Step 1

Preheat the oven to 350°F.

Step 2

In a large mixing bowl, beat together sugar, eggs, lemon zest, and lemon oil. Add in the milk and continue whisking until thoroughly combined.

Step 3

Pour the pie filling into a 9-inch deep dish unbaked pie crust. If you do not have a deep dish pie crust, you may not use all of the filling. Do not overfill the pie crust.

Step 4

Bake for 65 to 70 minutes, covering the crust after an hour with aluminum foil to prevent over-browning.

Step 5

Remove the pie from the oven when the outer edges have puffed slightly, and the center is slightly jiggly. The pie may seem too jiggly to be done, but it will set after cooling and chilling.

Step 6

Allow the pie to cool completely. Gently spread the lemon curd to cover the top of the pie and then chill in the refrigerator for 1 to 2 additional hours.

Step 7

Slice, top with whipped cream dollops, and serve.