Lemon curd and a pie filling they both are used interchangeably. Lemon curd is smoother in the texture and more intense in the flavours. Whereas lemon pie filling is thickened using cornstarch. Many times lemon pie filling is used as an eggless version of lemon curd. I am sharing with you here both the versions.
Lemon curd is made using egg yolks lemon juice, zest of lemons and sugar this is cooked on a double boiler continuous whisking whole time until the mix starts to thicken. in the end, we add the butter to make the texture smooth. Because it has egg yolk, it ends up in beautiful bright yellow colour.
Whereas when making lemon pie filling we need to add food colour to the mix.
Flavour wise these both are spot on! It’s lemony, bright, sweet and buttery!
Texture wise smooth, creamy and velvety!
If you don’t own a zester, just remove the yellow skin of the lemons with a sharp knife. Be careful not to use any of the white skin underneath the yellow, as it will make the curd bitter. Then chop it into very tiny bits.
Lemon filling pie
3/4 cups of sugar
1/3 cup of fresh lemon juice +lemon zest
4 tablespoons of butter
2 tablespoons of cornstarch
1/4th cup of water
2 tablespoons of condensed milk
Dissolve the cornstarch into the water. Keep aside. Rub the lemon zest with 1 teaspoon sugar for a few minutes until it becomes paste-like.
Heat together this zest-sugar mixture, sugar, juice and butter in a saucepan. Bring to a boil and boil while stirring for 4-5 minutes. Mix in the dissolved cornstarch and simmer for 3-4 minutes. It will thicken. Take off heat, pour into a bowl and stir in condensed milk.
Cover with cling wrap touching the surface of the curd, cool for 15 minutes and then chill for 2 hours or longer.
3 egg yolks
3/4 cup of granulated white sugar
1/3 cup of fresh lemon juice + lemon zest
4 tablespoons of butter
In a stainless steel bowl placed over a saucepan of simmering water (double boiler), whisk together the egg yolks, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling) until the mixture becomes thick.
This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.
The lemon curd will continue to thicken as it cools. Cover with a cling wrap touching the top surface of lemon curd to prevent the skin to form. You can refrigerate for up to a week.