---
title: Lemon Curd
description: This lemon meringue pie is sure to impress your guests. With a crisp buttery shortcrust pastry, tart fresh lemon curd filling, and the most perfect Italian meringue topping
note: I used zest of 3 small lemons and juice from 7 small lemons (organic and unwaxed). Roll the lemons on the countertop, zest, and then juice the lemons. When zesting, remove only the top, bright yellow layer - the white pith is quite bitter.
image: /img/creme-citron.jpg
source: https://addictedtodates.com/vegan-lemon-meringue-pie/
time required: 5 hours 10 minutes
servings: 12
tags:
  - Sucré 🍨
  - Citron 🍋
course: Dessert
---

Add @lemon zest{3%tablespoons}, @lemon juice{250%ml}(freshly squeezed), @soy milk{300%ml}(or almond milk or oat milk), @granulated sugar{300%g}, @cornstarch{50%g}(cornflour), @sea salt{¼%teaspoon}, and @ground turmeric{¼ teaspoon}(optional) to a high-speed blender and blitz until smooth. 

Transfer the mixture to a #saucepan{} and cook over medium heat for around ~{5%minutes}, whilst stirring continuously. The mixture is ready when it is thick and coats the back of your spatula. Remove from the heat.

Add the @butter{100%g}(cold cubed) to a #large mixing bowl{} and pour the warm lemon curd on top. Whisk until fully combined and the mixture is smooth and silky.

Let the filling cool for about ~{20-30%minutes}, and whisk it every ~{5%minutes} or so to prevent a skin from forming on the surface. Then pour the curd into the cooled pastry shell and refrigerate for at least ~{4%hours} or until set (preferably overnight).