LEMON CURD PIE

Summer time β˜€οΈπŸ–β›° calls for a fresh, fruity treat πŸ˜‹ and if it’s super easy to make, completely no-oven bake, even better πŸ˜‰

Grab a few ingredients and get ready to enjoy this delicious LEMON CURD PIE with a fresh touch of raspberries and coconut πŸ‹β€οΈπŸ₯₯

#Instaecipe (baking tin 20 cm)

Start with melting 125 gr of butter and blending 225 gr of Digestives cookies. Mix the two ingredients and put the mixture at the bottom and on the sides of a cake tin, previously covered with baking paper. Use a spoon to make the butter-cookie dough flat. Put the cake-base in the fridge for at least 15 minutes.

In the meantime, prepare the lemon curd. Mix 4 egg yolks, 80gr lemon juice and 80 gr sugar, and cook the mixture in low heat, while stirring. Once nicely yellow and creamy, remove the mixture from the stove and add 80gr butter. Stir until the butter is completely melted. Once ready, pour the curd in a bowl and cover immediately with transparent film.

When the curd is set and cold, pour it on the top of the cookie base. Store the pie in the fridge for the night or at least 4 hours before serving.
Final decorations with some fresh raspberries, coconut rasp and whip cream. Enjoy it 🍹

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