Lemon Curd Pie

5 from 3 votes

If you're a lemon lover, this no-bake Lemon Curd Pie is the perfect dessert for you! The crust is made with sweet golden sandwich cookies and melted butter which is then filled with a deliciously creamy and tart eggless lemon curd! It's super simple to make and only requires a handful of ingredients. Best yet, this lemon pie is no-bake, gluten free, nut free, eggless and can easily be dairy free (vegan)!

Prep Time30

Chill Time8

Total Time8 30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: slices

Calories: 510kcal

Author: Lee

Ingredients

For the Pie Crust

28 vanilla sandwich cookies
6 tablespoons unsalted butter or vegan baking stick

For the Eggless Lemon Curd

1 cup granulated sugar
4 rounded tablespoons cornstarch
¼ teaspoon kosher salt
4 tablespoons lemon zest (from about 4 medium lemons)
1 ⅓ cups fresh squeezed lemon juice (from about 7 medium lemons)
2 ½ cups milk
6 pinches turmeric (optional for color)
6 tablespoons unsalted butter or vegan baking stick

US Customary - Metric

Instructions

For the Pie Crust

Lightly grease a 9 inch pie dish with butter or a vegan baking stick. Set aside.
Place 28 vanilla sandwich cookies (345 grams) in a zip top bag and seal it shut.
Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.
In a microwave safe medium bowl, melt 6 tablespoons unsalted butter or vegan baking stick in 20 seconds increments until completely melted.
Pour the melted butter into the crushed cookies and stir with a spatula to combine.
Pour the mixture into the lightly greased 9 inch pie dish and press into the bottom and up the sides.
I find using the flat bottom of a measuring cup really works well to shape the crust.
Pop in the freezer while making the lemon curd.

For the Eggless Lemon Curd

Wash and dry all 7 lemons. Take a zester and zest 4 lemons.
There should be 4 unpacked tablespoons of zest. If there is not, zest another lemon.
Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
Take the 7 lemons, cut them in half and juice them. Make sure to remove any seeds if they get in the juice. Set aside.
There should be 1 ⅓ cups of lemon jucie.
Add the 1 cup granulated sugar, 4 rounded tablespoons cornstarch (52 grams), ¼ teaspoon kosher salt to a medium pan and whisk to combine.
Whisk in the 4 tablespoons lemon zest, 1 ⅓ cups lemon juice and 2.5 cups milk.
Set pan over medium heat. Whisking the entire time, add the 6 pinches of turmeric if desired and bring the curd to a boil.
Once boiling, continue to whisk and boil for two minutes. Then immediately remove from the heat and stir in the 6 tablespoons butter.
Pour the lemon curd through a mesh colander into a heat safe bowl.
This will get all the lemon zest chunks out so the curd will be silky smooth.
Take the pie crust out of the freezer.
Using a spatula, pour the lemon curd into the pie crust. Then spread it around so it is an even layer.
Let it sit at room temperature until it is no longer super hot. Once it has cooled a bit, pop in the fridge overnight or for at least 8 hours.
The filling needs at least 8 hours to solidify prior to serving.

Video

Notes

Vegan: Use vegan golden sandwich cookies, vegan baking sticks, vegan sugar and a non-dairy milk.

Storing: Keep any extra no-bake lemon pie slices in an airtight container in the fridge for up to two days. Or, keep the slices in the pie dish and wrap the top with aluminum foil before popping in the fridge. I do not recommend freezing this pie.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition