This is for a shallow pie crust. I have deep 9 in pie dish, when doubled filled up only half way. As for cooking until super thick, not necessary the curd will thicken when it cools. Using milk instead of water (as mentioned in the comments) in my opinion tones down the lemon a little, so does vanilla but makes it a tiny bit more creamy. I know because when I made the second batch I tried it with milk instead of water. I ended up combining the two batches to fill the pie dish more. Overall nice flavor and texture and ideal for a small pie.
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This is for a shallow pie crust. I have deep 9 in pie dish, when doubled filled up only half...