1. Add the flour, salt, and cold butter in small pieces to a large bowl and mix. Cut the butter with a pastry blender into pea-size pieces. Add two tablespoons of cold water to the bowl and rub everything between your fingers until the dough starts coming together. Add some more water if the dough won’t stick together. You should work quick, so the dough does not get too warm. Wrap in plastic wrap and place in the fridge for at least 30 minutes.

 

2. Preheat the oven to 390°F (200°C). Lightly grease a 9 inches (23cm) pie dish. Roll out the dough on a floured surface slightly larger than the pie dish, transfer to the form and press to the bottom and sides. Fold excess dough under on the sides (or cut off) and form a nice crust. Line with a piece of baking parchment and fill the pie dish with baking beans. Blind bake for about 10 minutes. Reduce the heat of the oven to 375°F (190°C). Remove the paper and baking beans and bake another 4-5 minutes, then take out and let cool down a bit. Keep the oven on.

 

3. Mix the cream cheese, sour cream (Schmand), sugar, eggs, vanilla extract, lemon juice, and lemon zest in a large bowl until well combined. Pour the filling into the pre-baked crust and bake for 25-30 minutes or until the filling is set around the edges, but the center is still a bit wobbly when you move the pie dish. Take out of the oven and let cool down completely.

 

4. As soon as the pie has cooled completely, spread the lemon curd on top and place in the fridge for at least 4 hours, better overnight. Before serving top with some whipped cream if you like and decorate with some lemon slices (optional).