You'll have about 1/2 cup lemon curd left after making the pie. Serve it alongside the pie, drizzle over fresh fruit, or spread on hot biscuits.
2 cups sugar
1/2 cup butter, coarsely chopped
2 tablespoons lemon zest
1 cup fresh lemon juice (about 6 lemons)
4 large eggs, lightly beaten
How to Make It
Stir together first 4 ingredients in a large heavy saucepan over medium heat, and cook, stirring constantly, 3 to 4 minutes or until sugar dissolves and butter melts.
Whisk about one-fourth of hot sugar mixture gradually into eggs; add egg mixture to remaining hot sugar mixture, whisking constantly. Cook over medium-low heat, whisking constantly, 15 minutes or until mixture thickens and coats back of a spoon. Remove from heat; cool completely (about 1 hour), stirring occasionally. Store in an airtight container in refrigerator up to 2 weeks.
I am a pretty precise cook and this recipe yields over THREE cups. For the Lemon Meringue Ice Cream Pie I would suggest making half of this recipe. Very tasty but too much of a leftover for other uses.
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