Fresh Fruit and Lemon Curd Pie
Over the weekend, we ventured to Eckert's Orchard for blackberry picking! The ripe ones nearly fell right into the palm of your hand as you peeked underneath the leafy vines. Summer, stained our fingers shades of purple.
Blackberries remind me summer vacation. We rode our bikes around the lake, only stopping to pick the wild blackberries and raspberries at the bottom of the hill. Blackberries also make my mouth water for fresh fruit tarts filled with lemon curd. Mmmmmmm... lemon curd. Lemon curd can be made ahead of time (keeps in the refrigerator for up to 2 weeks) and topped on French toast, filled in crepes, served as a fruit dip, layered in cakes, etc. Here, it's in a fresh fruit pie! To save time, you can either buy the lemon curd in the store or buy a pie shell from the store or both! I bought a deep dish pie shell and made the lemon curd. If you want extra, double the recipe. This recipe is just enough for the pie!
Lemon Curd
5 egg yolks (save the egg whites for an angel food cake or meringue cookies!)
1/2 cup granulated sugar
1/4 cup fresh lemon juice (about 3 lemons)
freshly grated zest of 3 lemons
6 tablespoons unsalted butter
Variety of fruit (I used blackberries, strawberries, and mandarin oranges)
Combine egg yolks and sugar in medium saucepan. Whisk vigorously until light yellow color, about 1 minute. Add lemon juice and zest, whisk another minute. Place over low to medium heat and cook, stirring constantly. Be careful not to let it become too hot or else you'll end up with scrambled eggs! It's done when the back of a spoon can be coated and a swipe of the finger leaves a clean line (about 10 minutes). Remove from heat and add butter 1 tablespoon at a time, stirring after each one until smooth. Let cool, stirring occasionally. Transfer to a sealed container and refrigerate until completely cool before using.
Meanwhile, prepare your pie shell as directed or make your own!
When pie shell is cool, spread lemon curd evenly over the bottom and arrange fruit on top. Serve at once or refrigerate up to an hour before serving.
Lemon Curd
5 egg yolks (save the egg whites for an angel food cake or meringue cookies!)
1/2 cup granulated sugar
1/4 cup fresh lemon juice (about 3 lemons)
freshly grated zest of 3 lemons
6 tablespoons unsalted butter
Variety of fruit (I used blackberries, strawberries, and mandarin oranges)
Combine egg yolks and sugar in medium saucepan. Whisk vigorously until light yellow color, about 1 minute. Add lemon juice and zest, whisk another minute. Place over low to medium heat and cook, stirring constantly. Be careful not to let it become too hot or else you'll end up with scrambled eggs! It's done when the back of a spoon can be coated and a swipe of the finger leaves a clean line (about 10 minutes). Remove from heat and add butter 1 tablespoon at a time, stirring after each one until smooth. Let cool, stirring occasionally. Transfer to a sealed container and refrigerate until completely cool before using.
Meanwhile, prepare your pie shell as directed or make your own!
When pie shell is cool, spread lemon curd evenly over the bottom and arrange fruit on top. Serve at once or refrigerate up to an hour before serving.
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| Sous Chef |
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