Doesn’t this pie look yummy? I can tell you, it definetly was!
Actually the reason I made this pie was, that I hade 8 left-over egg-yolks from making italian-meringue buttercream and didn’t know what to do with them.
So let’s get to the recipe, which is quite simple.
1. First of all I made the dough for the pie crust using half of the recipe “The Trick to a Perfectly Baked Pie Shell – Kitchen Conundrums with Thomas Joseph” on Youtube: https://www.youtube.com/watch?v=USBB8u-fuQA&feature=youtu.be
2. Second, to use up my egg-yolks, I made 1 batch of Lemon Curd also found on the same baking channel on Youtube: “How to Make a One-Pot Lemon Curd – Kitchen Conundrums with Thomas Joseph“. https://youtu.be/fWydMU-CI-M
As I was running out of time (as always) I simply put the lemon curd into the fridge to cool down a little and then transferred it into the freezer to cool completely and to set a little.
Both recipes just worked perfectly.
To assemble the pie, I just evenly spread the lemon curd into the pie crust, sprinkled a handful of blueberries in the center spooned on dollops of whipped cream and finished it off with some lemon slices.
Tip: Do NOT bang the pie on the kitchen counter in an attempt to get the lemon curd more evenly distributed (as I did L). It will break the pie crust…. (fortunately it just broke in one corner…)
PS: Sorry for the not-so great photo…as I already mentioned I am always in a hurry when I am baking for family and friends. I really enjoy to be able to have time for all the finishing touches and details when I work as a food stylist. But when baking at home…there is constantly something else to do, I have to get ready for the party I am baking for, someone needs lunch cooked in between (I am not calling any names…. 😉 ) and sometimes there just isn’t enough time shoot a great photo before everything is eaten J