Inspired by an assortment of donated citrus, a sunny Sunday afternoon,
and a hankering for something tart but delicate.
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
10 tbsp icing mixture
2 tsp cornflour
Handful of dried cranberries (whole, not halved)
125 mls (1/2 cup) whipping cream
- Whip up a batch of never-fail shortcrust recipe, then add a ring of dried cranberries around the edge:
- 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.
- 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.)
- 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.
- Serve after dinner on a Sunday night, with good friends, a glass of sparkling wine and a few hours of uncontrollable laughter.