1 teaspoon vanilla extract
FOR THE LEMON CURD
3 eggs
½ cup lemon juice
1 cup sugar
¼ cup lemon zest (about 2 lemons)
6 tablespoons unsalted butter, cubed
Pinch of coarse salt
INSTRUCTIONS
MAKE THE LEMON CURD
In a medium sauce pan over low heat, whisk together butter, sugar, lemon juice, zest and salt until combined.
Add eggs one at a time, whisking until fully mixed each time.
Cook over low heat about 8-9 minutes, whisking frequently, until somewhat thickened. Remove from heat and cool completely. Chill in the fridge until ready to use.
MAKE THE PIE DOUGH
Preheat the oven to 375˚F.
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