#EyesOnThePies February Pie: Black Bottom Lemon Curd
I haven’t given up on pies yet! February is a difficult month for me when it comes to after work activities, being a florist at Valentine’s Day and all. The first half of the month is spent basically working my ass off and the second half feels like a long term recuperation period. I have gotten almost no sewing done this month, but I have done a bit of knitting at knit nights with my gals! Anyways I didn’t have a particular reason to make my pie this month so I procrastinated making it for a long time. I finally bit the bullet a few days ago and made this lemon curd pie that looked really yummy in my Four and Twenty Blackbirds Pie book.
I have to admit I got a smidge too cocky with my second pie. I was like “I made one wonderful pie, I should just follow my instincts.” Well I was dumb as rocks. The premise of the pie is that it only has the bottom crust and it is lined with a bittersweet chocolate and there’s a lemon curd on top of that. I didn’t realize there was a whole section of the pie book about pre baking pies (aka there was a right and a wrong way to do it) so I just slapped that crust naked into the oven. BOY HOWDY did it shrivel up. I now have half the depth I originally had for a pie with two layers. Great! Turns out there’s these things called “pie weights” i’ll have to investigate.
Once I got past the thin pie issue I did okay until I left an oven mitt on a burner and almost burnt down our apartment. The ganache was actually pretty simple and as someone who has never made a lemon curd before I was pretty happy with my results. I wasn’t expecting much from the taste of the pie after I almost burnt the house down making it, but gosh darnit is it tasty. I’ve only made 2 pies but so far every pie I make feels like a “go-to” pie recipe.
Anyway I would argue that this pie, despite the struggles, was definitely a positive bake! Definitely a learning experience in the long run.