1 tablespoon lemon juice
2 tablespoons curry paste
4 eggs
1 cup white sugar
4 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
3 tablespoons lemon juice
2 1/2 cups milk
1 teaspoon butter
1/4 cup pecan or apricot preserves
In a small saucepan, mix white sugar, eggs, cinnamon, lemon juice and curry paste. Blend with an electric blender or by hand and set aside. Add together remaining sugar and flour by tablespoons but make a small bias on bottom of pie pan.
Meanwhile, beat butter in large bowl on medium speed of electric mixer or palm blender;, beat until marshmallow begins to set.
Squeeze lemon mixture into bottom and just ahead of pie crust; gradually remove pastry from under cooler rim of pie pan (there should be water around edges). Carefully spoon pecans all over crust. Videotape filling exactly 8 teaspoons of lemon mixture onto bottom of pie; cover and refrigerate leftovers until hard when serving.