Citrus, cranberry and cream pie.

Inspired by an assortment of donated citrus, a sunny Sunday afternoon,
and a hankering for something tart but delicate.

Citrus and cranberries

For the pastry
250 g plain flour
125 g butter
1/3 cup caster sugar
1 egg yolk
1 tbsp cold water

For the curd
2/3 cup citrus juice (I used 1 ruby grapefruit, 2 limes and 2 lemons)
The zest from all the citrus
2 eggs
10 tbsp icing mixture
2 tsp cornflour

To assemble
Handful of dried cranberries (whole, not halved)
125 mls (1/2 cup) whipping cream

  1. Whip up a batch of never-fail shortcrust recipe, then add a ring of dried cranberries around the edge:
    Crust and cranberries
  2. While the crust is cooling, leave the oven on at 200° C and whip up a batch of butterless lime-and-ginger curd. (I skipped the ginger this time.)
    Carefully pour the curd into the pie shell, trying not to displace the cranberries too much.
    Curd and cranberries
  3. Stick the pie in the oven and bake for about 15 minutes, just to set the filling a little extra. (The curd will set fine at room temperature if you don’t have time to bake/cool it again.)
  4. Just before serving (when everything is fully cooled), whip the 125 mls of cream and cover the top of the pie from edge to edge.
    Citrus cream pie
  5. Serve after dinner on a Sunday night, with good friends, a glass of sparkling wine and a few hours of uncontrollable laughter.

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