Lemon Curd Pie
Updated
Updated
Sweet and tart and incredibly fantastic, this easy Lemon Curd Pie is the perfect summer treat. And so easy forming its own top crust as it bakes.
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“My friends actually literally fight over who I will make this for next. They wonโt share either! Iโm not normally very good at cooking, but this one is easy and soooo delicious!”
– Christina
My readers sort of attacked me last year when I didnโt post anything on National Pie Day – all in good fun, of course – but honestly, how can I blame them? So this year I made certain not to make that mistake again, sharing five pies. HELLO.
One of them is this Lemon Curd Pie. And it’s amazing. Itโs like my favorite sweet lemon curd with a crust. And crazy easy. If you love lemon desserts, you will love this pie with lemon curd! It’s the perfect summer treat, but can certainly be enjoyed all year round.
Helpful Tips
- Pie crust. This lemon pie calls for a 9-inch pie crust. You can use a homemade pie crust (par baked) or a store-bought one.
- Don’t let the crust burn. Keep an eye on the crust as it bakes and cover it with foil if it starts to brown too quickly, or use aย crust protector.
- Allow to cool completely. It’s critical that the pie cools completely before chilling.
- Chill for several hours. Allow the pie to chill for at least 5 hours before slicing. Cooling completely and chilling for several hours ensures the filling solidifies properly.ย
Lemon Curd Pie
Ingredients
- 2 cups granulated sugar
- 3 small lemons, , juiced and zested (about 1/3 cup juice)
- 4 large eggs
- 3 tablespoons flour
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, ,melted
- 1 teaspoon vanilla
- 1 9-inch homemade pie crust, ,par baked (or store-bought)
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together the sugar, lemon juice, lemon zest, eggs, flour, salt, melted butter, and vanilla, until thoroughly combined and smooth.
- Pour into pie shell and bake for 45 minutes, until top is set. (Keep an eye on the crust and use foil or a crust protector if you notice it over-browning.)
- Remove from the oven and let cool completely.
- Place in the refrigerator for at least 5 hours to fully set.
- Cut into slices and serve!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Is Lemon Curd the Same as Lemon Pie Filling?
Lemon curd and lemon pie filling are very similar, but are different in texture. Lemon pie filling in typically thickened with cornstarch and usually doesn’t contain butter. Whereas, lemon curd does have butter and a lot of lemon juice and zest, which results in a smoother feel and stronger lemon flavor.
Proper Storage
This pie is best eaten the same day, but will keep in the refrigerator, covered, up to 3 days. Because this pie doesn’t have a meringue top, it also freezes well, tightly covered in plastic wrap and again in foil for up to 2 months. Thaw overnight in the fridge.
More Lemon Dessert Recipes:
More Pie Recipes:
- No Bake Key Lime Pie
- Easy Strawberry Pie
- No Bake Peanut Butter Pie
- Easy Chocolate Pie
- Easy Coconut Pie
I hope you love this delicious and easy recipe โ be sure to give it a review below! Also donโt forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
I made this with limes, it turned out so good!
I used three large limes (they were the size of lemons). The limes yielded a little over a half cup of juice, so I just used all of that, and the pulp that accumulated in the squeezer. And there was a heaping Tbsp of zest. Used it all.
The egg yolks give it a yellow color and it looks more like lemon pie than lime, but the flavor is sublime.
This recipe is a keeper for sure!
I have a lime tree in fruit could limes be used instead?
Can’t see why not. Try it!
I’m looking for a variant of lemon meringue pie that has a stronger lemon flavor and less watery filling, so this looks very promising. Could I top this with Swiss meringue after baking and the requisite cooling, or would putting a topping on it affect the consistency?
Thank you!
You could definitely top this with meringue after it’s completely chilled. Sounds great!
when I made this for my family they loved it soo much it became a tradition and I now make every year for my sisters birthday. 5 stars!
Can you substitute low carb sweetener for the sugar and almond flour for the flour in order to make a somewhat low carb dish
I have only tested this recipe as written and can’t vouch for results with those substitutions, sorry!
Can store bought lemon curd be used to make this pie. If so, with what alterations?
I’ve never tested this recipe with store bought lemon curd. To ensure proper results, follow the recipe as written.
Hello. Could i put all the ingredients in a blender or must i whip the ingredients in a big bowl? Thank you in advance for your reply!
Hi Lorraine – Without further recipe testing myself, I can’t say for sure since that could change the consistency of the filling.
My friends actually literally fight over who I will make this for next. They won’t share either! I’m not normally very good at cooking, but this is one is easy and soooo delicious! Thank you!
This was absolutely delicious. Sweet, tart, creamy. Set up nicely. We loved it.
Great recipe. Made it for an Xmas lunch. I made in a bar pie instead of pie dish. Was perfect. Great tart and sweet consistency.
What size pan did you use ? Iโd like to try this recipe. Thanks
I have made this pie a couple times. Iโm a lemon freak – but also very picky. It drives me crazy if a lemon-whatever is too sweet, and of course it canโt be so tart that it puckers your lips. This pie hits my mark perfectly. And the texture and other flavors are both right on the mark. Others Iโve served it too have been impressed enough th at ai was tempted to say it is my own recipe. Instead, I passed the recipe on. Thank you for this!
Iโve made this pie. It is awesome. Weโre having church event Saturday and Iโm going to use tart shells.
Looking for a lemon pie recipe and this looks like the one. Oh my! I plan to make it this weekend. Thanks so much.
I would like to make this dessert for Easter. You mentioned you
can freeze it. Have you done so and what was the pie like once thawed.
Freezing instructions are included in the article. Enjoy!
My husband loved it (I did too)! I made three different lemon pie recipes because I had a extra pie crust, my friends and I were comparing to find our favorite recipe. The filling was perfect. This was everyoneโs favorite! It will be my go to from now on.
Guys, this is shockingly good!
So simple even my dumb ass could make it. Came out a treat too.
A very good pie
I made this and it was delish!!! I want to make it again and have some fresh blueberries. Would it be OK to throw a cup of them in there? Will the addition mess things up?
Food for thoughtโฆ could you take the filling and cook it in a pot for X amount of time and pour it in a Graham cracker crust or possibly taking lemon or vanilla based cookies โฆ crumble them up with butter and place in a pie dish and pour cooked curd filling in cookie crust then let cool somewhat before placing in refrigeratorโฆ just thinking โฆ.
If you guys think it would work how long would you cook the curd on the stovetop before poring in either Graham cracker or cookie crust. Thanks
Great recipe and easy!!