If you like lemon bars, you’ll love this lemon curd pie.
Add 1 egg yolk and beat on low speed just until combined, about 10 seconds.
Add flour and salt and beat on medium-low speed until the mixture resembles fine sand, about 2 minutes.
Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.
Freeze, uncovered, until firm, about 20 minutes.
Using a fork, prick holes all over the pie crust to prevent air bubbles.
Bake until golden, 20 to 22 minutes.
Let cool completely on a wire rack, about 45 minutes.
(The mixture should coat the back of a wooden spoon.)
Pour the lemon mixture through a fine-mesh strainer into the crust; spread in even layer.
Refrigerate until firm, at least 4 hours or up to 12 hours.
Remove and discard plastic wrap.
Dust with confectioners' sugar before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
