Comments on: Pi Day (3.14)- Meyer Lemon Curd Pie w/an Espresso Ganache

By: White on Rice Couple

White on Rice Couple — Tue, 16 Mar 2010 17:27:29 +0000

Thanks for the great feedback. We love this pie crust too. Your sweet version sounds like a great adaption. Thanks for sharing.

T & D

By: renée

renée — Tue, 16 Mar 2010 17:18:22 +0000

hi there… I am new to your website, stumbling upon it via tastespotting.com… Although I was looking for a Meyer lemon tart recipe, it was your pie crust recipe that stopped me in my tracks…

I am big fan of using lard in pie crusts but find an all lard version not as flavourful as a lard/butter mix… I have been on a mission to find one that hits all the right notes (flavour and flakiness) but my experiments have resulted in crusts that were too fragile, too rich and so on…

I decided to give your recipe a go and pair it with the Pierre Herme’s most extraordinary lemon cream (see here http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html)...

the result was FANTASTIC and your crust is now my go to crust when I want to incorporate lard into my tart/pie crusts… the crust was really easy to work with… although it shrunk quite a bit when I blind baked it, it ended up being the perfect size for the amount of filling the aforementioned lemon cream recipe yielded… I have learned though to push the dough up the sides of my tart pan to make up for the shrinkage…

one thing I did change: I did a “sweet” version where I added a tablespoon of sugar and used 1 tsp of salt — this is the version I used for the lemon cream tart… I used the version you published with only salt as the crust for a smoked white fish pot pie — which was exceptional (both the filling and the crust!)…

also, wanted to mention, I do really like the sound of your Meyer lemon filling recipe combined with the espresso ganache but I didn’t have enough eggs or lemons to fulfill your recipe as is, so will plan to try yours in the future…

in the mean time, thanks much for the pie crust recipe!

By: Savor

Savor — Fri, 27 Mar 2009 22:19:49 +0000

This is amazing! I hope that you are gloing to submit this for the meyer lemon roundup! http://savorthethyme.blogspot.com

By: Sophie

Sophie — Fri, 27 Mar 2009 08:51:07 +0000

Hello, I just stumbeled onto your beatiful blog & I am glad that I did!! Also, I am on a lemon curd wave,…
This dessert looks stunning!!!

By: Mary

Mary — Sun, 22 Mar 2009 07:21:06 +0000

Made this pie tonight! We somehow didn’t have any pie tins, so I made it in a square pyrex dish. I also couldn’t find lard, and used crisco. Crust tasted great, and was quite flaky!! The lemon filling was super tasty.

So glad you liked it. The lemon curd has become a “go to” for our desserts. You can even serve it in a glass w/ whipped cream for a quick throw together. And we love that pie crust. Enjoy! -WORC

By: White on Rice Couple

White on Rice Couple — Fri, 20 Mar 2009 05:03:52 +0000

Tiina – Thanks!

Rachael – If we find a no-bake crust, we’ll pass it on to you. Thanks for the compliments. We feel honored.

Shannon – It was quite tasty. All gone now!

lis – and kishu mandarins, grapefruit, dragonfruit, figs, persimmons, asian pears, pomegranates, kaffir limes, kumquats, calamansi limes, star fruit…. Bwahahahaha!

MsGourmet – I almost did! But we had guests to serve. Next time.

Nurit – All gone. Gonna hafta make a new one.

Thanks again for visiting, everyone. Todd.

By: Nurit - 1 family. friendly. food.

Nurit - 1 family. friendly. food. — Fri, 20 Mar 2009 02:47:19 +0000

oh, this looks like something I want NOW.

By: MsGourmet

MsGourmet — Thu, 19 Mar 2009 12:22:08 +0000

What a stunning pie – it has that ‘I want to plunge my face into it’ kind of appeal about it.

By: lis

lis — Wed, 18 Mar 2009 14:49:24 +0000

that pie looks delicious. and meyer lemons (and limes, and tangerines, and. . . ) in your own garden–so jealous!

By: Shannon

Shannon — Tue, 17 Mar 2009 20:57:13 +0000

I would give almost anything to taste that!