Lisa's Southern Kitchen

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Instructions:

• 1 Store Brought Pie Crust

Lemon Curd Filling

• 3 Eggs

• 3 Egg Yolks

• 1/3 cup Granulated Sugar

• 1 tbsp. Confectioner’s Sugar

• 3 tbsp. Fresh Lemon Juice from one lemon

• 2/4 cup Fresh Lemon Juice from one lemon

• 1/2 cup Unsalted Butter, cut into cubes

Instructions:

1. In a saucepan over med high heat add in egg, egg yolk, sugar, lemon zest, lemon juice and butter, stir occasionally while cooking until is thickened.
2. Pour lemon mixture into a fine mesh strainer into the pie crust and cover with plastic wrap.
3. Refrigerator pie for 4 hours or overnight. Serve.