Lemon Curd Pie

For the dough, quickly knead the dry ingredients with the cold butter into a ball, wrap in plastic and chill for 1 hour in the refrigerator. Roll the dough out and place in the greased springform pan. Trim around the edges. Place parchment paper over the dough and hold in place with pie weights or dry beans. Place in the oven at 200°C (approximately 400°F) for about 10 min, until golden. Remove paper and weights or beans, and allow to cool completely. 

For the filling, stir the egg yolks with the corn starch, cream, vanilla extract and 50 grams (1/2 cup) of powdered sugar in a double boiler until smooth and frothy. Whisk in lemon juice and zest. Beat the egg whites until stiff, and sprinkle in the remaining sugar. Pour the mixture into the pie crust and bake at 150°C (approximately 300°F) on the middle rack for about 25 minutes. Remove from oven. Mix a little powdered sugar with lemon juice until smooth, and brush over the pie.