"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>