Pistachio Crusted Lemon Curd Pie

My birthday is coming up next week and I decided to treat myself to one of my favorite desserts:  Lemon Bars.  After doing some research to try to adapt a recipe to be sugar and dairy free, I settled on a loose version of this one:  http://www.bojongourmet.com/2012/04/meyer-lemon-semolina-bars.html from The Bonjon Gourmet.  Except when I say a "loose version" I mean it really turned out to be only the lemon curd basics that I used.  So here's what turned out to be my

 Pistachio Crusted Lemon Curd Pie.  

                                                                               

Press the crust mixture onto bottom of skillet pushing up on sides to form crust. Cook on stove top over low heat until crust firms up and browns slightly.

     When your custard has cooked and thickened, remove from heat and add in the cornstarch, whisking quickly to incorporate the starch in smoothly and thicken custard even more.  Then pour the custard through a stainer to remove any lumps or egg pieces from the custard, draining strained custard over baked pie crust.                    Decorating hint:  If you ever need "powdered sugar" but only have regular white sugar, you can easily make powdered by blending white sugar in a coffee grinder for a few minutes to form 'powdered'

This pie can be made in a regular pie plate. .  Bake the crust in an oven at 300 for 10 minutes until it browns lightly. 


Cool the crust before pouring in lemon custard mixture.  Freeze thoroughly before serving.


I keep this frozen cut into slices.  The lemon flavor is very strong and tastes best with powdered sugar sprinkled on top.  Small pieces will do, it's very tart!

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