Recipe was created for Hofer Slovenia.
With a pinch of tanginess and a whole lot of sweetness, lemon curd is one of my favourite recipes. It is super tasty and straightforward to make. The best part is that you don’t require a load of elements to prepare this incredibly delicious and smooth recipe; the trick is the method of combining a handful of ingredients.
This recipe reminds me of my journey to Sicily. The remarkably sunny, Mediterranean climate of Sicily is ideal for the growth of lemons. Without a doubt, the flavour of Sicilian lemons is incomparable. I love the distinct sweetness and tartness of the Sicilian lemons. So, as you can guess, Sicily is the most proper place to relish lemon curd. I vividly remember the blast of flavours in my mouth when I took the first bite of the lemon curd during my stay at the beautiful island. Since then, lemon curd has been my go-to recipe whenever I crave the perfect blend of creaminess and tanginess.
As there are not many ingredients to work with, the main task is to get the proportions right. Perfect lemon curd has a glossy touch, and it binds together like a pudding. However, you don’t want the sweetness to overpower the lovely, citrusy taste. The recipe’s star is lemon, so the sugar should just take the sour edge off the curd, but not too much.
Lemon curd is absolutely delightful right off the spoon, but it goes well with whipped cream and some berries. It can be used to fill tarts, cakes, and pies. You can also experiment with lemon curd by adding it into some yoghurt, spreading it on biscuits, or simply adding it to your smoothies. There is so much scope with this recipe, and you can use your imagination to utilize it however you wish.
Lemon Curd Pie
- 500 g flour all-purpose
- 250 g cold butter
- 180 g coconut sugar
- zest from one lemon
- 3 egg yolks
- 1 egg
- 1 pinch salt
Lemon curd filling
- 5 egg yolks
- 320 ml water
- 200 g sugar
- 40 g corn starch
- 100 ml freshly squeezed lemon juice
- zest from two lemons
- 100 g cream cheese
- 30 g butter
- 1 pack gelatin (10 sheets for 500 ml)
- 1 pinch salt
- First, prepare the pie dough. Put flour and cold butter in a bowl and knead with your hands to incorporate butter.
- Add sugar, egg, yolks, lemon zest and a pinch of salt. Mix everything together with a mixer with a dough attachment.
- Form a ball with hands and put half of the dough in the fridge for one hour and store the other half in the freezer for another pie. (How amazing is that?)
- Take cooled and compact dough out of the fridge and leave it for 10 minutes at room temperature to soften a bit.
- Preheat the oven to 170 degrees.
- Grease the baking tray with butter, roll out the dough and flatten it in the baking tray, evenly over the entire surface and edges.
- Use ceramic balls or simply dry beans to blind bake the dough.
- Line the top of the pie with baking paper to fit the dough well, and place ceramic balls or beans on top.
- Bake for 15 minutes, then remove the baking paper and the balls/beans and bake for additional 15 minutes.
- While the dough cools down prepare the filling.
- In a small bowl, mix the yolks and set aside.
- In a pan, over medium heat, mix water, sugar, salt, lemon juice, lemon zest and corn starch.
- Meanwhile, soak the gelatin sheets in cold water and wait a few minutes for them to soften.
- After a few minutes the mixture will begin to bubble in the pan. Slowly add the egg yolks and stir a little.
- Finally, add butter to the pan, mix well and remove from the stove.
- Melt the gelatine in a small saucepan over medium heat.
- Then, mix the cream cheese and melted gelatine well into the filling.
- Pour the lemon curd filling on the pie dough and leave it in the cold for at least 2 hours for the filling to become thick