Bake for 65-75 minutes. After one hour, Cover the outer edges of the crust with aluminum foil to prevent over-browning. We want the crust to be golden brown once it’s finished.
Remove the creamy lemon pie from the oven once the center is slightly jiggly and the edges are puffed. Allow it to cool completely on a wire rack. Use a rubber spatula or offset spatula to spread the lemon curd over the top of the pie. Chill for 1-2 hours in the refrigerator.
Top with whipped cream or Cool Whip, slice, and serve!