Read my message: If you're making a lemon curd pie, you don't have to bake
> the whole thing,
>
> > > If you're making a lemon curd pie, you don't have to bake the whole > thing,
> > > you just pre-bake the crust and put a sheet of plastic wrap on the curd > and
> > > it won't form crust.
> >
> > Ah, I like that one! But what kind of plastic? I had just ssumed any
> > plastic would not survive a 170C oven.
> >
> > Regards, NT
I'm curious. How long did it take the group to figure out that this is a troll?
It isnt. I want to make lemon curd pie without all the extra mucking about with giant double boilers and all that. And I want to make it with eggs so the protein content is higher. And I want to make it enormous so that the work input per serving is minimised.
You can make lemon curd without a double boiler. It's quicker and as you point out, more convenient... once you get the hang of it. Stir it constantly over a low flame and watch it closely.
Don't take it personally. There's a lot of crazies on usenet.
I was searching for an easier way to do it some while ago, and tried the oat approach: the result is good, and very close to the traditional egg version. Perhaps its more curdish than curd :)
Thanks for all your help - I'm clearer on the possible approaches to this.
Pies like this *generally* aren't baked with the custard. Blind bake the crust and cook the custard separately. On custard pies I have bakes, there's never been a crust. A skin maybe, but not a crust...it's firmer, but not hard. Without the exact recipe, it's hard to determine the problem, however.
How large of a pie are you intending to bake? What exactly is the recipe? How much sugar is in the curd? What do you consider set? IMO, it's set when you can slice a piece of pie and serve it and it is soft enough to enjoy, yet firm enough to hold it's shape for the most part. I certainly don't want it the texture of jell-o or knox blocks! Curd, like custard, thickens and sets upon cooling, therefore it is not only conceivable, it is just factual that it will be pourable/spreadable while still hot, and thick enough to hold it's shape when sliced upon cooling, provided you make the curd properly. Pour it into the prebaked pie shell(s) immediately after cooking, and cool in the crust. Don't refrigerate until it reaches room temp if you plan to chill it. A sheet of plastic wrap or waxed paper placed over the surface will prevent any skin from forming.
pineapple juice, eggs, lemon juice and rind, and I think I'll add some cream cheese too. And perhaps a very very little oat powder. I can go find the quantities if necessary.
Just the pineapple juice, no more sugar than that. No sugar in the pastry.
Tough question. basically I need the pie to survive cutting into squares, freezing, thawing and serving. So I think it has to be significantly firmer than traditional curd, but I'll rein back on the eggs as far as I dare.
I'm gonna try to cook the curd in the crust just once, because if it goes well its so much less work/time, and thats an important part of this project.
I've decided to put overlapping sheets of oiled paper on top to stop crusting but still enable me to slide a knife in to test it. I'll cook it as little as I dare. So this isnt exactly going to be curd, but I'm trying to get as close to it as possible.
If the results are poor I may just go the way everyone else suggests, and make curd on the ring and pour it into a prebaked crust. I just would much rather avoid the extra time if I can, so am wiling to experiment a bit. I know I'll get a lemon pie out of it, what I dont know is whether I can make the lemon filling soft. It may well just set solid. Cutting back on the eggs and adding a very little oat powder should help achieve a softer result.
Thanks for help with this project, NT
PS if theres anything I can easily decorate this with I'm open to suggestions. I havent really tackled the decoration side yet - I'm only interested in quick easy and cheap decoration though :) Tried pastry strips in other savoury recipes but they either sank or looked c--p.
So just how much extra work are you going to do to save yourself extra work, NT?
Save time by sprinkling grated wax crayons over the top of the hot curd before baking. The heat of the oven will melt them AND the wax will help to prevent that surface crust from forming.
InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.