Preheat your oven to 425 degrees

In a medium size bowl, combine your flour, salt, sugar and baking powder. Using a pastry blender or fork, cut in ½ cup (1 stick) of unsalted butter until you have small pea size chunks of butter mixed throughout.

In a small liquid measuring cup, crack one egg. Then pour enough whole milk over the egg until you have ¾ cup total.

Making a well in the dry ingredients, slowly pour the egg and milk mixture into the flour mixture and stir until the dough comes together.

Using floured hands, press dough into an un-greased 10 inch pie plate, leaving the bottom plenty thick while bringing the dough up sides.

Spread 10 oz. of pre-made lemon curd filling onto the bottom of the pastry and bake for 12-15 minutes until you see a slight golden color on the edge and a toothpick comes clean when poked into the center of the side crust.

When cool enough, top with lightly sweetened whipped cream.