Lemon Curd Pie with Spelt Flour Recipe
This lemon curd pie is easy for even beginners to make from scratch. This lemon pie recipe can easily become a “no bake” recipe if you already have a pre-made pie shell. Just put in your lemon curd and chill for an hour.
The Lemon Curd
To make the lemon curd pie filling, check out this recipe for an egg yolk lemon curd. For a vegan alternative, check out this recipe instead. I used pre-made lemon curd for mine instead of making my own. However, lemon curd is pretty easy to make on your own.
You can freeze this recipe to use later if you’d like, just wrap in aluminum foil and make sure your pie remains upright. Wait until your pie is at room temperature before placing in the freezer.
This pie dough is simple and manageable to work with. You don’t need a rolling pin. Simply spread out the dough with your clean hands around the pan. You may opt to use a fork on the edges of the crust to make ingredients as well.
The butter should be diced into small pieces. Don’t bother trying to incorporate all the butter. The butter in the dough should stay diced, at least for the most part.
In the recipe, I added ginger to the crust. Ginger pairs very well with lemon, and it helps to bring a more savory taste to the crust. The other added flavors, such as vanilla or lemon flavoring, are delicious, but not required.
Spelt has a great texture for making pie with. I prefer it to conventional wheat for pie-making. Spelt makes a fantastic crust, which is why it’s great for pizza recipes as well.
Spelt is a type of ancient grain. It was the same staple grain entire Roman armies marched on. This grain contains less gluten than modern wheats, so people with light gluten-sensitivities may opt to try spelt instead.
If you don’t have spelt, replacing it with any light grain will turn out just fine!
Duck fat is a baker’s best kept secret! These duck fat crusts make the best flaky pie crust textures.
I learned about duck fat originally when learning about vitamin K2. Duck fat is one of the food that ranks the highest in this vitamin. An important vitamin many people seem to lack. Check out this article to learn more.
Duck fat can be replaced easily with butter in the equivalent amount.
Lemon Curd Pie with Spelt Flour
- 2 Medium bowls
- Measuring equipment
- 9 inch pan
- Oven mitt
- 2 cups lemon curd
- 1⅓ cup spelt flour
- ½ cup diced cold butter
- 4 tbsp water
- 4 tsp duck fat
- 2 tsp sugar
- ½ tsp ginger powder (optional)
- 1 tsp vanilla extract (optional)
- ¼ tsp lemon flavoring (optional)
- Dice butter.
- Mix butter, duck fat, vanilla extract, and lemon flavoring in one bowl.
- In a separate bowl, mix all powders together.
- Mix ingredients together with a spoon until coarse and clumpy.
- Add your water until it forms a proper dough.
- Using your hands, spread out the dough around the pan, making a cohesive bottom and crust.
- (Optional) You may use a fork along the edges of the dough.
- Bake in oven for 20-25 minutes at 375.
- Remove from oven, add two cups of lemon curd to the pie.
- Place pan in the fridge for at least 30 minutes, preferably an hour.
- Serve chilled.