Lemon Curd And Lemon Glazed & Lemon Zest Recipe
Make Lemon Curd And Lemon Glazed & Lemon Zest Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie crust (1 - 9/10 inch or two 8-inch crusts)
Lemon curd filling
Lemon glaze
Finish & garnish
Method
Pie crust (1 - 9/10 inch or two 8-inch crusts)
- 1
Make dough
In a large bowl combine 2 cups all-purpose flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Add the cold unsalted butter cubes and cut them into the flour with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Add water and form
Drizzle 4 tablespoons ice water over the mixture, toss gently with a fork until dough just comes together. Add more water 1 teaspoon at a time if dry — dough should hold when squeezed but not be wet or sticky.
- 3
Chill
Gather dough into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).
- 4
Roll and blind-bake
Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 11–12 inch circle for a single 9–10 inch pie or divide for two 8-inch rounds. Fit into a buttered 9/10-inch deep-dish pie pan, trim and crimp edges. Chill crust in pan 15 minutes. Line crust with parchment and fill with pie weights or dried beans. Bake 20 minutes, remove weights and parchment, and bake an additional 8–12 minutes until golden and fully baked. Cool on a rack.
Lemon curd filling
- 5
Prepare ingredients
In a medium bowl whisk together 3 whole eggs, 2 egg yolks, and 1 cup granulated sugar until smooth and slightly combined.
- 6
Cook curd
In a heavy-bottomed saucepan, combine the egg-sugar mix, 3/4 cup fresh lemon juice, and 2 tablespoons finely grated lemon zest. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. The mixture will thicken gradually; do not let it boil. Cook until it reaches a custard-like consistency and coats the back of the spoon, about 8–12 minutes.
- 7
Finish with butter
Remove pan from heat. Whisk in the 10 tablespoons room-temperature butter a tablespoon at a time, ensuring each piece melts and the curd becomes glossy and smooth. Stir in 1/4 teaspoon salt. Taste and strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest if desired.
- 8
Cool
Cover curd surface with plastic wrap to prevent skinning and chill until cooled and slightly thickened, about 1–2 hours. The curd will firm up further once chilled.
Assemble pie
- 9
Fill crust
When crust is cool and curd is chilled but still spreadable, spoon curd into the baked crust and smooth the top with an offset spatula. Fill to about 1/8 inch below rim.
- 10
Chill to set
Return assembled pie to refrigerator and chill at least 2 hours (preferably 3–4 hours) to fully set the curd so it slices cleanly.
Lemon glaze
- 11
Mix glaze
Whisk together 1 1/2 cups powdered sugar, 3 tablespoons fresh lemon juice, and 1 teaspoon finely grated lemon zest until smooth. If glaze is too thin, stir in up to 1/2 teaspoon cornstarch dissolved in a little lemon juice to thicken. Adjust lemon juice or powdered sugar to achieve a pourable but not runny consistency.
- 12
Glaze pie
Once curd has set, spoon or drizzle glaze over the center of the pie and gently spread to the edges, leaving a thin rim of exposed crust if desired. Allow glaze to set at room temperature about 15–20 minutes or in refrigerator 10 minutes.
Finish & garnish
- 13
Garnish
Sprinkle 1 tablespoon fresh lemon zest over the glazed pie. Arrange 4 optional thin lemon slices on top for decoration. Dust lightly with 1 teaspoon confectioners' sugar if desired.
- 14
Serve & store
Slice with a sharp knife dipped in hot water and wiped dry for clean slices. Serve chilled or at cool room temperature. Store covered in refrigerator up to 4–5 days; glaze may weep slightly over time.