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.
If you love citrus pies, don’t miss our easy key lime pie – it’s sweet, tangy, and silky smooth. Only requiring 6 ingredients and no bake!
Easy Lemon Pie Recipe
My readers sort of attacked me last year when I didn’t 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. It’s 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.
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.
Here’s what you’ll need to make this easy pie recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Lemons – Our star ingredient. You’ll be using the juice and zest.
- Granulated sugar – For sweetness.
- Eggs – To bind the filling.
- Vanilla – For flavor.
- Flour – This helps the filling set properly.
- Kosher salt – To enhance the other flavors.
- Unsalted butter – This adds moisture and richness. I use unsalted, so the filling isn’t overly salty.
- 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.
How to Make Pie with Lemon Curd
There are only a 3 simple steps to make this easy lemon pie. Here’s a brief summary:
(Scroll below to the printable recipe card for details and measurements.)
- Make the filling. Combine the sugar, lemon juice, lemon zest, eggs, flour, salt, melted butter, and vanilla, until thoroughly incorporated and smooth.
- Bake. Pour the filling into the pie shell and bake until the top is set.
- Cool, then chill. Remove from the oven and let cool completely. Then place in the refrigerator for at least 2 hours to fully set. Cut into slices and serve!
Tips for Success
- 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 a crust protector – I love mine!
- 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 4 hours before slicing. Cooling completely and chilling for several hours ensures the filling solidifies properly.
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:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Lemon Curd Pie
- 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)
- 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 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!
Reader Questions and Reviews
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 everyone’s 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 thought… 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 … 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 refrigerator… just thinking ….
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!!
This was amazing! Possibly my new favorite pie. Can’t wait to make it again with fresh lemons from our tree!
I decrease the amount of sugar called for in this recipe by about 1/2 a cup. Every time I make this, the pie gets rave reviews and I am asked for the recipe. This makes a delicious and refreshing dessert in the summer, but I also get requests for it during the colder months. It has become a year-round favorite!
Oh my goodness! Made two of these delicious pies last night. Move over lemon meringue. So easy, so yummy! Thank you!
So…how much juice ? Three small lemons? Need a measurement. For juice and zest. Thanks.
Lemons are really varied in size.
Hi Janet – hmmm. I don’t ever measure…just 3 average-sized small lemons. Maybe 1 or 1 1/2 tablespoons?
At the end it says 1/3 cup juice
This was deeeeelicous!!
I cannot believe how unbelievably behind I am on your blog! Wow. Horrible reader here! With that aside, this pie looks delish! I’m typically not a lemon for dessert type of person, but I could see how this is tasty. Good for a summer day too, I bet!
This was woooondeeerfuuuullll!! Will make again!!
Too sweet or not, I’ll eat it anyways!
Looks so yummy! I wish i have it right now!
Amy, this was just wonderful! Will make again and again. Love love love your website…Kathy
I love lemon pie…but not a fan of meringue, so this pie was perfect for me. And super easy to make. Thank you for the great recipe!
Wowza! This is one beautiful pie! I’m a bit of a lemon treat fanatic so I’m glad you decided to share this recipe first. :) Pinned! Have a lovely weekend, Amy!
I’m a lemon fiend, as well. Thank you so much, Julie!
The pie looks delicious. How much juice would you estimate you can get per small lemon?
Maybe 1-2 tablespoons per lemon, so about 1/4 cup total juice
Is it weird that I want to just grab a fork and eat it straight from the pan? Cause I totally want too! : )
it looks yummy!
This is my favorite pie. Hands down. Have made it 3 times now and it is always gone in a flash!
Lemon curd pie!? Did you know that you’re my herooooo, you’re everything I would like to beeeeeeeeee…
This is SO pretty, Amy! I absolutely love lemon — this pie speaks to me. :-)
Oh Kathy, thank you! It’s so nice to see you here <3
Yeah…that sounds yummy…..I would eat the whole thing, actually…it would never see the table..
I make a lemon pie very similar…got the recipe from a Pillsbury Bakeoff book way back in the 50’s. It adds a pint of sour cream at the end just before placing in refrig..
I would have eaten this all by myself, but the kids whined and fought me for it! They’re no dummies. I have a peach pie recipe that includes sour cream and it’s sublime :)
I love any sort of lemon pie and yours looks absolutely delicious. Great job :)
I want to make one and then sit down with it on a plate, in my lap, with a single spoon. Maybe some tea. This is pure pie happiness for me right here.
YES. Although when I ate it, I was standing. At the kitchen counter. Shoveling it in. HA. Pure happy either way :D
Pie!! Yum!! Lemon pie!! Double yum!! Please bring me a piece to help me get over this cold weather crap. Oh, wait. I’ll come to you. Be there in a jif.
Just pretend this lemon pie is the sun. Any warmer now?
Too easy to get the sun mixed up with an icicle. More snow headed this way this weekend with a balmy 24 (high). Then, Monday is a high of -1. Shoot me. :( A piece of pie would help, though.
It’s been 70 here! The tress are budding, they’re so confused. Not that I would trade you by any stretch, but we’re in a drought, and that’s not good :/
HAPPY NATIONAL PIE DIE!!!! Tragically, the husband doesn’t like lemon (we are in counseling to address the issue), so guess who’s getting an entire pie to herself? ;-)
Doesn’t like lemons? Whaaaaaa?! Deal breaker! Ya, more for you #brightside
I love anything lemon. If you need someone to take a pie off your hands-I am help you out! I know, I’m such a giver :)
There isn’t any left! It only last 2 days…big shocker, huh? ;-)