Easy Lavender Lemon Curd Pie Recipe
This pie combines a traditional pie crust with a unique twist of lavender and a bright, tangy lemon curd filling. It’s a perfect dessert for hot summer days or any occasion that calls for a fresh and zesty treat.
Servings: 8 servings
Calories: 350kcal
Equipment
- 9-inch Tart Pan with Removable Bottom
- Rolling Pin
Ingredients
Pie Crust:
- ¼ cup granulated sugar
- 1 stick of unsalted butter softened
- 1 large egg
- 1 fresh lemon -use the zest
- ½ teaspoon vanilla
- 1 ⅓ cup all purpose flour
- ¼ teaspoon dried edible lavender crushed
- ¼ teaspoon salt
Citrus Curd:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup fresh lemon juice (approximately 2-3 lemons)
- lemon zest from 1 lemon
- 5 large eggs beaten
Instructions
To Make The Crust In A Food Processor:
- Place sugar, butter, egg, lemon zest, vanilla extract, flour, salt, and crushed lavender in the food processor. Pulse until a soft dough forms. Wrap the dough in plastic wrap and chill for at least an hour, up to three days.
To Make The Crust By Hand:
- Cream together the sugar and butter until just combined. Add in the egg, vanilla extract, and lemon zest, mixing until incorporated. Gradually add flour, crushed lavender, and salt, mixing until smooth. Wrap the dough in plastic wrap and chill for at least an hour, or up to three days.
Baking the Crust:
- Preheat oven to 350°F. Roll out the dough on a floured surface into a 12-inch circle.
- Transfer the dough to a 9-inch tart pan, pressing it against the edges to fit. Cover the crust with parchment paper or aluminum foil and add pie weights or dried beans.
- Bake for 10 minutes, remove the weights, and bake for another 10-12 minutes until the crust is golden brown. Allow the crust to cool completely.
To Make the Lemon Curd:
- Melt unsalted butter in a medium-sized pot over medium heat.
- Remove from heat, then add sugar, beaten eggs, lemon juice, and lemon zest.
- Return to heat and cook, stirring constantly, until the mixture begins to bubble. Be careful not to let it boil.
- Cool the mixture by setting the pot in a bowl with icy water, stirring for a few minutes.
- Once cooled, cover and refrigerate.
- Fill the baked crust with the cooled lemon curd and chill for at least 4 hours before serving.
Video
Notes
The Citrus Curd can also be used for filling cakes, cream puffs, or spread it on scones and toast. A very versatile recipe!
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 48g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 154mg | Sodium: 122mg | Potassium: 89mg | Fiber: 1g | Sugar: 32g | Vitamin A: 538IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg
