Mandarin Lemon Curd Pie is a simple fruity pie that needs a little work to get all the mandarin segments cut out of the fruit.
When I was grocery shopping last Saturday, I saw the mandarins and knew immediately that I would use them to make a Pie. A pie crust ended up in my cart and the only thing I needed was something to add flavor. Mandarins are nice as a snack, but as the only fruit in a pie their flavor would not be strong enough to compete with the crust. Frantically, I was going through my pantry and through my store and ‘Eureka’ … lemon curd. This Mandarin Lemon Curd Pie comes out of the oven bubbly, tart and sweet at the same time.
An alternative you can us is a store-bought Fruit Curd and they come in various flavors. If you like to make your own lemon cured, I have a recipe for you. How to make lemon curd is explained in this recipe of Lemon Curd Dessert with Berries.
It is a rather simple concept. The work is in cutting the segment of fruit from between the membranes. That takes a little bit of practice if you’ve never done it before. With a thin and sharp knife it is not that difficult, just time consuming. When you start cutting the segments, make sure you work above a bowl, catching the fruit juice that will drip from you hands. Once you have all the segment from a mandarin, squeeze the left over fruit and you’ll even have more juice.
So this is what you do, once you have the fruit segments: pie crust, one layer of fruit, followed by lemon cured, and the next and last layer is fruit segments. Fold the dough and bake for approx. 30 minutes and your have a pie. Cool and cut and share and enjoy.
Mandarin Lemon Curd Pie
- 1 pie crust store-bought
- 6-8 whole mandarins
- 2 jars lemon curd
- 1 egg beaten
- turbinado sugar
- Heat oven to 425 degrees F.
- Unroll the pie crust and line a pie dish with the crust or line a baking sheet with parchment paper, and form a 8-9 inch circle.
- Segment the mandarins: Slice a little off the top and bottom and place the mandarin on one of the cut sides.Trim away the skin and pith. Use a small or flexible knife and start at the top and slice downwards following the curve of the fruit. Cut away as much of the skin and pith as possible, but don’t cut too deep, because you will take too much of the fruit. Turn the fruit around and cut off the pieces that you missed.
- Slip the paring knife between one of the segments and the connective membrane and slice toward the middle of the fruit, allow the membrane to guide the knife. Do the same on the other side of the segment and you can ‘scoop’ the segment out of the fruit, by turning the knife. Repeat the same procedure with all segments. At the end you have a mandarin in your hand that only has the membranes left.
- Place the mandarin segments in a colander and allow them to drain.
- Cover the bottom of the pie with one layer of mandarin segments.
- Cover the fruit segment with the lemon curd.
- The last layer is mandarin segments again.
- Fold the crust around the filling. Brush edges of the crust with beaten egg and sprinkle with turbinado sugar.
- Place Pie in oven and bake for approx. 30 minutes.
- Allow to cool and cut to serve.