We all remember these pies from childhood—simple pastry shells filled with your favorite jam, preserve, or creamy lemon curd
Reprinted with permission from the publisher, Octopus Publishing, from Pie by Angela Boggiano. Mitchell Beazley 2013.
|10 oz sweet shortcrust pastry||1 1/4 sticks unsalted butter|
|2 eggs, beaten||grated zest and juice of 2 lemons|
|1 cup superfine sugar||red jam or preserve|
To make the lemon curd filling, place the beaten eggs in a saucepan, add the sugar, butter, lemon zest, and juice and stir over a gentle heat until the butter and sugar have melted. Continue to cook, stirring all the time, until the mixture thickens—this will take about 20 minutes. Make sure that the mixture doesn’t boil during this time as the eggs will curdle. Set aside to cool.
Pour the cooled lemon curd into clean, sterilized jelly jars and store in the refrigerator until required. It will keep for up to 3 weeks.
Preheat the oven to 400°F.
To make the pies, roll out the pastry on a lightly floured surface until it is about 1/ 8in/3mm thick. Cut out 12 disks of 3in/8cm diameter and place them on a baking sheet. Cut out a further 12 disks of the same size (you may have to reroll the pastry for this) and then use a heart- or star-shaped cutter (or whatever takes your fancy) to cut out a shape from the center of these disks. Place these on another baking sheet.
Place both sheets in the oven and bake for 8–12 minutes until the pastry is pale golden. Leave to cool on the sheet for a few minutes, then remove using a spatula and place on a rack to cool completely.
Spread half the disks with lemon curd and top with, for example, the star-shaped lids. Spread the other half with your favorite red jam and top with the remaining lids. Serve dusted with confectioner’s sugar.
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