that“The Food Police” tell you that you shouldn’t be eating and loving it.
This beautifully rich Lemon Curd Pie I watched her make is a taste delight...so give it a go.
I received some beautiful lemons and had to use them.
Late winter in NZ…pretty yes?
To make the shortbread crust
Heat oven to 175C /350F
½ cup sugar
250 gms butter
2 cups flour
½ tsp salt
In your food processor blend the butter and sugar just to mix. Not too much
Sift the flour and salt and add to the processor and pulse till it forms a ball
Remove and press into a 9” x12” pan with your fingers and chill for at least 30 mins
Bake for about 15 mins.
Meanwhile put together the lemon curd
6 eggs
3 cups sugar
2 tbs lemon zest
1 cup lemon juice
1 cup flour sifted.
Whisk together eggs and sugar till combined
Add lemon zest
Add lemon juice stir and
Fold in flour.
Pour over pastry and bake 30- 35 minutes till set.
Cool in tin on a rack.
The curd is still beautifully gooey I put it in the fridge when cooled
just to chill it down before slicing.
Cut into squares as big as you dare!!!
I think it may need a little whipped cream to cut down the richness!!!
But that's up to you.
It is very rich but so yummy.
Dust with icing sugar and feed your soul.
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