Lemon Curd Pie with Meringue

"Delicious Lemon Curd Pie with Meringue"
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Learn to make the perfect Lemon Curd Pie as seen on Season 16 of Bravo Top Chef in Kentucky! 

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  • Recipe Card
Prep time 40mins
Cook time 30mins
Serves or Makes: 8-10

Recipe Card

For Tart Shell


  • 1 egg, yolk
  • 2 tablespoons buttermilk, or cold water
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons finely ground almond flour
  • 1 tablespoon granulated sugar
  • pinch of salt
  • 8 tablespoons cold unsalted butter, cut into cubes

Lemon Curd


  • 4 egg, yolks
  • 1/2 cup sugar
  • 3 large lemons, zested
  • 1/3 cup fresh lemon juice
  • 6 tablespoons unsalted butter, at room temperature

For the Meringue


  • 3/4 cup caster sugar
  • 2 1/2 tablespoons water
  • 2 egg whites


  • Step 1

    For Tart Shell - In a small bowl, combine the egg yolk, buttermilk, and vanilla extract. Set aside.

  • Step 2

    In the bowl of a food processor add both flours, sugar and salt. Pulse for a few seconds. Add butter and pulse for about 10 seconds until the butter is incorporated into the flour and is the size of peas. Add the buttermilk mixture and pulse until the dough just comes together. Gather the dough into a ball, wrap in plastic wrap and refrigerate for at least an hour (or throw it in the freezer and freeze for up to a month).

  • Step 3

    On a well-floured surface, roll out the round of dough into a 12" circle, about 1/8" thick. Using your rolling pin, carefully transfer dough to tart pan and press the dough into the tart pan. Place the pan into the refrigerator for at least an hour.

  • Step 4

    Pre-heat oven to 350° F.

  • Step 5

    Blind bake the pie crust by covering with tin foil, filling with pie weights and baking for about 15 minutes. Carefully remove the pie weights and cook for another 5 t o7 minutes or until golden brown.

  • Step 6

    Let crust cool to room temperature. Makes enough dough for 1 - 9”– 10” tart.

  • Step 7

    For Lemon Curd - Set up a double boiler by placing a heat safe bowl over a pot of simmering water. Make sure the water is not touching the bottom of the bowl. Add the egg yolks, sugar, lemon juice and lemon zest to the bowl and whisk until smooth. Continue whisking constantly for about 10 minutes, or until the mixture thickens. Remove from heat and stir in the butter 1 tablespoon at a time until well combined.

  • Step 8

    Let cool, then place in the refrigerator for at least 2 hours before using.

  • Step 9

    To make the meringue - add the sugar and water to a pan and place over medium heat. Meanwhile place the egg whites in a stand mixer and whisk on a medium low speed.

  • Step 10

    Allow the sugar to heat to 244F, by this point the egg whites should be foamy and thickened

  • Step 11

    Slowly pour the sugar syrup onto the egg whites while whisking on high speed. Once you've added all of the syrup, whisk for 7 mins.

  • Step 12

    Spread the meringue on top of the lemon curd pie and swirl with an offset spatula. Toast with a blow torch and serve.