like "Puker Power" use 1/4 lemon juice and 1/4 cup water. I love Pucker Power..so I use the 1/2 cup of lemon juice.
Note: Always spread the Meringue so that it touchs the pie crust. This prevents the Meringue from shrinking when you put it in the oven to brown the meringue lightly.

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