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Active Time:25 minsChill Time:4 hrsTotal Time:5 hrs 50 minsServings:12Jump to Nutrition Facts
Active Time:25 minsChill Time:4 hrsTotal Time:5 hrs 50 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Chill Time:4 hrs
Chill Time:
4 hrs
Total Time:5 hrs 50 mins
Total Time:
5 hrs 50 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust½cupunsalted butter, at room temperature½cupgranulated sugar½teaspoonvanilla extract1largeegg yolk1½cupswhite whole-wheat flour½teaspoonsaltLemon Curd Filling3largeeggs3largeegg yolks½cupgranulated sugar3tablespoonslemon zestplus3/4cuplemon juice (from4lemons)½cupunsalted butter, cut into cubes1tablespoonconfectioners' sugar
Cook Mode(Keep screen awake)
Ingredients
Crust
½cupunsalted butter, at room temperature
½cupgranulated sugar
½teaspoonvanilla extract
1largeegg yolk
1½cupswhite whole-wheat flour
½teaspoonsalt
Lemon Curd Filling
3largeeggs
3largeegg yolks
3tablespoonslemon zestplus3/4cuplemon juice (from4lemons)
½cupunsalted butter, cut into cubes
1tablespoonconfectioners' sugar
DirectionsTo prepare crust: Preheat oven to 350°F. Beat 1/2 cup butter, granulated sugar and vanilla in a medium bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add 1 egg yolk and beat on low speed just until combined, about 10 seconds. Add flour and salt and beat on medium-low speed until the mixture resembles fine sand, about 2 minutes. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze, uncovered, until firm, about 20 minutes.Using a fork, prick holes all over the pie crust to prevent air bubbles. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack, about 45 minutes.Meanwhile, prepare lemon curd filling: Whisk eggs, egg yolks, sugar, lemon zest, lemon juice and butter together in a large saucepan over medium heat. Cook, stirring constantly with a rubber spatula, until the mixture is thickened and an instant-read thermometer registers 160°F, about 8 minutes. (The mixture should coat the back of a wooden spoon.)Pour the lemon mixture through a fine-mesh strainer into the crust; spread in even layer. Press a piece of plastic wrap directly on the surface of the warm curd to prevent a skin from forming. Refrigerate until firm, at least 4 hours or up to 12 hours. Remove and discard plastic wrap. Dust with confectioners' sugar before serving.TipsEquipment:9-inch deep-dish pie panOriginally appeared: EatingWell.com, October 2020
Directions
To prepare crust: Preheat oven to 350°F. Beat 1/2 cup butter, granulated sugar and vanilla in a medium bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add 1 egg yolk and beat on low speed just until combined, about 10 seconds. Add flour and salt and beat on medium-low speed until the mixture resembles fine sand, about 2 minutes. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze, uncovered, until firm, about 20 minutes.Using a fork, prick holes all over the pie crust to prevent air bubbles. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack, about 45 minutes.Meanwhile, prepare lemon curd filling: Whisk eggs, egg yolks, sugar, lemon zest, lemon juice and butter together in a large saucepan over medium heat. Cook, stirring constantly with a rubber spatula, until the mixture is thickened and an instant-read thermometer registers 160°F, about 8 minutes. (The mixture should coat the back of a wooden spoon.)Pour the lemon mixture through a fine-mesh strainer into the crust; spread in even layer. Press a piece of plastic wrap directly on the surface of the warm curd to prevent a skin from forming. Refrigerate until firm, at least 4 hours or up to 12 hours. Remove and discard plastic wrap. Dust with confectioners' sugar before serving.TipsEquipment:9-inch deep-dish pie pan
To prepare crust: Preheat oven to 350°F. Beat 1/2 cup butter, granulated sugar and vanilla in a medium bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add 1 egg yolk and beat on low speed just until combined, about 10 seconds. Add flour and salt and beat on medium-low speed until the mixture resembles fine sand, about 2 minutes. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze, uncovered, until firm, about 20 minutes.
Using a fork, prick holes all over the pie crust to prevent air bubbles. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack, about 45 minutes.
Meanwhile, prepare lemon curd filling: Whisk eggs, egg yolks, sugar, lemon zest, lemon juice and butter together in a large saucepan over medium heat. Cook, stirring constantly with a rubber spatula, until the mixture is thickened and an instant-read thermometer registers 160°F, about 8 minutes. (The mixture should coat the back of a wooden spoon.)
Pour the lemon mixture through a fine-mesh strainer into the crust; spread in even layer. Press a piece of plastic wrap directly on the surface of the warm curd to prevent a skin from forming. Refrigerate until firm, at least 4 hours or up to 12 hours. Remove and discard plastic wrap. Dust with confectioners' sugar before serving.
Tips
Equipment:9-inch deep-dish pie pan
Originally appeared: EatingWell.com, October 2020
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Nutrition Facts(per serving)295Calories19gFat30gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
