Lemon Curd Pie from Sunrise of La Jolla, CA

Sunrise Senior Living  |  March 14, 2014

This delicious confection’s recipe was taught, and given, to the dining services coordinator at Sunrise of La Jolla by his first pastry teacher. The dish has great personal meaning, as he perfected it after many tries to find the correct technique, temperature and timing. In perfecting this recipe, he gained the confidence to cook anything and it put him on the path to being a culinary professional at Sunrise. He has since served this fresh and versatile recipe at every stop on his culinary career, to rave reviews.

Want more delicious dishes inspired by Sunrise dining services coordinators? RSVP to a Taste of Sunrise event near you to experience Sunrise Signature Dining for yourself!

Lemon Curd Pie 
Serves 12


3 whole eggs
1 egg yolk
½ lb. granulated sugar
¼ lb. unsalted butter, cubed
6 T. fresh lemon juice
1 T. lemon zest
1 pie shell, fully baked
1 T. lemon zest

Candied Citrus Zest
2 lemons, limes or oranges
¾ c. water
Pinch of Salt
3 ¼ oz. granulated sugar
1 ½ oz. corn syrup
Granulated sugar as needed for storage

Instructions for Pie

  1. Whisk eggs, egg yolk, sugar, butter, juice and zest together in a large metal bowl. Place bowl over a pan of simmering water and cook, stirring frequently, until very thick, approximately 20-25 minutes.
  2. Strain mixture through a chinois, and then pour into pie shell while still warm.  Cover and chill completely until set.
  3. Slice pie into 8 even portions. Top with whipped cream and candied lemon zest before service.

Instructions for Candied Citrus Zest

  1. Wash the fruits.  With a sharp knife, cut large, thin pieces of the peel.  Remove as much of the white pith as possible.  Cut the pieces into long, thin julienne strips.
  2. Bring half of the water to a boil in a saucepan large enough to hold the rind.  Add the salt and rind and simmer for 2 minutes. Drain and reserve the rinds.
  3. Bring the remaining water, sugar and corn syrup to a boil.  Add the blanched citrus rinds and reduce heat to a low simmer.  Cook the rinds for 15-20 minutes until they are tender and translucent.  
  4. Rinds may be stored in syrup in the refrigerator or drained on a screen and cooled, then sprinkled with granulated sugar and stored in an airtight container.