American Pie Council

Lemon Drop Custard Pie

2006 First Place
Custard Category
Johnna Poulson

1 1/3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1/2 cup shortening
3-4 tablespoons cold water
Combine flour, sugar, and salt; cut in shortening until mixture resembles coarse meal.
Sprinkle cold water slowly over surface. Mix with fingers until dry ingredients are
moistened. Shape in to a ball and chill. Roll dough to 1/8" thickness. Place in pie plate.
Trim extra off edges. Dock bottom and sides of shell. Spray the bottom of another pie tin
with cooking spray and place it on top of the pastry shell. Invert pans and bake upside
down at 450 degrees for 10-12 minutes. Remove from oven and reduce heat to 350
degrees. Turn shell right side up and let sit 2-3 minutes before removing top pie tin.

2 cups half-and half
5 slightly beaten egg yolks
1/3 cup sugar
1 tsp. vanilla
1/8 tsp. salt
1/2 cups prepared lemon curd
1 cup whipping cream (whipped)

Lemon drop candies for garnish
In a heavy saucepan heat half-and-half over medium heat until bubbly. Remove from heat
and set aside. In a medium bowl combine egg yolks, sugar, vanilla, and salt. Beat with a
rotary beater until combined. Slowly whisk the hot half-and-half into the egg mixture.
Place partially baked pastry shell on the oven rack. Carefully pour filling into the pastry
shell. Bake at 350 for 40 minutes or until knife inserted near the center comes out clean.
Cool on wire rack. Refrigerate overnight. The next day, spoon lemon curd over the top of
the pie. Garnish edges with whipped cream and lemon drop candies.