This lemon curd pie has a soft, biscuit-like crust that pairs perfectly with the creamy lemon filling. It’s baked just long enough to bring out a light golden color and a hint of crispness. I love how it can be ready from scratch in less than 30 minutes!
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Sunshine on the Table
This pie is perfect for those times when you want something homemade but don’t have hours to spend in the kitchen. The crust mixes up in one bowl, and the lemon curd filling goes straight from the jar to the oven. It’s ready in less than half an hour, yet it tastes like something you’d find at a summer picnic or a church potluck.
I first came across this lemon curd pie after a visit with my aunt in Kentucky. She had served a blueberry version of this old German kuchen recipe, and I couldn’t stop thinking about how simple and lovely it was. When I got home, I swapped the berries for lemon curd, and it quickly became one of my favorite easy desserts to make.
I like to chill the pie before serving so the flavors settle and the slices cut clean. It’s just as good the next day, maybe even better. If you enjoy cheerful citrus desserts like my lemon cake or these lemon bars, this one fits right in.
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Key Ingredients and Substitutions
- All-purpose flour: Gives the crust its structure and helps it hold the lemon filling. Regular all-purpose flour works best, but a 1:1 gluten-free blend can be used if needed.
- Sugar: Adds a touch of sweetness to the crust and helps it brown nicely in the oven. You can use white granulated sugar or swap in raw sugar for a slightly deeper flavor.
- Baking powder: Helps the crust rise just a bit, giving it a softer, more tender texture than a traditional pie crust. It’s what makes this recipe feel part pie, part cake.
- Salt: Balances the sweetness and brings out the buttery flavor in the crust. Even in desserts, a little salt makes a big difference.
- Unsalted butter: Creates a rich, flaky texture and adds that classic homemade flavor. I like using unsalted butter so I can control the salt, but salted butter will work if that’s what you have.
- Egg: Helps bind the dough together and adds richness. It also gives the crust a lovely golden color once baked.
- Milk: Keeps the dough soft and easy to press into the pie plate. Whole milk gives the best flavor, but 2% will work fine too.
- Lemon curd: The star of the pie! It brings a bright, tangy flavor and creamy texture. Store-bought lemon curd makes this recipe quick, but homemade curd works beautifully if you have it.
- Whipped cream: Adds a light, sweet finish that balances the tart lemon filling. You can use homemade whipped cream or a store-bought version for convenience.
How to Make Lemon Curd Pie
Preparation
Preheat the oven to 425°F. Set out a 10-inch pie plate and leave it ungreased. Measure all ingredients before starting to make the process smooth and quick. Have your lemon curd and whipped cream ready for easy assembly once the crust is baked.
Step 1 – Combine the Dry Ingredients
In a medium bowl, mix together the flour, sugar, baking powder, and salt. Stir with a fork or whisk until everything is evenly combined. This ensures the baking powder is distributed throughout the flour for even baking.
Step 2 – Cut in the Butter
Add the cold butter to the dry ingredients. Use a pastry blender or fork to cut the butter into the flour mixture until you have small, pea-sized pieces. These bits of butter help create a tender, flaky crust once baked.
Step 3 – Mix the Wet Ingredients
Crack the egg into a liquid measuring cup. Pour in enough milk to reach the ¾ cup mark, then whisk together until smooth. This mixture adds moisture and helps the dough come together easily.
Step 4 – Form the Dough
Make a well in the center of the dry ingredients and slowly pour in the egg and milk mixture. Stir gently until the dough comes together and no dry spots remain. The dough should feel soft but not sticky.
Step 5 – Press the Dough into the Pie Plate
Lightly flour your hands and press the dough evenly into the ungreased pie plate. Keep the bottom thick and press the dough up the sides to form a sturdy crust. Smooth out any cracks or uneven areas before adding the filling.
Step 6 – Add the Lemon Curd
Spread the lemon curd evenly over the bottom of the crust. Use the back of a spoon or an offset spatula to smooth it out to the edges. The filling should form a thin, even layer that will bake gently into the crust.
Step 7 – Bake the Pie
Place the pie in the preheated oven and bake for 12–15 minutes. The edges should turn lightly golden, and a toothpick inserted into the side crust should come out clean. Remove from the oven and let it cool completely on a wire rack.
Step 8 – Add the Whipped Cream
Once the pie has cooled, spread the whipped cream evenly over the top. You can swirl it with a spoon or pipe it for a decorative look. Chill the pie for at least 15 minutes before slicing and serving.
Lynette’s Tip
Keep the butter cold when cutting it into the flour. Cold butter helps create a tender, flaky crust that holds up well under the lemon curd filling.
More Pie Recipes You’ll Enjoy
Lemon Curd Pie
Ingredients
- 1 1/2 Cups all purpose flour
- 3 Tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoons salt
- 1/2 Cup unsalted butter
- 1 large egg
- 3/4 Cup milk
- 10 oz. jar of pre-made lemon curd
- 1 1/2 Cups whipped cream
Instructions
- Preheat Oven: Preheat the oven to 425°F so it’s fully heated when the crust is ready to bake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, sugar, and baking powder until evenly combined.
- Cut In Butter: Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
- Measure Wet Ingredients: Crack the egg into a liquid measuring cup, then add whole milk until the total volume reaches ¾ cup. Whisk gently to combine.
- Combine Dough: Make a well in the center of the dry ingredients and slowly pour in the egg-milk mixture. Stir just until the dough comes together.
- Form Crust: With lightly floured hands, press the dough into an ungreased 10-inch pie plate, keeping the bottom slightly thicker and pressing the dough up the sides evenly.
- Add Filling: Spread the lemon curd evenly over the bottom of the crust.
- Bake Crust: Bake for 12–15 minutes, until the edges are lightly golden and a toothpick inserted into the side crust comes out clean.
- Cool And Top: Allow to cool slightly, then top with lightly sweetened whipped cream before serving.
Notes
Variations
- Add Berries: Sprinkle fresh blueberries, raspberries, or sliced strawberries over the lemon curd before baking. The fruit adds a pop of color and a sweet-tart flavor that pairs perfectly with the lemon.
- Try a Graham Cracker Crust: Use a graham cracker crust instead of the homemade dough for a quicker option. It gives the pie a slightly sweeter, more traditional lemon dessert flavor.
- Top with Meringue: Replace the whipped cream with a light meringue topping. Spread it over the cooled pie and toast it under the broiler for a few seconds until golden.
- Use Lime or Orange Curd: Swap the lemon curd for lime or orange curd to change up the citrus flavor. It’s an easy way to make the same recipe feel new.
Nutrition
Recipe FAQs
You can find this lemon curd online or at most grocers in the pie filling section. Since lemon is on the tart side, one 10 oz. jar (1 ¼ cups) is perfect.
Yes, homemade lemon curd works great in this recipe. Just make sure it’s completely cooled before spreading it into the crust so it sets properly during baking.
The edges should be lightly golden, and a toothpick inserted into the side crust should come out clean. Keep an eye on it near the end of the baking time since ovens can vary.
If the dough feels too dry, add a small splash of milk until it comes together. The dough should be soft and easy to press into the pan without cracking.
You can. Pulse the dry ingredients and butter until crumbly, then add the egg and milk mixture just until the dough forms. Be careful not to overmix so the crust stays tender.
I don’t know what happened; I spread the lemon curd in the pie crust and followed directions. When it was supposed to be done, the lemon curd had liquified and was boiling.
Hi Lisa!
The lemon curd should bubble up, but not liquify. Curd can withstand high heat for a short amount of time, so I’m not sure what happened there. I have found great success with a good quality lemon curd purchased from the store. Maybe try a different one? I hope this helps!
Sorry but this was more of a cake texture and the filling was only in the middle part. I would not make this “crust” again.
I used a store bought crust but the pie worked out well. Thanks for the information on such an easy dessert.
Glad it worked out for you, Molly!
Thank you for this recipe, I will use it for Thanksgiving