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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.

Recipe by Southern Living August 2011

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Recipe Summary test

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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