N. Thornton wrote:

> 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.

Lemon curd can be as firm as you want it. The more you cook it, the more
the eggs set up. Do you have an instant read thermo? Cook it to 190 F
and see what happens. You can cut it with a knife once it cools and sets
up.

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