When you first see a pie like this one, it’s hard to know what’s under the surface. It’s certainly not what you’d expect. Crack beneath the crackly sugary top crust and you find a velvety lemon curd that you’ll wish you could spoon out of the entire pie just for yourself. Sweet and tart, gooey and crunchy, this pie needs nothing else. This is a lemon-meringue pie without the meringue. Who needs it when you get this creme-brulee-like crust on top?
Recipe: Vanilla Cookie Crust
- About 26 Nilla wafer type cookies
- 1/4 cup melted butter
- 1 tbs sugar
- Crush the cookies in a food processor, or in a zip top bag with something heavy until they reach the desired consistency. As you can see below, I left mine fairly large. Traditionally you would crush them into a finer sand.
- Mix in the butter and sugar.
- Press the mixture into a greased pie plate. If you have a smaller pie plate or cake pan, you can use that to help press it in evenly. Just place the smaller plate on top of the crumbs in the larger plate and press it along the edges.
Recipe: Lemon Curd Pie with Vanilla Wafer Crust
- Â½ cup milk
- grated zest of 2 lemons
- juice of 2 lemons
- Â¼ cup melted butter
- 1 Tbsp flour
- 1 Tbsp corn meal
- 2 cups sugar
- 4 eggs
- 1/2 tsp salt
- Preheat oven to 375 degrees F.
- Combine vanilla wafer crumbs, butter and sugar, and press into greased pie plate. Make sure to press out crumbs to make an even thickness of crust all around, and up the sides of the plate. Chill crust until filling is made.
- In a small mixing bowl, whisk together milk, lemon zest/juice and butter.
- In an electric mixer bowl, combine flour, corn meal, sugar, eggs and salt. Beat until well blended. Gradually beat in lemon mixture.
- Pour into pie plate. Bake for 40-45 minutes, or until top of pie filling looks slightly golden and crisp.
Serve warm or chilled, with a nice glass of water to cut the intensity of all that lemon.