Lemon Curd Pie

It was a birthday request from Justin -- and one of my own favorites. Lemon curd, whipped cream, pastry, chocolate -- you know you want some.....

 

Start by making a pie crust (yes, you can use a pre-prepared one but I bet it won't be as good.) I follow a standard recipe (1 1/2 c. flour, 1/4 tsp. salt,  1/2 c. Crisco. 4-5 TB. cold water. I substituted vodka for the water, having read that this made for a flakier crust, and it worked quite well.) 

Bake the empty crust at 425 for 15 minutes ot till the edges begin to brown. Remove from oven, sprinkle with semi-sweet chocolate drops, return to oven for five more minutes. When you take it back out, the chocolate will be soft. Take a knife and spread chocolate to cover the bottom 0f the crust. Set aside to cool.

For the lemon curd, you'll need a double boiler (or a large and a medium sauce pan.) Also, the grated zest of two large lemons, 6-7 tablespoons lemon juice, 1/4 pound of butter, 1 cup sugar, and 4 eggs. (No, this isn't health food.)

Put the zest, lemon juice, butter, and sugar in the top of the double boiler over simmering water. Don't let the water boil. Stir now and then till the butter melts and the sugar dissolves.

In a mixing bowl, beat the eggs till thoroughly blended.  Stirring constantly, spoon a little of the hot lemon mixture into the eggs.  Add a little more and when it's well blended, pour the egg mixture into the double boiler, still stirring. Continue to cook over simmering water till the curd thickens (10- 20 minutes.)

Remove from heat and let cool.

When the curd is thoroughly cool, pour into the chocolate-coated pastry shell.  Top with whipped cream (I used a cup of heavy cream, a tsp. of vanilla, and a tiny bit of sugar, maybe  
a teaspoon.)
 


Shave some bitter-sweet chocolate on top . . . Chill for a few hours to let the curd firm up a bit.  

The chocolate on the pastry will harden and you'll need a firm hand and maybe a serrated knife to cut the pie. 

Very tart, very sweet, very satisfying.