This very, very lemony pie was a quick, spring-y dessert for Easter Sunday. It comes together so easily and with ingredients that I usually have in the pantry, so I'm sure I will be making it a few more times this spring and summer. The berries really sweeten up the tartness of the lemon, so next time I will probably cover the whole pie with berries.
Lemon Curd Pie
Adapted from Gourmet, May 2008
7 (5"X2 1/2" graham crackers, broken into small pieces
3/4 cup almonds
1/4 cup sugar
1/2 stick unsalted butter, melted
3-6 large lemons (depends on how much juice they make)
3/4 cup granulated sugar
2 tsp. cornstarch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter, cut into 1/2-inch cubes
2 tbs. fruity olive oil
-Preheat oven to 350 degrees with rack in middle. Butter a 9 inch pie plate.
-Pulse almonds in a food processor until finely chopped. Add graham crackers and sugar and pulse until they are a fine crumb.
-Transfer crumb mixture to a bowl and mix with melted butter.
-Press crumb mixture evenly onto bottom and side of pie plate.
-Bake until lightly browned, 8 to 10 minutes. Cool completely.
- Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
-Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
-Remove from heat and whisk in butter and oil until smooth.
-Pour the lemon curd into the pie crust. Top with berries and serve with fresh whipped cream.