Grease a 9” shallow pie pan with cooking spray. Spread with a paper towel so it’s just a thin
layer.

To make the crust, combine all the ingredients in a medium bowl and mix together well
with a rubber spatula. The mixture should look moist and like cookie dough.

Transfer crust mixture to the prepared pie pan and press onto the bottom and sides of
the pan using your hands. Optionally, trim the top edges of the crust that may overhang
the pan so it looks neat.

Set in the fridge to chill while making the lemon curd.

To make the lemon curd filling, whisk all the ingredients together in a large glass
microwave safe bowl. Microwave for 1 minute at a time, whisk vigorously for 20-30
seconds in between each increment, until the filling has thickened but is still pourable. It
should take about 5-6 minutes total.

Pour the warm lemon curd filling into the chilled crust and spread into an even layer.

Set in the freezer to chill for 15 minutes (no longer). Then, refrigerate for at least 3 hours
before slicing and serving.

Sprinkle extra confectioners sugar as garnish.