Lemon Curd and Raspberry Pielets

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Preparation info

  • Difficulty

    Medium

  • Serves

    12

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 425°F/220°C
Baking Time 15 to 18 minutes

I adore these little pies. A layer of intense lemon curd filling is enhanced by a luxurious topping of lemon curd whipped cream. This is a great company dish, since the lemon curd stabilizes the whipped cream for as long as six hours at room temperature; the pielets can also be made the day ahead and refrigerated.

Ingredients

Fresh Raspberry Topping

VOLUME WEIGHT
fresh raspberries 3 cups 12 ounces 340 grams

Special Equipment

Twelve 4¼ by 1 inch pie plates | A 7 inch diameter bowl or round cardboard template | A baking sheet | Twelve small cup-style coffee filters or pieces of pleated parchment to be filled with beans or rice as weights (spray the bottoms lightly with nonstick cooking spray) | Twelve foil rings to protect the edges of the crusts

Method

Make the Cookie Tart Dough

See recipe.

Roll the Dough

Remove the larger disc of dough from the refrigerator. If necessary, let it sit for about 10 minutes, or until it is malleable enough to roll.

On a floured pastry cloth, pastry mat, or between two sheets of lightly floured plastic wrap, roll the dough into a ⅛ inch thick disc or oval. Lift the dough from time to time as you are rolling and add flour as necessary to keep it from sticking. Before measuring and cutting the dough, make sure to lift it from the surface to allow it to shrink in so that it doesn’t retract when set in the pie plates. Use the inverted 7 inch bowl or template and a sharp knife to cut several 7 inch discs of dough. Stack the remaining dough scraps and reroll the dough to cut a total of 6 discs. Add the scraps to the remaining dough for the second batch.

Line the Pie Plates

Transfer each disc of dough to a pie plate, easing it into place. Use a small sharp knife to trim the excess dough flush to the edge of the pie plate. If the dough softens, refrigerate it for a few minutes before making the border. Use a fork to crimp the border.

Chill the Pie Shells

Cover the pie plates with plastic wrap and refrigerate them for a minimum of 30 minutes or up to 3 days. Repeat rolling, cutting, and lining the pie plates with the second batch of dough.

Preheat the Oven

Thirty minutes or longer before baking, set an oven rack at the lowest level. Preheat the oven to 425°F/220°C.

Bake the Pie Shells

Place six of the pie plates on the baking sheet.

Line the plates with the coffee filters or parchment and fill them three-quarters full with beans or rice to weight them, pushing the weights up against the sides.

Set the baking sheet with the pie plates in the oven. Bake for 10 minutes. Lift out the filters with the weights. Place the foil rings on top of the pie shells to protect the edges from overbrowning and continue baking for 5 to 8 minutes more. If the dough starts to puff in places, press it down quickly with your fingertips or the back of a spoon. Bake until pale gold.

Cool the Pie Shells

Remove the pie plates, still on the baking sheet, to a wire rack. If any holes have formed, seal them with a little egg white and return the pan to the oven for 30 seconds for the egg white to set and become opaque. Alternatively, seal the hole or holes with a little melted white chocolate and chill or let it set at room temperature before adding the filling. Bake the remaining 6 pie shells.

The unbaked pie shells can be stored refrigerated for up to 3 days or frozen for 3 months. The baked pie shells will keep at room temperature in an airtight container for 2 days.

Make the Lemon Curd Filling

See recipe.

Fill the Pie Shells

Pour about ¼ cup/2.6 ounces/75 grams of the hot lemon curd into each pie shell, filling it about ¼ inch thick. Set the pielets on the baking sheets and refrigerate for 45 minutes to 1 hour, until set. Remove them to room temperature.

Make the Lemon Curd Whipped Cream

See recipe.

Compose the Pielets

Up to 6 hours before serving, spoon about ¼ cup/1.4 ounces/40 grams of the whipped cream onto the lemon curd in each pielet. Use a small offset spatula to smooth the surface, ending with a small dollop in the center.

Garnish the Pielets

Choose the most attractive raspberries and place them side by side against the edge of the crust to form a ring.

Store

Refrigerated, 2 days. Do not freeze, because the flavor will be less vibrant.

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