Nothing says summer like lemon curd and fresh summer berries! I used blueberries in this recipe but raspberries and blackberries also work well! This pie was featured at my Pie Party!
For the crust combine the following ingredients in food processor and spit dough into two and roll.
1 1/2 cups confectioners sugar
9 Tb butter
pinch of salt
1 3/4 cup flour
Butter 2 eight inch tart pans and push dough into shells. Poke holes into dough with fork to allow steam to escape during baking. Bake at 350 F for fifteen minutes. Let cool.
For the curd:
3 large eggs
1/3 cup sugar
grated zest of 1 lemon
1/2 cup strained fresh lemon juice
6 Tbs unsalted butter cut into small pieces
In a medium stainless-steel saucepan, whisk eggs, sugar and zest until light in colour. Add lemon juice and butter. Cook, whisking, over medium heat until the butter is melted. Then whisk constantly until the mixture is thickened and simmer gently for a few seconds. Using a spatula, scrape the filling into a medium mesh sieve over a bowl and strain the filling into a bowl. Pour curd into cooled pie shell and place in fridge to set. Before serving decorate pie with fresh berries.