Friday, July 4, 2014

4th of July with Lemon Pie



How did it get to be the fourth already?  I feel like I am just getting used to this warm weather and now we are partway through the summer.  I know it's late notice, but here is a quick no bake pie to take to your BBQ tonight.  Or just to eat yourself :)  You can make this with store bought lemon curd to make it even easier, the store I was at did not have any, so I whipped up some homemade lemon curd.



4th of July Lemon Pie


  • 1- 9 inch pie shell (I bought a frozen one and baked according to package directions)
  • 2 cups lemon curd
  • 1- 8 ounce container Cool Whip
  • 1/2 pint blueberries
  • 1/2 pint raspberries

If you are making your own lemon curd, do that 2 hours ahead and refrigerate.  I was running tight on time so I froze the curd for 10 minutes and then put it in the fridge for an hour.  Reserve 1/2 cup Cool Whip for stars.  Fold lemon curd and Cool Whip together.  Smooth into pie shell.  Decorate the top with blueberries, raspberries and Cool Whip stars (I used the Wilton 1M Tip for the stars).

Lemon Curd adapted slightly from Martha Stewart Cupcakes


  • 8 egg yolks
  • 2 full eggs
  • 2 cups sugar
  • 2/3 cups lemon juice (I like to use Real Lemon bottled lemon juice because I am lazy and don't like to squeeze lemons)
  • 1 teaspoon vanilla extract
  • Grated zest of 2 lemons


In a medium large saucepan mix together sugar and egg yolks.  Add in lemon juice and cook over medium heat until thick and coats the back of the spoon.  Do not let it boil if you can help it, it will make the eggs in the curd curdle.  Remove from heat.  Strain the curd through a mesh strainer.  Stir in vanilla and lemon zest.  Cover with plastic wrap pressed directly onto the curd.  Refrigerate for at least 2 hours or overnight.

1 comment:

  1. Oh what a gorgeous summer pie! Love the sound of it!
    I hope you had a lovely Fourth! xxx

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