A delicious lemon pie

Actually, I went overboard with the lemon. It was acidic— even sour— because one of the lemons was bad. I felt a little frustrated because the texture of the lemon curd was spectacular, exquisite, creamy, and almost like manjar. This was my second time making it, and the first time, the curd wasn’t as creamy—maybe because I overcooked it back then. But now, it was sensational… well, at least the texture was. The taste? Not so much.

The pie crust was also crunchy, well-cooked, with great color and flavor. My sister only ate the crust, haha. As for me, I ate the filling too because I don’t like wasting food. And honestly, it wasn’t that bad. But you have to be someone who enjoys tangy and acidic flavors (which, luckily, I am).

Technical Notes

I made a full batch using 300 grams of flour. First, I baked it a ciegas (blind-baked it) with aluminum foil and corn on top to prevent it from puffing up. I baked it for 30 minutes, then took it out of the oven, removed the weights, and put it back in for another 30 minutes.

Once out of the oven, I let it cool down before pouring in the curd filling. Then, I baked it for another 30 minutes—no more, no less. Almost forgot! I let the dough rest in the freezer for 40 minutes to firm up and become more manageable when rolling it out and lining the mold. I didn’t use water, just an egg and regular sugar.

For the curd, I used four egg yolks, one whole egg, a can of condensed milk, and a lot of lemon juice—which, as it turns out, was a bad idea. I poured the filling over the crust while straining it to remove any egg yolk residue.

Pdta: Lo tengo que hacer de nuevo, you know, la tercera es la vencida. I have to make it again, you know, third time’s a charm.