Lemon Curd Pie

1 egg yolk
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/3 c. sugar
2 Tbs. cold water
1/4 tsp. salt
8 Tbs. unsalted butter, cubed


Stir together egg yolk, water and vanilla. Set bowl aside.




Stir toether flour, sugar, and salt in bowl. Add butter and beat on medium-low speed, until butter pieces are no larger than peas. Add the egg mixture and beat, 2 minutes.




My dough was too sticky to roll at this point, so I covered it and refrigerated it for 30 minutes.


I then floured a work surface and rolled out the dough to 1/8 inch thick. I put the dough in an 11" tart pan, trimming off the extra dough. I then put the dough in the freezer for 30 minutes.


Preheat oven to 375 degrees. Line pastry shell with parchment paper. I don't have pie weights, so I put raw rice on top of the paper.




Bake for 25 minutes, until golden. Remove from oven and let cool completely.



Lemon Curd



3 whole eggs and 3 egg yolks
3/4 c. fresh lemon juice
3/4 c. sugar
2 Tbs. grated lemon zest
12 Tbs. unsalted butter, cubed
In an nonaluminum saucepan over medium heat, combine eggs, egg yolks, sugar, lemon juice and zest, and butter. *I used about 7 lemons to get the 3/4 cups of juice.*

Cook stirring constantly, until mixture is thick, about 8 minutes. Remove from heat and strain through sieve.


Put the curd into the cooled tart shell and refrigerate. I let mine set for about 3 hours. I then piped fresh whipped cream (recipe below) onto the top.