Lisa's Southern Kitchen

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Ingredients:

Lemon Curd Filling:

• 1/2 cup Fresh Lemon Juice from one lemon

• 2 tbsp. Fresh Lemon Zest from one lemon

• 1 cup Granulated Sugar

• 3 tbsp. Heavy Cream

• 1/2 cup Butter, softened

• 2 Eggs

• 4 Yolks

Crust:

• 1 1/2 cup Self Rising Flour

• 2/4 cup Powdered Sugar

• 1/2 tsp. Salt

• 1 tsp. Vanilla Extract

• 1 tbsp. Heavy Cream

• 1 Egg Yolk

• 1 stick of Unsalted Butter

Instructions:

Lemon Curd Filling:

1. In a saucepan over med high heat, add in 1 1/2 water and bring to simmer.
2. In a bowl add in the egg yolk, eggs and sugar, salt. Add in the lemon juice and lemon zest, butter. Pour in the heavy cream.
3. Place the bowl onto the saucepan of boiling water and cook while stirring occasionally for 8 minutes.
4. Now take lemon curd off the saucepan and drain it with a mesh strainer into another bowl.

Crust:

1. In a food processor add in 1 egg yolk, heavy cream and vanilla extract, whisk with a fork to well combine.
2. Add in the flour, sugar and salt into food processor fitted with the blade attachment. Pulse until combined.
3. Now add in the butter in the flour mixture and pulse again about 15 minutes.
4. Add in egg mixture and process for about 25 minutes until dough form.
5. Transfer the dough to parchment paper sheet and shape dough into a disc and roll the dough out with a rolling pin about 11 inch round and 1/8 inch thick.
6. Transfer the dough into a pie crust tart pan and use a fork to press it onto sides of the crust. Freeze the crust tart for about 30 minutes.
7. Place the crust on a baking sheet and place parchment paper onto the crust and fill with pie weights.
8. Bake for 35 minutes until light golden brown and let crust tart cool for 10 minutes.
9. Pour in the lemon curd filling into crust tart and bake for 15 minutes until center is jiggles slightly. Let it cool completely before serving