The Ritual Master For this particular pie, I used ready made pastry, so I will give you the recipe of my lemon curd that you could also serve in small classes topped with some raspberries and whipped cream.
Ingredients :
150ml lemon juice
zest of one lemon
150gr sugar
3 eggs
1 tbsp corn starch
75gr room temperature butter
Heat up the lemon juice and zest until it comes to boil.
Mix the eggs with the sugar and corn starch, then gradually add in the hot lemon juice and transfer back into the pan.
Heat on medium, mixing constantly, until it gets to a cream consistency.
Let it cool off for 20 minutes then add in the butter and whisk well.
Pour it over your pre-cooked pie crust, or in small jars.
Delish !
