Best Lemon Curd Pie Recipes

LEMON CURD CHIFFON PIE

Steps:

• Place the graham crackers, pecans, sugar, vanilla and salt in a food processor; cover and pulse until mixture resembles fine crumbs. Add the butter; process until blended. , Press crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-12 minutes or until light golden brown. Cool completely on a wire rack., In a small bowl, combine the cream, sugar and vanilla. Beat until stiff peaks form; set aside. In a large bowl, beat the lemon curd, cream cheese and lemon zest until blended; set aside. , Sprinkle gelatin over lemon juice; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir in limoncello. Gradually beat into lemon curd mixture until well blended. Fold in whipped cream; pour into the crust. Refrigerate for 3 hours or until set., In a small saucepan over medium heat, combine the berries, sugar and jam. Cook and stir for 3-5 minutes or until fruit is softened. In a blender, cover and process berry mixture for 1-2 minutes or until blended. Strain, reserving juice. Discard seeds. , Return juice to the saucepan; cook for 15-18 minutes or until reduced to desired consistency, stirring occasionally. Stir in lemon juice and raspberry liqueur. Chill for 1 hour. Garnish servings with sauce.

LEMON CURD CREAM CHEESE PIE

Steps:

• In 1-quart non-reactive saucepan, beat Sugar In The Raw Organic White, lemon peel, lemon juice and egg yolks with wire whisk until well blended. Cook over medium low heat until mixture thickens and bubbles, stirring constantly. Remove from heat; stir in butter. Place small sheet of plastic wrap on surface of lemon curd. Refrigerate until cooled.
• In medium bowl, beat cream cheese and whipping cream until smooth and creamy. Add pudding mix and gradually add half-and-half, beating on low speed until mixed. Beat on medium speed until creamy. Spread mixture in pie crust. Spoon and spread cooled lemon curd over cream cheese mixture. Cover and refrigerate until serving time.

EASY PEZZY LEMON CURD OR LEMON MERINGUE PIE

Steps:

• 1. I love Meyer Lemons so that is what I always use. I live in California so Meyer lemons are not hard to find here. Almost every neighbor has at least one tree in their yard. I ususally get a huge bag full and squeeze them to use during the year. I zest the skins and freeze the zest to and some I dry in the oven on low heat. Follow directions on box. The only thing your are going to do different is adding the 1/2 cup lemon juice and instead of the 1/2 cup of water and lemon zest.
• 2. For those who don't like "Puker Power" use 1/4 lemon juice and 1/4 cup water. I love Pucker Power..so I use the 1/2 cup of lemon juice.
• 3. Note: Always spread the Meringue so that it touchs the pie crust. This prevents the Meringue from shrinking when you put it in the oven to brown the meringue lightly.

LEMON CURD AND RASPBERRY SWIRL PIE

Steps:

• 1. If you are using frozen berries you need to defrost them and let them drain. In a small sauce pan add water, juice, sugar and corn starch whisk until corn starch is dissolved. Turn on heat to medium and cook until mixture starts to thicken. When it thickens up turn off heat and add jello and whisk until dissolved. Add fresh or frozen berries to the mixture.
• 2. Have your pie shell ready and lemon curd ready. With a soup ladle or a measuring cup add a layer of lemon custard than some of the berry mixture. Keep doing this until all the ingredients are done. At this point you need to put the pie in the fridge and let it chill for at least 4 hours or over night.
• 3. You can substitute raspberries for strawberries or even cherries will be good as well. You can also use a Grahm cracker crust if you prefer. I like to top my pie with some whipped topping.

LEMON CURD CHIFFON PIE

Steps:

• Place the graham crackers, pecans, sugar, vanilla and salt in a food processor; cover and pulse until mixture resembles fine crumbs. Add the butter; process until blended. Press crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-12 minutes or until light golden brown. Cool completely on a wire rack.
• In a small bowl, combine the cream, sugar and vanilla. Beat until stiff peaks form; set aside. In a large bowl, beat the lemon curd, cream cheese and lemon peel until blended; set aside. Sprinkle gelatin over lemon juice; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir in limoncello. Gradually beat into lemon curd mixture until well blended. Fold in whipped cream; pour into the crust. Refrigerate for 3 hours or until set.
• In a small saucepan over medium heat, combine the berries, sugar and jam. Cook and stir for 3-5 minutes or until fruit is softened. In a blender, cover and process berry mixture for 1-2 minutes or until blended. Strain, reserving juice. Discard seeds. Return juice to the saucepan; cook for 15-18 minutes or until reduced to desired consistency, stirring occasionally. Stir in lemon juice and raspberry liqueur. Chill for 1 hour. Garnish servings with sauce.

LEMON CURD PIE

Steps:

• Crust: Preheat oven to 350-degrees. In medium sauce pan, melt 1/4 cup butter. Add graham cracker crumbs and mix until moist. Press into a 9" pie pan working up the sides. Bake at 350-degrees for 10 minutes. Cool & freeze for 30 minutes. Filling: In a double boiler, add 1/2 cup butter, the grated rind of one (1) lemon, the juice of three (3) lemons, salt and sugar. Cook until butter is melted. In a large bowl, whisk eggs and egg yolks together, adding a little hot lemon mix, whisking constantly so eggs do not scramble. Pour egg mixture into double boiler with lemon mix and cook , whisking constantly until mixture is shiny and thick, about 10 minutes. Cool 15 minutes and pour into prepared graham cracker crust. Cover with plastic and chill. Garnish with whipped cream.