Vox Humana wrote:

You have already been given an effective method. I never bake lemon pies
made with curd. Curd is made on the range top and poured into a baked pie
shell, then refrigerated. You can only make curd so viscous. Heating it
beyond about 180 will scramble the eggs.

Not true. I've gone well past 180 F many times, measuring carefully. Rose Levy
Berenbaum in "The Pie and Pastry Bible" recommends a final temperature of
185 F. You can even go a few degrees higher than that without damaging
it if you're careful.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" wrote in message
om...
Vox Humana wrote:

You have already been given an effective method. I never bake lemon
pies
made with curd. Curd is made on the range top and poured into a baked
pie
shell, then refrigerated. You can only make curd so viscous. Heating
it
beyond about 180 will scramble the eggs.

Not true. I've gone well past 180 F many times, measuring carefully. Rose
Levy
Berenbaum in "The Pie and Pastry Bible" recommends a final temperature of
185 F. You can even go a few degrees higher than that without damaging
it if you're careful.


Notice the word "about."

"MOM PEAGRAM" wrote:
Read my message: If you're making a lemon curd pie, you don't have to
bake
the whole thing,

"N. Thornton" wrote in message
om...
"MOM PEAGRAM" wrote in message
. ..
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?

"Pennyaline" wrote in
message ...
"MOM PEAGRAM" wrote:
Read my message: If you're making a lemon curd pie, you don't have to
bake
the whole thing,

"N. Thornton" wrote in message
om...
"MOM PEAGRAM" wrote in message
. ..
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?

I have to admit that I didn't realize until the bitter end.

"Vox Humana" wrote:
Pennyaline wrote:
I'm curious. How long did it take the group to figure out that this is a
troll?

I have to admit that I didn't realize until the bitter end.

Nor did I. Shame on us. We still let 'em slip by us, after all these years.

"Pennyaline" wrote in message ...

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.

Is that hard to understand?


Regards, NT

N. Thornton wrote:

"Pennyaline" wrote in message ...


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.

Is that hard to understand?

Don't take it personally. There's a lot of crazies on usenet.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" wrote in message
m...
N. Thornton wrote:

"Pennyaline" wrote in
message ...


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.

Is that hard to understand?

Don't take it personally. There's a lot of crazies on usenet.

As far as I'm concerned, Curd is juice, rind, butter, and eggs. Once you
start putting in things like oatmeal and potato starch you don't have curd.

"Vox Humana" wrote in message ...
"Reg" wrote in message
m...
N. Thornton wrote:
"Pennyaline" wrote in
message ...

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.

ah, thanks, thats a possibility.


As far as I'm concerned, Curd is juice, rind, butter, and eggs. Once you
start putting in things like oatmeal and potato starch you don't have curd.

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.


Regards, NT

"N. Thornton" wrote in message
m...
Hi


Baking an open top pie produces a hard top surface. For the next one I
need a soft moist surface, no crusting. Its a basic question, but how
do I achieve this?

Its going to be lemon curd pie, lemon juice and peel in pineapple
juice set with eggs, in a pastry bottm and sides. An its going to be
irresistible. But how do I prevent that crust?

Pies like this have been taking 1hr 15 mins at 170C, and theyre about
1.7" deep.


Thanks, NT

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.

kimberly

"N. Thornton" wrote in message
om...
"Vox Humana" wrote in message
.. .
"N. Thornton" wrote in message
m...
Hi


Baking an open top pie produces a hard top surface. For the next one I
need a soft moist surface, no crusting. Its a basic question, but how
do I achieve this?

Its going to be lemon curd pie, lemon juice and peel in pineapple
juice set with eggs, in a pastry bottm and sides. An its going to be
irresistible. But how do I prevent that crust?

Pies like this have been taking 1hr 15 mins at 170C, and theyre about
1.7" deep.

Blind bake the crust. Make the lemon curd on the range top. Fill the
crust. Refrigerate.


ok... thinking this though. I want to get the curd to set, as I intend
to cut the pie into 30 servings and be able to handle them. I was
going to use enough egg to achieve this, to make the curd set. Now
with this much egg, if I make it on the ring it will set in the pan,
and I'll be turning lumps into the pie crust.

OTOH if I heat it up but dont cook it any further it wont set in the
pie case.

This is going to be a large pie, not just a lil 9" er, and I guess I'm
not seeing how what you suggest would quite work.

I'dlove to findly imagine that turning the curd into a hot pie crust
would set it, but given that previous pies all took 1hr 15mins at 170C
to set them, I think thats very unlikely.

I would use a starch set, it works well with lemon curd, but I really
dont think thats going to be at all rigid enough for a pie cut into
squares and handled.


Thanks, NT

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.


kimberly

"Nexis" wrote in message news:eTQbc.70251$1I5.8208@fed1read01...
"N. Thornton" wrote in message
om...
"Vox Humana" wrote in message
.. .

Baking an open top pie produces a hard top surface. For the next one I
need a soft moist surface, no crusting. Its a basic question, but how
do I achieve this?

Its going to be lemon curd pie, lemon juice and peel in pineapple
juice set with eggs, in a pastry bottm and sides. An its going to be
irresistible. But how do I prevent that crust?

Pies like this have been taking 1hr 15 mins at 170C, and theyre about
1.7" deep.

Blind bake the crust. Make the lemon curd on the range top. Fill the
crust. Refrigerate.

ok... thinking this though. I want to get the curd to set, as I intend
to cut the pie into 30 servings and be able to handle them. I was
going to use enough egg to achieve this, to make the curd set. Now
with this much egg, if I make it on the ring it will set in the pan,
and I'll be turning lumps into the pie crust.

OTOH if I heat it up but dont cook it any further it wont set in the
pie case.

This is going to be a large pie, not just a lil 9" er, and I guess I'm
not seeing how what you suggest would quite work.

I'dlove to findly imagine that turning the curd into a hot pie crust
would set it, but given that previous pies all took 1hr 15mins at 170C
to set them, I think thats very unlikely.

I would use a starch set, it works well with lemon curd, but I really
dont think thats going to be at all rigid enough for a pie cut into
squares and handled.


Hi... I'll middle post this one

How large of a pie are you intending to bake?

16" x 13" x 1.7"

What exactly is the recipe?

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.

How much sugar is in the curd?

Just the pineapple juice, no more sugar than that. No sugar in the
pastry.

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!

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.


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.


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.

Cheers!

"N. Thornton" wrote once again:
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.

So just how much extra work are you going to do to save yourself extra work,
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.

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.

it might not taste good, but hey, when one is aiming for *quick, easy and
cheap,* that's what one has to expect

"N. Thornton" wrote in message
om...
SNIP
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.

Cheers!

What about candied lemon peels?

kimberly

"Nexis" wrote in message news:dF1cc.70787$1I5.36028@fed1read01...
"N. Thornton" wrote in message
om...
SNIP
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.


What about candied lemon peels?


Aha, yes. Or even orange, they can go on after cooking.

Thanks, NT