"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.
>
>

What might work is to add gelatin to the finished hot curd.