Easy Lemon Curd Pie (2024)

Published: May 28, 2022Updated: May 10, 2024Author: Amy

Sweet and tart and incredibly fantastic, this easy Lemon Curd Pie is the perfect summer treat. And so easy forming its own top crust as it bakes.

If you love citrus pies, don’t miss our easy key lime pie – it’s sweet, tangy, and silky smooth. Only requiring 6 ingredients and no bake!

Easy Lemon Pie Recipe

My readers sort of attacked me last year when I didn’t post anything on National Pie Day – all in good fun, of course – but honestly, how can I blame them? So this year I made certain not to make that mistake again, sharing five pies. HELLO.

One of them is this Lemon Curd Pie. And it’s amazing. It’s like my favorite sweet lemon curd with a crust. And crazy easy. If you love lemon desserts, you will love this pie with lemon curd! It’sthe perfect summer treat, but can certainly be enjoyed all year round.

Is Lemon Curd the Same as Lemon Pie Filling?

Lemon curd and lemon pie filling are very similar, but are different in texture. Lemon pie filling in typically thickened with cornstarch and usually doesn’t contain butter. Whereas, lemon curd does have butter and a lot of lemon juice and zest, which results in a smoother feel and stronger lemon flavor.

Ingredients Needed

Here’s what you’ll need to make this easy pie recipe:
(Scroll below to the printable recipe card for details and measurements.)

• Lemons – Our star ingredient. You’ll be using the juice and zest.
• Granulated sugar – For sweetness.
• Eggs – To bind the filling.
• Vanilla – For flavor.
• Flour – This helps the filling set properly.
• Kosher salt – To enhance the other flavors.
• Unsalted butter – This adds moisture and richness. I use unsalted, so the filling isn’t overly salty.
• Pie crust – This lemon pie calls for a 9-inch pie crust. You can use a homemade pie crust (par baked) or a store-bought one.

How to Make Pie with Lemon Curd

There are only a 3 simple steps to make this easy lemon pie. Here’s a brief summary:
(Scroll below to the printable recipe card for details and measurements.)

1. Make the filling. Combine the sugar, lemon juice, lemon zest, eggs, flour, salt, melted butter, and vanilla, until thoroughly incorporated and smooth.
2. Bake. Pour the filling into the pie shell and bake until the top is set.
3. Cool, then chill. Remove from the oven and let cool completely. Then place in the refrigerator for at least 2 hours to fully set. Cut into slices and serve!

Tips for Success

• Don’t let the crust burn. Keep an eye on the crust as it bakes and cover it with foil if it starts to brown too quickly, or use acrust protector– I love mine!
• Allow to cool completely. It’s critical that the pie cools completely before chilling.
• Chill for several hours. Allow the pie to chill for at least 4 hours before slicing. Cooling completely and chilling for several hours ensures the filling solidifies properly.

Proper Storage

This pie is best eaten the same day, but will keep in the refrigerator, covered, up to 3 days. Because this pie doesn’t have a meringue top, it also freezes well, tightly covered in plastic wrap and again in foil for up to 2 months. Thaw overnight in the fridge.

More Lemon Dessert Recipes:

• Lemon Pound Cake
• Lemon Bars
• Easy Lemon Trifle
• Lemon Tart

More Pie Recipes:

• No Bake Key Lime Pie
• Easy Strawberry Pie
• No Bake Peanut Butter Pie
• Easy Chocolate Pie
• Easy Coconut Pie

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!