Tart lemon curd with a sugary cookie crust. Makes two 5 inch pies or one 10 inch.
Sugar Cooke Pie Crust (I am not a fan of pastry crusts with sweet pies, but you can substitute one here)
1 stick of butter
1/4 cup sugar
1 egg yolk
1 cup flour
1/4 teaspoon salt
Lemon Curd Filling
1 1/2 cups sugar
1 stick unsalted butter, softened
4 large eggs
1/8 teaspoon salt
Step 1: Preparing the Crust
1. Cream the butter, sugar, and egg yolk in a bowl.
2. Slowing mix in the flour to form a crumbly mixture.
3. Press into a greased pie dish and poke with a fork to prevent bubbles. Use a pie shield or tin foil to avoid the overly browned edges you see in the photos.
4. Bake at 400 degrees F until golden brown, about 10 minutes. Allow to cool.