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Pinenut And Lemon Curd Pie

Pinenut And Lemon Curd Pie

Sensationally lemony and heavenly smooth and creamy. This is a wonderful dessert to enjoy with a wee glass of warm Galliano!


Lemon Curd Filling

  • 1 cup cream
  • 1¼ cups caster sugar
  • 8 eggs
  • grated rind 4-6 lemons
  • ¼ cup Galliano (optional)


  • 2½ cups flour
  • 1 tblsp baking powder
  • 150 grams butter
  • ½ cup caster sugar
  • 1 egg
  • 3-4 tblsp cold water
  • milk to glaze
  • 1 cup pinenuts


  1. Make the lemon curd. Beat all the ingredients in a microwave proof bowl and then microwave on a medium power for about 10-15 minutes, stirring regularly until the mixture is very thick. Do not cook on high or you will scramble the eggs. Allow to cool then refrigerate until very cold.
  2. Put the flour, baking powder, butter and caster sugar into a food processor and process until it forms crumbs. Pulse in the egg and sufficient water to form small moist balls of dough. Turn out and bring together.
  3. Roll out 2/3 of the dough large enough to line the base and sides of a 23-24cm deep-sided metal flan tin. Pour in the lemon curd filling.
  4. Roll out the remaining dough large enough to cover the pie. Press the edges together to seal. Brush with milk to glaze and sprinkle over the pinenuts.
  5. Bake at 180ºC for 45 minutes until the pie is golden. Cool completely and then refrigerate for 4 hours or overnight before serving. Remove from the fridge one hour before serving. Serve dusted with icing sugar if wished.

Cooks Tips

The lemon curd filling can be made 1-2 days in advance. Keep refrigerated.

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