"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