Pie Fillings and Curds

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Chief Longwind Of The North

Aug 26, 2004
Curds and fillings

Key lime pie filling/Curd:
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought

Combine the key lime juice, zest, and sweetened condensed milk in a sauce poit over medium heat. Bring to a simmer. Beat egg yolks until smooth. While that is heating, Pour half of pot contents into te beaten yolks while whisking vigorously. Reduce heat to lowest setting. Whisk yolk mixture back into the pot, stirring until it Starts to thicken. Pour into a graham cracker crust for key lime pie.

Lemon Meringue pie Filling:

Prepare the remaining recipes in the same fashion as for the key lime filling. When the curd begins to thicken, pour into clean mason jars, and refrigerate. The curd will get firmer as it chills.
5*large*egg yolks*(use the whites in the meringue below)
• 1*and 1/3 cups (320ml)*water
• 1 cup*(200g)*granulated sugar
• 1/3 cup*(38g)*cornstarch
• 1/4 teaspoon*salt
• 1/2 cup*(120ml) fresh*lemon juice
• 1 Tablespoon*lemon zest
• 2 Tablespoons*(28g)*unsalted butter, softened to*room temperature

Lemon Curd:
4*large*egg yolks* @ room temp
• 2/3 cup*(134g)*granulated sugar
• 1 Tablespoon*lemon zest*(about*1*lemon)
• 1/3 cup*(80ml) fresh*lemon juice*(about*2–3*lemons)
• 1/8 teaspoon*salt
• 6 Tablespoons*(86g)*room temperature, unsalted butter,*

Citrus Curd
This curd works with grapefruit juice, orange juice, lime, evan rhubarb. These can be used as a spread on croissants, English Muffins, in thumbprint cookies, or even as a pie filling, or to go with a trifle.

4*large*egg yolks* @ room temp
• 2/3 cup*(134g)*granulated sugar
• 1 Tablespoon* zest*
• 1/3 cup*(80ml) fresh*citrus juice*(
• /8 teaspoon*salt
• 6 Tablespoons*(86g)*room temperature, unsalted butter,*

Seeeeya; chief Longwind of the North
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